Make these delicious and beautiful pastries with Chocoline from Rhythm 108 and Lucy Connely.
WPRM Recipe 87887
Chocoline Cruffins
- 1 sachet fast action dried yeast (7g)
- 100 ml dairy free milk (warm in temperature)
- 100 ml vegetable oil
- 60 ml maple syrup
- 1 tbsp vanilla extract
- 100 g smooth apple sauce
- 2 tbsp ground flaxseed
- Generous pinch of salt
- 400 g plain flour
- 12 tbsp Rhythm Chocoline spread
- Golden caster sugar (to roll cruffins in)
In a bowl add the warm milk and dried yeast. Stir and leave to sit for 5 minutes.
Then add the vegetable oil, maple syrup, vanilla extract and apple sauce. Combine,
Next add the ground flaxseed, salt and plain flour.
Combine and then knead on a floured surface for a couple of minutes.
Place the ball of dough in to an oiled bowl, and then put in a warm place for an hour to rise.
Preheat the oven to 180c.
Cut the ball of dough into 6 and then roll each piece out into a thin oblong shape.
Spread 1 tablespoon of Chocoline spread on each piece of dough, and then roll them up from one long side to the other.
Use a sharp knife to cut each log down the middle into two.
Now carefully roll each piece up and place into a greased muffin tray.
Use your finger to push the tops in.
Bake in the oven for 25 minutes and roll in golden caster sugar to serve.
