Description
This Flaky & Irresistible Cruffin recipe combines the buttery, flaky texture of croissants with the convenience of a muffin shape. Perfect for breakfast or a delightful snack, these cruffins are layered with butter, rolled into spirals, baked until golden and crisp, then coated with sugar and optionally filled with your favorite jams or creams.
Ingredients
Scale
Dough Ingredients
- 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 and Coating
- 1/2 cup (115g) unsalted butter, very soft
- 1/2 cup (100g) granulated sugar
- Optional: ground cinnamon, cardamom, or nutmeg
Optional Fillings
- Fruit preserves
- Chocolate spread
- Nut butters
- Pastry cream or lemon curd
Instructions
- Make the Dough: In a stand mixer bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, egg, and softened butter. Add this wet mixture to the dry ingredients and knead for 5–7 minutes until the dough is smooth and elastic. Cover the dough and let it rise for 1 to 1.5 hours until it doubles in size.
- Roll and Butter the Dough: Divide the risen dough into 4 equal pieces. Roll each piece into a 12×6-inch rectangle. Spread a generous and even layer of very soft butter over each rectangle.
- Stack and Roll: Stack all 4 buttered rectangles on top of each other, then gently roll the stack into a 16×12-inch sheet, creating multiple buttery layers.
- Cut and Shape Cruffins: Cut the rolled dough sheet into 1.5–2-inch vertical strips. Roll each strip into a spiral shape and place each spiral upright into a greased muffin tin, shaping them like muffins.
- Second Rise: Cover the shaped cruffins loosely and let them rise for 45–60 minutes until they become puffy and nearly double in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20–25 minutes until they are golden brown and crisp on the outside.
- Sugar Coat: Let the baked cruffins cool slightly. Then brush them lightly with butter and roll in granulated sugar or a spiced sugar mixture (cinnamon, cardamom, or nutmeg can be added) to add sweetness and texture.
- 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 an extra flavorful treat.
Notes
- Ensure your milk is warm, not hot, to activate the yeast properly without killing it.
- Use very soft butter for layering to create flaky layers easily.
- Allow adequate rising times to achieve a light and airy texture.
- You can customize the sugar coating by mixing in spices like cinnamon or nutmeg for extra flavor.
- Fill cruffins only after they have completely cooled to prevent the filling from melting or running.
- If you don’t have a stand mixer, knead the dough by hand for 10-12 minutes until smooth and elastic.
- Use a non-stick or well-greased muffin tin to prevent sticking and for easy removal.
