Cruffins Recipe
If you have not yet encountered the delightful world of Cruffins, get ready for a game-changer in your baking repertoire. Cruffins are this marvelous hybrid of a croissant and a muffin, bringing together flaky, buttery layers with a perfectly tender interior. Whether you fill them with jam, chocolate, or cream cheese, these pastries offer a symphony of textures and flavors that feel both indulgent and comforting at once. Making Cruffins at home is a rewarding experience that feels fancy but is surprisingly doable with patience and love.
Ingredients You’ll Need
The magic of Cruffins lies in a handful of simple ingredients, each playing a special role from flavor to texture. From the yeast that gives life and lift, to the butter that creates those irresistible flaky layers, every component is essential for the perfect balance.
- 2 ¼ tsp active dry yeast: This is the powerhouse that makes your dough rise to fluffy perfection.
- ¾ cup warm milk: Warm but not hot, it activates the yeast without killing it.
- 2 tbsp sugar: A touch of sweetness that also helps feed the yeast for bubbly dough.
- 3 ½ cups all-purpose flour: The structure builder of your dough, choose a good quality for best results.
- 1 tsp salt: Adds flavor depth and controls yeast action for balanced fermentation.
- 1 cup unsalted butter (cold, for laminating): This cold butter is what creates those beautiful, flaky layers we crave in Cruffins.
- 1 egg (for egg wash): Provides that gorgeous golden shine on your finished pastries.
- Optional fillings (jam, chocolate, or cream cheese): To personalize your Cruffins with your favorite sweet touch.
How to Make Cruffins
Step 1: Activate the yeast
Begin by combining the warm milk, sugar, and active dry yeast in a bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy and fragrant—this confirms your yeast is alive and ready to work its magic on your dough.
Step 2: Prepare the dough
In a large bowl, mix the flour and salt. Add your bubbly yeast mixture gradually to the flour, stirring to combine. Knead the dough either by hand or with a stand mixer until smooth and elastic, which usually takes around 8 to 10 minutes. This kneading stage is vital for developing gluten that will support those lovely layers.
Step 3: Chill the dough
Wrap your dough in plastic wrap and pop it in the fridge for at least one hour. This resting time firms up the dough and relaxes the gluten, making it easier to roll out when layering the butter next.
Step 4: Laminate with butter
On a lightly floured surface, roll out your chilled dough into a large rectangle. Now comes the key step—place thin slices or chunks of your cold butter inside, fold, and roll the dough several times. This laminating process creates those delicate, flaky layers that define Cruffins. Take your time here to keep the butter cold and evenly distributed.
Step 5: Shape the Cruffins
Roll your dough into a long rectangle shape again, then cut it into strips wide enough to roll up snugly. Take each strip and roll it up tight, placing it upright in paper-lined muffin tins so they bake with that perfect tall, swirled silhouette.
Step 6: Final rise and egg wash
Brush each rolled dough strip with beaten egg for a shiny finish, then let them rise in a warm spot until visibly puffy and almost doubled in size. This step ensures your Cruffins will be light and airy inside.
Step 7: Bake to golden perfection
Pop the muffin tins into a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes. Watch eagerly as your kitchen fills with buttery, irresistible aromas and your Cruffins turn a gorgeous golden brown.
Step 8: Add your favorite fillings
After the Cruffins have cooled slightly, it’s time to get creative—pipe in jam, melted chocolate, or cream cheese for a luscious finishing touch that takes these pastries from wonderful to unforgettable.
How to Serve Cruffins
Garnishes
While the Cruffins themselves are stunning, a dusting of powdered sugar, a drizzle of glaze, or even a sprinkle of toasted nuts can elevate their presentation and add an extra layer of flavor and texture that guests will adore.
Side Dishes
Cruffins pair beautifully with fresh fruit for a brunch spread, creamy coffee drinks, or even a light salad if you’re serving them as part of a more substantial meal. Their buttery richness complements both sweet and savory companions.
Creative Ways to Present
Consider stacking several Cruffins in a rustic basket lined with a linen napkin for a casual brunch vibe, or serve them alongside a bowl of warm dipping sauces like custard or chocolate ganache for an interactive dessert experience. These little touches make eating Cruffins feel special and fun.
Make Ahead and Storage
Storing Leftovers
If you have any Cruffins left over (though that’s rare), store them in an airtight container at room temperature for up to 2 days to keep them fresh while maintaining their flaky texture.
