Cruffins are a delectable hybrid of croissants and muffins, combining the flaky, buttery layers of a croissant with the fun, handheld shape of a muffin. These golden, spiral delights are perfect for breakfast, brunch, or a sweet snack. With a simple dusting of sugar or a flavorful filling, cruffins are as versatile as they are irresistible.
Why You’ll Love This Recipe
- Combines the buttery layers of croissants with the convenience of muffins.
- Perfect for both sweet and savory variations.
- A bakery-quality treat made right at home.
- Fun to make and sure to impress at any gathering.
- Customizable with endless filling and topping options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Warm milk
- Unsalted butter (softened)
- Eggs
- Optional fillings: jam, Nutella, cinnamon sugar, or pastry cream
- Optional toppings: powdered sugar, glaze, or melted chocolate
Directions
Prepare the Dough
- Activate the yeast: In a small bowl, combine warm milk, a pinch of sugar, and the yeast. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, sugar, salt, eggs, and the yeast mixture. Knead until a soft dough forms. Add softened butter in small pieces, kneading until fully incorporated and smooth.
- Let it rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
Laminate the Dough
- Roll and layer: Roll the dough into a large rectangle. Spread a thin layer of softened butter over the surface. Fold the dough into thirds, like a letter, and roll out again. Repeat the folding and rolling process 3–4 times to create layers.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Shape the Cruffins
- Roll and cut: Roll out the dough into a thin rectangle. Spread your desired filling (if using), then tightly roll the dough into a log. Use a sharp knife to cut the log into even slices.
- Shape into muffins: Twist each slice slightly and place it into a greased muffin tin, cut side up. Cover and let rise for 30–45 minutes until puffy.
Bake
- Bake the cruffins: Preheat the oven to 375°F (190°C). Bake the cruffins for 20–25 minutes, or until golden brown and puffed.
Finish and Serve
- Add toppings: Dust with powdered sugar, drizzle with glaze, or spread a dollop of jam or Nutella on top.
- Serve warm: Enjoy fresh from the oven for the best texture and flavor.
Servings and Timing
- Servings: 12 cruffins
- Prep Time: 30 minutes
- Rising Time: 2.5 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
Variations
- Cinnamon Sugar Cruffins: Roll the dough in cinnamon sugar before baking for a sweet, spiced treat.
- Nutella-Filled Cruffins: Pipe Nutella into the centers after baking for a chocolatey surprise.
- Savory Cruffins: Fill with cheese, herbs, or ham for a savory twist.
- Fruit-Filled Cruffins: Add a dollop of fruit preserves before rolling the dough.
- Chocolate Chip Cruffins: Sprinkle chocolate chips over the dough before rolling.
Storage/Reheating
- Storage: Store cruffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Reheat in a 300°F (150°C) oven for 5–7 minutes to restore flakiness. Avoid microwaving to keep the layers intact.
- Freezing: Freeze unbaked cruffins in the muffin tin, then transfer to a freezer-safe bag. Bake from frozen, adding 5–10 minutes to the baking time.
FAQs
1. Can I use store-bought puff pastry?
Yes, store-bought puff pastry is a great shortcut for making cruffins quickly.
2. What’s the best filling for cruffins?
Jam, Nutella, cinnamon sugar, or pastry cream are popular choices, but they’re versatile enough for any filling.
3. Can I make cruffins without a muffin tin?
Yes, bake them on a lined baking sheet, but they may spread out more than they rise.
4. How do I ensure flaky layers?
Keep the dough cold and avoid overworking it during the laminating process.
5. Can I make these ahead of time?
Yes, shape the cruffins and refrigerate overnight. Let them rise at room temperature before baking.
6. Why didn’t my cruffins rise properly?
Ensure the yeast is active, and let the dough rise fully in a warm, draft-free place.
7. Can I add toppings before baking?
Yes, sprinkle sugar, cinnamon, or seeds on top before baking for added flavor.
8. What if my dough is sticky?
Dust your work surface and rolling pin with flour, but avoid adding too much, as it can affect the texture.
9. How do I achieve a golden crust?
Brush the tops with an egg wash (1 egg beaten with a tablespoon of water) before baking.
10. Can I double the recipe?
Yes, simply double the ingredients and bake in multiple muffin tins or batches.
Conclusion
Cruffins are a showstopping treat that’s surprisingly simple to make. With their buttery layers and endless flavor possibilities, these pastries are perfect for any occasion. Whether you enjoy them plain or filled with your favorite ingredients, cruffins are a guaranteed delight that will have everyone asking for seconds!
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Best Recipe for Cruffins
- Prep Time: 30 minutes
- Chill Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 12 cruffins 1x
- Category: Breakfast, Dessert
- Cuisine: French-Inspired
Description
Cruffins are the perfect marriage of croissants and muffins—flaky, buttery layers baked in a muffin tin and dusted with sugar or filled with sweet or savory toppings. They’re a show-stopping treat that’s easier to make than you might think!
Ingredients
For the Dough:
- 2 3/4 cups (350 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180 ml) warm milk (110°F/45°C)
- 1 large egg, room temperature
- 1/4 cup (60 g) unsalted butter, softened
For the Butter Layers:
- 1/2 cup (115 g) unsalted butter, softened
For the Topping:
- 1/2 cup (100 g) granulated sugar for dusting (optional)
- Fillings: jam, Nutella, lemon curd, or pastry cream (optional)
Instructions
1. Make the Dough:
- In a mixing bowl, combine the warm milk and yeast. Let sit for 5–10 minutes, or until frothy.
- Add the sugar, egg, softened butter, and salt to the yeast mixture. Gradually mix in the flour until a soft dough forms. Knead for about 8–10 minutes by hand or 5 minutes with a stand mixer until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
2. Roll and Layer the Dough:
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a thin rectangle, approximately 10×6 inches.
- Spread a thin layer of softened butter over the surface of each rectangle. Starting from the short end, roll the dough tightly into a log. Repeat for all pieces.
3. Shape the Cruffins:
- Using a sharp knife, slice each log lengthwise to expose the layers.
- Roll each half into a spiral, with the layers facing outward, and place it into a greased muffin tin.
4. Second Rise:
- Cover the muffin tin with a clean towel and let the cruffins rise for 30–40 minutes, or until puffed.
5. Bake:
- Preheat your oven to 375°F (190°C). Bake the cruffins for 18–22 minutes, or until golden brown and puffed. Let cool slightly.
6. Add Toppings or Fillings:
- While the cruffins are still warm, brush them with melted butter and roll in granulated sugar if desired.
- For filled cruffins, use a piping bag to inject jam, Nutella, or lemon curd into the center of each cruffin.
Notes
- To make laminated dough for extra flakiness, chill the buttered layers for 30 minutes before rolling them into logs.
- Store leftover cruffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat in the oven to refresh.