Description
Cruffins are a delightful fusion pastry that combines the flaky, buttery layers of a croissant with the convenient, muffin-like shape perfect for breakfast or brunch. Made by laminating yeast dough with butter, these golden-brown spirals offer a crispy exterior and tender interior, dusted with sugar and brushed with melted butter for a sweet finish.
Ingredients
Scale
Dough
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm water (about 110°F)
- 2 tablespoons granulated sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter (softened)
Butter Block
- 1 cup unsalted butter (cold, for laminating)
Finishing
- Additional melted butter for brushing
- Granulated sugar for dusting
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and 1 tablespoon of sugar into warm water (about 110°F). Allow the mixture to sit for 5–10 minutes until it becomes frothy, indicating the yeast is activated.
- Make Dough: In a large mixing bowl or stand mixer, combine the flour, salt, remaining tablespoon of sugar, egg, and softened butter. Pour in the yeast mixture and mix until a soft dough forms. Knead the dough for 8–10 minutes until it is smooth and elastic.
- First Rise: Cover the dough and place in a warm spot to rise for about 1 hour, or until doubled in size.
- Prepare Butter Block: While the dough rises, slice the cold butter thinly and place between two sheets of parchment paper. Pound and roll the butter into an 8×10 inch rectangle. Refrigerate until firm.
- Lamination Step: Once the dough has risen, punch it down and roll it out into a rectangle slightly larger than the butter block. Place the butter in the center and fold the dough over it from all sides to encase the butter fully. Roll the dough out gently and fold it into thirds like a letter. Wrap in plastic and chill for 30 minutes.
- Repeat Lamination: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold to develop flaky layers.
- Shape Cruffins: Roll the dough into a 12×18 inch rectangle and slice it lengthwise into strips. Roll each strip tightly into a spiral, stand each spiral upright, and place into a greased muffin tin.
- Second Rise: Cover the muffin tins loosely and let the cruffins rise for 30–45 minutes until puffed up.
- Bake: Preheat the oven to 375°F (190°C). Bake the cruffins for 20–25 minutes or until they are golden brown and fully puffed.
- Finish: Remove from the oven and let them cool for a few minutes. Brush each cruffin with melted butter and roll in granulated sugar for a sweet, crunchy coating.
Notes
- For extra flavor, fill the dough with cinnamon sugar, jam, or chocolate before rolling into spirals.
- If short on time, use high-quality store-bought puff pastry as a shortcut, though the texture may differ from homemade laminated dough.
