Description
This Flaky & Irresistible Cruffin recipe combines the buttery, layered texture of a croissant with the shape and convenience of a muffin. Perfectly golden and crisp on the outside with a tender, flaky interior, these cruffins are great for breakfast or a delightful snack. Customize them with your favorite fillings like fruit preserves, chocolate spread, or pastry cream for an extra touch of indulgence.
Ingredients
Scale
Dough
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/2 teaspoon salt
- 1 cup (240ml) warm milk (about 110°F / 43°C)
- 2 tablespoons (28g) unsalted butter, softened
- 1 egg, room temperature
Butter Layer
- 1/2 cup (115g) unsalted butter, very soft
- 1/2 cup (100g) granulated sugar
- Optional: ground cinnamon, cardamom, or nutmeg (to mix with sugar for coating)
Fillings (Optional)
- Fruit preserves
- Chocolate spread
- Nut butters
- Pastry cream or lemon curd
Instructions
- Make the Dough: In a stand mixer bowl, combine the all-purpose flour, sugar, instant yeast, and salt. In a separate bowl, whisk together the warm milk, egg, and the softened butter. Pour the wet ingredients into the dry and knead with a dough hook attachment for 5 to 7 minutes until the dough is smooth and elastic. Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 1 to 1.5 hours, or until it has doubled in size.
- Roll and Butter the Dough: Once risen, divide the dough into 4 equal pieces. Roll each piece out on a lightly floured surface into a rectangle measuring approximately 12 by 6 inches. Spread the very soft butter evenly across each rectangle, making sure the entire surface is covered for maximum flakiness.
- Stack and Roll: Stack the 4 buttered dough rectangles on top of one another to create layers. Gently roll the stacked dough into a larger sheet measuring approximately 16 by 12 inches. This layered rolling process helps to create the characteristic flaky texture.
- Cut and Shape Cruffins: Cut the rolled dough into vertical strips about 1.5 to 2 inches wide. Carefully roll each strip into a spiral, resembling a muffin shape. Place each rolled strip upright into a greased muffin tin to maintain its shape during baking.
- Second Rise: Cover the muffin tin loosely with a clean kitchen towel or plastic wrap. Let the shaped dough rise for another 45 to 60 minutes, until the cruffins have puffed up noticeably.
- Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20 to 25 minutes, or until they become golden brown and crisp on top. Keep an eye to avoid over-browning.
- Sugar Coat: Allow the cruffins to cool slightly. While still warm, brush them with melted butter and then roll them in granulated sugar or a spiced sugar mixture (sugar combined with optional cinnamon, cardamom, or nutmeg) to add a sweet, crunchy coating.
- Optional Filling: Once the cruffins have fully cooled, use a piping bag to fill them from the top with your choice of fruit preserves, chocolate spread, nut butters, pastry cream, or lemon curd for added flavor and decadence.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Use softened butter for spreading and very soft butter for layering to achieve proper dough lamination.
- Allow the dough to rise adequately during both the first and second rises to get a light and airy texture.
- Be gentle when rolling and stacking the dough layers to maintain the delicate butter layers without tearing.
- These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days; reheat slightly for best texture.
- Feel free to experiment with different fillings and spiced sugar coatings to suit your taste.
