Moletwa’s Grand Finale Recipes

Bake 5

Koeksister inspired cruffin & coconut ganache 

Stage 1: Dough

340g Cake Flour
12g Salt
125g White bread flour
4tbs finely ground cardamom
3tbs ground cinnamon
2tbs allspice
2tsp cloves
Zest of 1 naartjie
23g soft salted Clover Butter
16g Instant dry yeast
1 Egg
67g White sugar
150g starter dough
298ml Clover full cream milk (32°C)

Stage 2: butter pack

275g salted Clover Butter (room temperature)
31g Cake flour
Apple corer
1 cup Simple syrup
Desiccated coconut to roll the cruffins in 

Method

1.  For the butter pack, the combine butter and flour in a Kitchen Aid mixer with a paddle attachment until just combined, make sure not to cream the butter.
2. Between two sheets of baking paper roll the butter and shape it into a 30cm long by 15cm wide rectangle and chill in the fridge for 20mins
3. For the dough:  In a Kitchen Aid bowl with a dough hook, combine all the spices, naartjie zest, bread flour, salt, cake flour, instant dry yeast, starter dough, egg, sugar and soft butter on low speed.
4. Slowly add in the milk while mixing on low speed. Mix for 5 mins then increase to medium speed and mix for 8 mins until the dough is smooth and elastic 
5. Place the dough in the bowl and cover with plastic wrap. Allow the dough to prove for 15 mins
6. Once dough has proved, roll and shape dough into a rectangle that is 20cm wide and 47cm long, then cover with plastic wrap & place in the fridge  for 12 mins
7. Place the butter pack on 2/3 of the dough. Fold the uncovered third of the dough over the butter, then fold the opposite end over the folded portion, like a letter. Cover with cling wrap and rest in the fridge for 15 minutes
8. Roll out the dough into a rectangle and perform 3 double book folds (double book fold is visually sectioning the rectangle into four sections and then folding both ends of the dough into the middle. it should now look like two halves, then fold one half over the other like a book). Cover with plastic wrap and refrigerate
9. Rest the dough for 18 mins between each double book fold
10. On the last double book fold, rest the dough in the fridge for 30 minutes before shaping
11. Preheat the oven to 190°C.
12. Once the dough has rested, roll out the dough to 1cm thickness
13. Cut the dough into 4cm wide by 6-7cm rectangles
14. Place a rectangle on 2/4 of the the other rectangle and place another rectangle in the same way over the two rectangles. Then roll the rectangles over each other into a roll. Repeat this process with the other rectangles
15. Then place each roll into large muffin trays (there should be space in muffin tray for the cruffins to prove), cover with plastic wrap
16. Allow the cruffins to prove until double in side 
17. Remove the plastic wrap once they have proved and egg wash. Then place the cruffins in the oven for 25-30mins
18. Once baked allow the cruffins to cool
19. Brush the simple syrup all over the cruffins and cover them with desiccated coconut 
20. Using an apple corer, take out the middle of the cruffin (make sure the bottom of the cruffin remains)
21. Pipe in the coconut ganache into the middle of the cruffins and serve

Coconut Ganache 

400g couverture White Chocolate
200g Clover cream UHT
1/4 cup desiccated coconut
Coconut flavouring to taste
Stick blender
Piping bag 

Method

1. In a saucepan bring the cream to a simmer
2. Pour the hot cream over the white chocolate and combine till smooth using a stick blender 
3. Add a few drops of the coconut flavouring and blend till combine, and add more to taste if needed
4. Fold in the desiccated coconut till combined
5. Place in a piping bag and put in fridge till set (consistency should be firm but able to pipe easily)