Cruffins Recipe

Introduction

Cruffins are a delightful hybrid between croissants and muffins, offering flaky, buttery layers wrapped in a convenient muffin shape. This recipe guides you through creating these irresistible pastries that can be filled with your favorite jam, chocolate, or cream cheese for a delicious treat.

Ingredients

• 2 ¼ tsp active dry yeast
• ¾ cup warm milk
• 2 tbsp sugar
• 3 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter (cold, for laminating)
• 1 egg (for egg wash)
• Optional fillings: jam, chocolate, or cream cheese

Instructions

1. Step 1: Activate the yeast by dissolving it in warm milk with the sugar. Let it sit for 5-10 minutes until foamy.
2. Step 2: In a large bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms. Knead the dough until smooth and elastic.
3. Step 3: Refrigerate the dough for at least 1 hour to rest and chill.
4. Step 4: Roll out the chilled dough on a lightly floured surface. Place the cold butter inside and fold the dough over it, then roll and fold multiple times to create flaky laminated layers.
5. Step 5: Roll the dough into a rectangle, cut it into strips, then gently roll each strip and place it into a muffin tin lined with paper liners.
6. Step 6: Brush each cruffin with beaten egg wash. Let them rise until puffy, about 30-45 minutes.
7. Step 7: Bake at 375°F (190°C) for 20-25 minutes or until golden brown and cooked through.
8. Step 8: Allow the cruffins to cool slightly before filling with your choice of jam, chocolate, or cream cheese if desired.

Tips & Variations

• Use cold butter and keep your dough chilled to achieve distinct flaky layers.
• Try different fillings like Nutella, lemon curd, or almond paste for variety.
• For extra shine, apply a second egg wash before baking.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days or freeze for up to 1 month. Warm them briefly in the oven before serving to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cruffins without laminating butter?

Laminating with butter is essential for the flaky texture that defines cruffins. Without this step, you’ll have more of a muffin-like texture rather than the desired layers.

How do I know when the yeast is active?

The yeast is active when the mixture of warm milk, sugar, and yeast becomes foamy and bubbly after 5-10 minutes. This indicates the yeast is alive and ready to use.

Cruffins Recipe

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Cruffins are a delightful hybrid between croissants and muffins, featuring flaky, buttery layers rolled into a muffin shape. This recipe guides you through creating laminated dough with layers of cold butter, resulting in a tender, flaky pastry perfect for filling with your favorite jam, chocolate, or cream cheese.

• Author: Caleb
• Prep Time: 20 minutes (plus 1 hour refrigeration and 45-60 minutes proofing)
• Cook Time: 20-25 minutes
• Total Time: 1 hour 85 minutes (3 hours 5 minutes including proofing and refrigeration)
• Yield: 12 cruffins 1x
• Category: Breakfast, Brunch, Pastry
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Lamination

• 1 cup unsalted butter (cold)

Egg Wash

• 1 egg

Optional Fillings

• Jam
• Chocolate
• Cream cheese

Instructions

1. Activate Yeast: Dissolve the active dry yeast in warm milk mixed with sugar and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Make Dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture and mix to form a dough. Knead thoroughly until the dough is smooth and elastic, which typically takes about 8-10 minutes.
3. Refrigerate Dough: Cover the dough with plastic wrap or a damp towel and refrigerate it for at least 1 hour to relax the gluten and make it easier to handle during lamination.
4. Lamination Process: Roll out the chilled dough into a rectangle. Place the cold unsalted butter in the center, then fold the dough over the butter. Roll and fold the dough multiple times to create thin, flaky layers. Keep the dough cold during this process to maintain distinct layers.
5. Shape Cruffins: Roll the laminated dough into a large rectangle and cut it into strips. Roll each strip tightly and place them into a muffin tin lined with paper liners, resembling the shape of a muffin or cruffin.
6. Egg Wash and Proof: Brush the tops of the rolled dough with a beaten egg to achieve a shiny, golden crust. Let the dough rise at room temperature until it becomes puffy, approximately 45-60 minutes.
7. Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20-25 minutes or until they are golden brown and fully cooked through.
8. Cool and Fill: Allow the cruffins to cool slightly before filling them with your choice of jam, chocolate, or cream cheese by either injecting or carefully slicing and stuffing them.

Notes

• Keep the butter cold throughout the lamination process to ensure flaky layers.
• You can substitute whole milk for the warm milk if desired.
• For a dairy-free version, use plant-based milk and vegan butter but note texture differences.
• If you prefer a sweeter dough, you can add an extra tablespoon of sugar.
• Ensure the oven is fully preheated before baking for even cooking.
• Use a sharp knife or scissors to slice the strips cleanly for rolling.
• Allow the dough to proof in a warm, draft-free area for best results.

Keywords: Cruffins, croissant muffins, laminated dough pastry, breakfast pastry, flaky pastries, homemade cruffins