MINI BROWN BUTTER PUMPKIN SPICE SOURDOUGH CRUFFINS

Prepare the SD puff pastry. Whisk together the sourdough discard & water. In a large bowl, whisk together the flour and salt. Add butter, and mix. Add the discard mixture and stir. Then knead with your hands until there are no dry bits of flour. Wrap in plastic wrap & roughly shape into a rectangle. Place in the fridge for 30mins to chill. Place the dough onto a floured surface & roll out into a large rectangle (~18”x8”). Perform a book fold. Wrap in plastic wrap & chill in the fridge for 30 mins. Then remove, and roll it into a long large rectangle (~24x8”). Perform 2-3 series of letter folds. After the last fold, roll the dough into a large rectangle (12”x8”), fold into thirds, and tuck a piece of parchment paper in between the folds. Refrigerate the dough for at least 1 hr before using. Make the cruffins. Preheat the oven to 375F and grease a standard muffin tin with butter. Make the filling. In a medium bowl, combine the ingredients for the filling. Mix well, and then place the mixture in the fridge for 10-15mins. Divide the puff pastry in half. Save whichever half you aren’t using to use another time, if desired. Slightly roll out the puff pastry on a sheet of parchment paper. Spread the filling all over the surface. Cut the puff pastry into 8 equal strips of dough lengthwise. Roll each strip like a snail & place into the muffin tin. Brush the tops with egg wash. Bake at 375F for 30-40 mins, or until deep golden brown. Cool in the pan for 5mins, then remove & roll in a cinnamon sugar mixture while still warm to coat. Enjoy!