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