Cruffins Recipe: Sweet, Flaky Croissant-Muffin Hybrid Treat

There’s Nothing Quite Like Homemade Cruffins

Picture this: a delightful morning spent sipping coffee, the sun streaming through the kitchen window, and the enticing aroma of freshly baked cruffins wafting through the air. Cruffin is that magical hybrid of a croissant and a muffin that’s gaining popularity faster than you can say “pastry.” Whether you’re hosting a brunch, looking to impress your family on a cozy weekend, or simply craving something indulgent, these flaky, buttery treats offer that perfect bite of sweetness and texture.

What makes them even more special is the fun involved in making them! This recipe combines rich, comforting flavors with the excitement of a unique baking technique. Let’s dive into why you need to try this fantastic dish.

Reasons You’ll Love This Recipe

You might wonder what sets these cruffins apart from your standard baked goods. For one, they deliver a delightful flaky texture thanks to the unique lamination process, something akin to making croissants! This method not only makes the cruffins wonderfully airy but also infuses them with layers of buttery goodness that simply melt in your mouth.

Whether it’s a special occasion or a simple family breakfast, these sweet, flaky treats will impress. Illustrating both fun and sophistication in one bite, cruffins can elevate any gathering. “Best breakfast treat ever! The fluffiness combined with the cinnamon sugar filling is something out of a dream!” – a satisfied baker shared. It’s this kind of feedback that showcases the joy these cruffins can bring.

Your Easy Cooking Guide

Making cruffins involves a series of straightforward steps, and with some patience, you’ll be rewarded with a delicious treat. The process combines dough preparation, lamination, and careful shaping before baking—though it may sound intimidating, breaking it down into steps makes it simple and fun!

Here’s a brief overview:

1. Prepare the Dough: Activate the yeast in warm milk and mix it with the dry ingredients before kneading until smooth.
2. Chill the Dough: Let your dough rise before chilling it overnight for better flavor and texture.
3. Make a Butter Block: Roll cold butter into a rectangle for layering.
4. Lamination Turns: Fold the dough with the butter inside multiple times for flakiness.
5. Shape the Cruffins: Roll, fill, twist, and place into muffin tins.
6. Rise and Bake: Let them puff up before baking to golden perfection.

What You’ll Need

Here’s a list of the ingredients to gather before you start baking your cruffins:

• Dough Ingredients:
  • 300g (2 ½ cups) strong bread flour, plus extra for dusting
  • 30g (2 tbsp) granulated sugar
  • 5g (1 ½ tsp) instant dry yeast
  • 5g (1 tsp) fine sea salt
  • 150ml (⅔ cup) whole milk, lukewarm (100-110°F / 38-43°C)
  • 1 large egg, at room temperature
  • 40g (3 tbsp) unsalted butter, softened
  • 180g (¾ cup + 2 tbsp) unsalted butter, very cold
• Filling:
  • 50g (¼ cup) granulated sugar
  • 2 tsp ground cinnamon
• For Finishing:
  • Icing sugar (confectioners’ sugar) for dusting

(Note: If you need to make this recipe dairy-free, consider using plant-based milk and butter.)

Step-by-Step Directions

1. Prepare the Dough: In a small bowl, mix the lukewarm milk with 1 tsp sugar and yeast; let it foam for 5-10 minutes. Combine flour, remaining sugar, and salt in a stand mixer. Add the yeast mixture along with the egg and mix until shaggy. Gradually knead in the softened butter until the dough is smooth (8-10 minutes in a mixer, or 12-15 minutes by hand).

2. First Rise and Chill Dough: Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 to 1 ½ hours, until doubled. Punch down gently, reshape into a rectangle, wrap, and refrigerate for at least 2 hours or overnight.

3. Prepare Butter Block: Place 180g cold butter between parchment sheets and roll into a 6×8 inch rectangle. Chill for 30 minutes until firm.

4. First Lamination Turn: Roll dough into a 12×16 inch rectangle, position the butter in the center, and fold the dough over it like a letter. Rotate, roll to an 8×24 inch rectangle, and fold into thirds. Wrap tightly in plastic and chill for 30-45 minutes.

5. Second and Third Lamination Turns: Repeat the rolling and folding process two more times, chilling each time for consistency. After the final fold, chill for at least 1 hour before shaping.

6. Shape the Cruffins: Grease a muffin tin. Roll the chilled dough into a thin rectangle and sprinkle with cinnamon sugar. Tightly roll the dough from a long edge, slice in half, twist, and coil each piece into a spiral. Place them into the muffin cups.

7. Second Rise and Bake: Let the muffin tin rise for 1 to 1 ½ hours. Preheat the oven to 400°F (200°C). Bake for 5 minutes, lower the temperature to 375°F (190°C), and bake for another 20-25 minutes, until golden.

8. Finishing Touches and Serving: Dust with icing sugar once slightly cool. Serve warm for the best flaky bite.

Best Way to Serve

Cruffins are divine when enjoyed fresh from the oven, but there are endless ways to savor them! Pair them with a hot cup of coffee or a refreshing tea for a classic breakfast experience. You can also serve them alongside a fruity jam or a dollop of whipped cream for an elevated dessert option.

