Description
Cruffins are a delectable pastry that combines the flaky, buttery layers of a croissant with the shape and versatility of a muffin. This recipe guides you through creating these bakery-worthy treats at home, complete with a cinnamon sugar filling that makes them perfect for breakfast or dessert.
Ingredients
Scale
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- 1½ teaspoons salt
- 1 cup warm whole milk (around 110°F)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, softened
- 1½ cups cold unsalted European-style butter (for lamination)
- 1 cup granulated sugar (for filling)
- 2½ tablespoons ground cinnamon (for filling)
- 3 tablespoons melted butter (for brushing)
Instructions
- Combine warm milk and yeast in a small bowl. Let sit for 5-7 minutes until foamy and activated.
- In a stand mixer with dough hook, combine flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix for 5-8 minutes until smooth and elastic.
- Shape dough into a ball, place in an oiled bowl, cover, and refrigerate for at least 1 hour or overnight.
- Prepare butter block by beating cold butter between parchment paper into an 8×8-inch square. Refrigerate until firm but pliable.
- Roll chilled dough into a 12×12-inch square. Place butter block in center at 45-degree angle. Fold dough corners over butter like an envelope.
- Roll dough into a 10×20-inch rectangle. Fold in thirds like a business letter. Wrap and refrigerate for 30 minutes.
- Repeat rolling and folding process twice more, chilling dough for 30 minutes between each fold.
- After third fold, refrigerate dough for at least 1 hour.
- Roll laminated dough into a 12×24-inch rectangle about ⅛-inch thick. Brush with melted butter and sprinkle with cinnamon sugar mixture, leaving a 1-inch border on one long edge.
- Roll dough tightly from long edge into a log. Cut into 12 equal pieces and place in greased muffin tin, cut side up.
- Let Cruffins proof at room temperature until puffy, about 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake for 22-25 minutes until deeply golden brown.
- While warm, remove from tin and roll in additional cinnamon sugar. Cool on rack for at least 15 minutes before serving.
Notes
- For enhanced flavor, let the dough rest overnight in the refrigerator during the first rest period.
- Keep butter cool but workable throughout the lamination process. If it starts to melt, return to refrigerator immediately.
- Mark your plastic wrap with the number of folds completed to keep track of your progress.
- Stretch each cut piece slightly before placing in muffin tin for extra height.
- Allow Cruffins to cool for at least 15 minutes after baking for the layers to properly set.
- Cruffins are best enjoyed fresh or within 24 hours of baking.
- To store longer, freeze in airtight container for up to 1 month and reheat at 300°F for 7-10 minutes.
- Prep Time: 45 minutes (plus 3 hours rest time)
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 Cruffin
- Calories: 410
- Sugar: 16g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 95mg
Keywords: cruffins, cinnamon sugar cruffins, croissant muffin, laminated pastry, homemade cruffins, breakfast pastry, cinnamon pastry, croissant dough