Plant-Based Amatika Passion Fruit Cruffin
Teatime and Viennoiseries

Plant-Based Amatika Passion Fruit Cruffin

Made with Amatika 46%

An Original Recipe by Chef Betty Hung
Makes about 20 – 7 cm cube cruffins

5 steps

*Flour Mix: 528 g bread flour, 792 g all-purpose flour

Recipe Step by Step



48g fresh yeast

216g water (18-20 C)

180g flour mix*

30g flour mix*, for sifting onto the top

Dissolve the yeast in the water in a bowl and add the 180 g of flour mix and combine until the flour is hydrated (lumps are normal), sift the 30 g of flour mix onto the top. Let it rise at room temperature for 45-60 minutes until the volume is almost tripled.



1080g flour mix*

150g sugar

30g salt

80g coconut milk (17-19 % fat)

340g oat milk

132g plant-based butter

Place all in the ingredients into a mixer bowl, add the starter and mix on low with a dough hook for 6-8 minutes until the gluten is developed. Wrap the dough and let it rest in the fridge overnight or at least 8 hours before lamination.


Lamination and Shaping

Butter pack roll-in: 900g plant-based butter

Laminate the dough with two double folds (book folds), letting the dough resting in the fridge in between the folds. Let the dough rest for about an hour in the freezer before rolling and shaping.

To shape, roll the dough to 30 cm in height and 4.25 cm thick. Trim off the edges and cut into 2.5 cm x 28 cm strips. Made a braided strip using three strips and roll it up so the ends are tucked on the bottom. Place each dough into greased 7 cm cube pans. (You can retard the dough if not baking right away.) Proof the dough at 26-28 C for 4-5 hours. Bake the pastries at 375 F for 20-30 minutes and let them cool before filling.


Passion Fruit Caramel

30g sorbitol

150g sugar

150g passion fruit puree

½ vanilla bean, seeds scraped

150g Passion Fruit Inspiration couverture

30g passion fruit puree

55g virgin coconut oil

In a small saucepan, melt the sorbitol on medium-high heat, and add the sugar. Cook the sugar to caramelize to a light amber colour. Remove the pan from the heat and add the passion fruit puree. Return the pan to the heat a cook it to 115 C. Add the vanilla seeds and cool down the caramel to 60 C, pour the caramel to the passion fruit couverture. Immersion-blend the ganache to make an emulsion, blend in the rest of the passion fruit puree and coconut oil. Use the caramel at room temperature.


Amatika Whipped Ganache

225gAMATIKA Chocolate, roughly chopped

15g cocoa butter

112g coconut milk (17-19 % fat)

12g glucose

12g invert sugar

½ vanilla bean, seeds scraped

1g salt

250g cold coconut milk (17-19 % fat)

Place the chopped Amatika chocolate and cocoa butter in a bowl. In a small pan, combine the coconut milk, glucose, invert sugar, vanilla seeds and salt. Heat on medium heat until the coconut comes to a simmer and pour over the Amatika chocolate and cocoa butter. Emulsify the chocolate and coconut milk with an immersion blender, and blend in the cold coconut milk. Pour the ganache into a clean container and let it set in the fridge overnight before using. To whip, place cold ganache into a mixer bowl, and whip it with a whisk attachment on high speed until the ganache is light and fluffy.

Assembly and finishing

Plant-Based Amatika Passion Fruit Cruffin

Pipe 20 g of passion fruit caramel and 30 g of whipped ganache into each cruffin. Coat the exterior of the cruffins with granulated sugar. Decorated the tops with more ganache and chocolate as desired.