Feeling adventurous? You might consider drizzling melted dark chocolate or glazing them with a simple icing for a sweet finish. The beauty of cruffins lies in their versatility, so let your creativity shine!

Storage Tips

To keep your cruffins fresh and delicious longer, store them in an airtight container at room temperature for up to 2 days. If you have leftovers, gently warm them in a toaster oven to revive their crispiness. For longer storage, consider freezing them. Just wrap tightly and use within a month. When ready to enjoy, thaw and reheat briefly.

Pro Chef Tips

1. Work Quickly: Keep your butter block as cold as possible to prevent it from melting into the dough during the lamination process.
2. Warm Environment: Find a warm, draft-free spot for rising, as yeast loves warmth and will yield better results.
3. Experiment: Don’t shy away from trying different fillings, such as Nutella or fruit preserves, for your cruffins!

Creative Twists

Feeling inspired to change things up? Here are a few fun variations you can experiment with:

• Chocolate Hazelnut Cruffins: Spread some chocolate hazelnut spread on the dough before rolling for a rich, nutty flavor.
• Fruit and Cream Cheese: Add a layer of cream cheese mixed with fruit preserves for a tangy twist.
• Savory Cruffins: Swap the cinnamon sugar for savory herbed butter or cheese filling for a unique appetizer option!

FAQ

How long do I need to prepare these cruffins?

From start to finish, expect to allocate around 4-5 hours, including waiting periods for rising and chilling dough. However, much of this time involves hands-off waiting!

Can I use all-purpose flour instead of bread flour?

Absolutely! While strong bread flour creates a chewier texture, all-purpose flour will work just fine—just expect a slightly different final outcome.

Can I make these cruffins ahead of time?

Yes, you can prepare the dough ahead and store it in the refrigerator overnight. Shape and bake them the next morning for fresh cruffins!

With these tips and guidance, you’re all set to create the most delicious, flaky cruffins that will surely impress anyone who takes a bite! Happy baking!

Homemade Cruffins

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• Total Time: 265 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful cruffins, a hybrid of a croissant and a muffin, featuring a flaky texture and rich, buttery flavor, perfect for brunch or a sweet treat.

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Ingredients

Scale 1x2x3x

• 300g (2 ½ cups) strong bread flour, plus extra for dusting
• 30g (2 tbsp) granulated sugar
• 5g (1 ½ tsp) instant dry yeast
• 5g (1 tsp) fine sea salt
• 150ml (⅔ cup) whole milk, lukewarm (100-110°F / 38-43°C)
• 1 large egg, at room temperature
• 40g (3 tbsp) unsalted butter, softened
• 180g (¾ cup + 2 tbsp) unsalted butter, very cold
• 50g (¼ cup) granulated sugar for filling
• 2 tsp ground cinnamon
• Icing sugar (confectioners’ sugar) for dusting

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Instructions

1. Prepare the Dough: In a small bowl, mix the lukewarm milk with 1 tsp of sugar and yeast; let it foam for 5-10 minutes. Combine flour, remaining sugar, and salt in a stand mixer. Add the yeast mixture along with the egg and mix until shaggy. Gradually knead in the softened butter until the dough is smooth (8-10 minutes in a mixer, or 12-15 minutes by hand).
2. First Rise and Chill Dough: Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 to 1 ½ hours, until doubled. Punch down gently, reshape into a rectangle, wrap, and refrigerate for at least 2 hours or overnight.
3. Prepare Butter Block: Place 180g cold butter between parchment sheets and roll into a 6×8 inch rectangle. Chill for 30 minutes until firm.
4. First Lamination Turn: Roll dough into a 12×16 inch rectangle, position the butter in the center, and fold the dough over it like a letter. Rotate, roll to an 8×24 inch rectangle, and fold into thirds. Wrap tightly in plastic and chill for 30-45 minutes.
5. Second and Third Lamination Turns: Repeat the rolling and folding process two more times, chilling each time for consistency. After the final fold, chill for at least 1 hour before shaping.
6. Shape the Cruffins: Grease a muffin tin. Roll the chilled dough into a thin rectangle and sprinkle with cinnamon sugar. Tightly roll the dough from a long edge, slice in half, twist, and coil each piece into a spiral. Place them into the muffin cups.
7. Second Rise and Bake: Let the muffin tin rise for 1 to 1 ½ hours. Preheat the oven to 400°F (200°C). Bake for 5 minutes, lower the temperature to 375°F (190°C), and bake for another 20-25 minutes, until golden.
8. Finishing Touches: Dust with icing sugar once slightly cool. Serve warm for the best flaky bite.

Notes

For a dairy-free option, consider using plant-based milk and butter. Keep your butter cold during the lamination process for the best results.

• Prep Time: 240 minutes
• Cook Time: 25 minutes
• Category: Pastry
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 cruffin
• Calories: 320
• Sugar: 8g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: cruffins, pastries, baking, breakfast, brunch, croissant muffin