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Cruffins Recipe

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★★★★★

4.6 from 118 reviews

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.

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

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

Find it online: https://todayfoodrecipe.com/cruffins-recipe/