Freezing
You can freeze fully baked Cruffins by wrapping each one individually in plastic wrap and placing them in a freezer bag. When stored this way, they remain delicious for up to one month.
Reheating
Reheat frozen or leftover Cruffins in a toaster oven or regular oven at 350°F (175°C) for about 5 to 7 minutes. This refreshes the crisp exterior and melts any filling slightly, making each bite as delightful as the first day.
FAQs
What is the difference between Cruffins and croissants?
Cruffins combine the laminated dough of croissants with the shape and baking method of muffins. This means you enjoy the flaky layers of a croissant in a handy, muffin-like form that’s easier to portion and fill.
Can I make Cruffins without yeast?
Yeast is essential for the characteristic rise and texture of Cruffins. Using baking powder alone won’t create the same flaky, airy layers or depth of flavor that yeast fermentation provides.
What fillings work best in Cruffins?
The classic choices are sweet jams, chocolate spreads, or smooth cream cheese. However, you can get creative with pastry creams, nut butters, or even savory options like herbed cheeses for a twist.
How do I keep the butter from melting while laminating?
Keep your butter cold by chilling it before use and working quickly when rolling the dough. If the butter softens too much, pop the dough back into the fridge to firm up before continuing.
Can I make Cruffins vegan?
Yes! Substitute the milk for a plant-based alternative, use vegan butter for laminating, and replace the egg wash with a mixture like maple syrup and plant milk or a commercial vegan egg wash for that golden finish.
Final Thoughts
There’s something truly special about making and sharing Cruffins that brings bakery-level charm into your own kitchen. Each flaky, buttery layer and every sweet filling swirl feels like a celebration of baking joy. So grab those ingredients and give this recipe a try—you’ll soon see why Cruffins hold a special place in the hearts of pastry lovers everywhere.
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Cruffins Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 cruffins 1x
- Diet: Vegetarian
Description
Cruffins are a delightful hybrid of croissants and muffins, featuring buttery, flaky layers rolled into a muffin shape and baked to golden perfection. This recipe guides you through making light, airy cruffins with a crisp exterior, perfect for filling with jam, chocolate, or cream cheese for a delicious breakfast or snack.
Ingredients
Yeast Mixture
- 2 ¼ tsp active dry yeast
- ¾ cup warm milk
- 2 tbsp sugar
Dough
- 3 ½ cups all-purpose flour
- 1 tsp salt
Laminating Butter
- 1 cup unsalted butter (cold, for laminating)
Additional
- 1 egg (for egg wash)
- Optional fillings: jam, chocolate, or cream cheese
Instructions
- Activate Yeast: Dissolve the active dry yeast in warm milk with sugar and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Make Dough: In a large bowl, mix all-purpose flour and salt. Add the yeast mixture and stir to form a dough. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
- First Chill: Place the dough in a lightly oiled bowl, cover it, and refrigerate for at least 1 hour to firm up the dough and make it easier to laminate.
- Laminating the Dough: Roll out the chilled dough into a rectangle. Place cold unsalted butter slices evenly over two-thirds of the dough, fold the dough over the butter in thirds, and roll it out again. Repeat the folding and rolling process 3-4 times to create flaky layers.
- Shape Cruffins: Roll the laminated dough into a large rectangle about ¼ inch thick. Cut the dough into 1.5-inch wide strips. Roll each strip tightly starting from one end and place each rolled strip into a muffin tin lined with paper liners.
- Proof: Brush the tops with beaten egg to achieve a nice golden finish. Let the shaped cruffins rise at room temperature until puffy, approximately 1 to 1.5 hours.
- Bake: Preheat the oven to 375°F (190°C). Bake the cruffins for 20-25 minutes until they turn golden brown and crisp on the outside.
- Cool and Fill: Allow cruffins to cool slightly before removing from the tin. If desired, use a piping bag to fill them with your choice of jam, chocolate, or cream cheese.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Laminate the dough quickly to keep the butter cold and ensure flaky layers.
- Use cold butter straight from the refrigerator for laminating.
- Allow proper proofing time for fluffy, airy cruffins.
- Filling is optional but adds delightful flavor and moisture.
- Store leftovers in an airtight container and consume within 2 days for best freshness.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Pastry
- Method: Baking, Laminating
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cruffin (approx. 90g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: cruffins, croissant muffin, laminated dough, flaky pastry, breakfast pastry, homemade cruffins
