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

Scale

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