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
Units
Scale
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.