Oreo cruffin dough filled with Oreo cream and Oreo glaze

INGREDIENTS

Pre-ferment

• 225g bread flour
• 263g water
• 8g fresh yeast (*note: Caroline tested these with active dry yeast, which worked well.)

Dough

• 60g ground Oreo cookies (not the cream)
• 472g bread flour
• 80g sugar
• 30g agave
• 18g salt
• 18g yeast
• 70g water
• 80g vegan butter* (Note: Caroline tested with Earth Balance, which worked well)

For the lamination

• 280g vegan butter

“Egg” wash

• 50g oat milk
• 10g agave syrup

Cream filling

• 300g Silk heavy whipping cream
• 50g Oreos (both cookies and cream filling)

INSTRUCTIONS

• Mix pre-ferment ingredients and let rest overnight. This will give a better flavor but also will help with the mixing of the dough.
• Mix ground Oreo, flour, sugar, and salt in a bowl
• In another bowl, add agave, yeast, water, vegan butter, and the pre-ferment
• Add dry ingredients to wet and mix for ~10 minutes
• Let the dough rest for 30 minutes
• Using a rolling pin, roll the dough out into a rectangle measuring 45cm x 30cm
• Let the dough rest one hour in the refrigerator
• Meanwhile, spread vegan butter into a 30x30cm square share (this is most easily done on wax or parchment paper). Chill in the refrigerator 30 minutes if necessary; should be cold for the next step.
• Once dough has chilled, add the square sheet of butter to the dough to make the first single fold.
• Roll to 8mm thick.
• Make another single fold and roll until the dough is 30cm wide, then rest for an hour in the fridge. 
• Roll dough to 8mm thick. Make another single fold, then roll until the dough is 30cm wide. Rest again in the fridge for an hour. 
• Remove from fridge and roll dough to 6-7mm thick. 
• Cut lines of 23x4cm and roll them into a cylindrical shape. 
• Place in cylinder molds if you have them* (Caroline just used two greased cupcake tins), and let proof for 3 hours at 26 Celsius. 
• Once the cruffins double in size, brush with wash and bake at 175C for 15 minutes (*or up to 25 minutes depending on your oven).
• While cruffins are cooling, make the cream filling. 
• Separate cream from Oreo cookies. 
• Grind the cookies and set aside in a bowl.
• Whip the Silk heavy cream until stiff peaks form, and then fold in the ground-up cookies. 
• Mix Oreo filling into the cream.
• Fill a piping bag with the cream. 
• Fill cruffins in the middle with the cream and finish with some Oreo cream on top and, if you’d like, some crushed Oreos. 
• And finally and most important, enjoy!!!!