There’s something truly magical about the moment you pull a fresh batch of cruffins out of the oven. The golden, flaky layers, the buttery aroma filling your kitchen, and that first warm bite—crispy on the outside, soft and tender on the inside. If you’ve never had a cruffin before, think of it as a delightful hybrid between a croissant and a muffin. It’s the perfect pastry to pair with a morning coffee, a cozy afternoon tea, or simply as a treat to brighten up your day.
This homemade cruffin recipe brings the bakery right to your kitchen, using simple ingredients to create something truly special. While they may look fancy, making cruffins at home is easier than you’d think! With a little patience and the right technique, you’ll be enjoying these buttery, flaky pastries in no time.
Why You’ll Love This Recipe
- Buttery, flaky perfection – Layers upon layers of crisp, golden pastry with a tender, melt-in-your-mouth center.
- Surprisingly easy – With the right technique, these impressive pastries come together with minimal effort.
- Versatile – Enjoy them plain, dusted with powdered sugar, or filled with your favorite jam, chocolate, or custard.
- Perfect for any occasion – Whether it’s a cozy weekend breakfast or a fancy brunch, cruffins always steal the show.
Ingredients You’ll Need
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- ½ cup unsalted butter, softened (for laminating the dough)
- Powdered sugar (for dusting, optional)
How to Make Homemade Cruffins
Making cruffins involves creating a soft, slightly sweet yeast dough, rolling it out, spreading it with butter, and then shaping it into delicate spirals that bake into stunning, flaky pastries. Let’s go step by step to ensure success!
Step 1: Activate the Yeast
In a small bowl, combine warm milk and sugar, then sprinkle the yeast on top. Let it sit for about 5–10 minutes until it becomes frothy. This step ensures your yeast is active and ready to help the dough rise.
Step 2: Make the Dough
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Add in the activated yeast mixture, melted butter, vanilla extract, and the egg. Knead for about 8–10 minutes, or until the dough is smooth and elastic. If using a stand mixer, mix on medium speed for about 5 minutes.
Once the dough comes together, shape it into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 3: Roll and Butter the Dough
After the dough has risen, punch it down and divide it into four equal portions. Roll each portion out on a lightly floured surface into a thin rectangle (about 10×12 inches).
Spread a thin, even layer of softened butter over the entire surface of each rectangle. This step is key to achieving the flaky layers we love in cruffins!
Step 4: Roll, Slice, and Shape
Starting from the long edge, tightly roll each rectangle into a log, just like you would for cinnamon rolls. Once you have a long log, use a sharp knife to slice it in half lengthwise, exposing the delicate layers inside.
To shape the cruffins, take each sliced half and loosely roll it into a spiral, keeping the cut sides facing outward to show off those beautiful layers. Place each spiral into a greased muffin tin.
Step 5: Second Rise
Cover the shaped cruffins lightly with a towel and let them rise again for about 30–40 minutes. They should puff up slightly but don’t worry if they don’t double in size—most of the magic happens in the oven!
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the cruffins for 18–22 minutes, or until they are golden brown and crisp on the outside.
Step 7: Finishing Touches
Let the cruffins cool for a few minutes in the muffin tin before transferring them to a wire rack. Dust them generously with powdered sugar for an extra touch of sweetness, or fill them with jam, chocolate, or custard for an indulgent surprise!
Helpful Tips for Perfect Cruffins
- Use soft, spreadable butter – If your butter is too hard, it won’t spread evenly, and if it’s too melted, it won’t create those flaky layers. Aim for a consistency similar to thick frosting.
- Keep the dough thin – Rolling the dough thinly before layering helps create those stunning, defined layers.
- Cut with a sharp knife – A sharp knife ensures clean layers when slicing the dough, preventing squishing or uneven edges.
- Let them cool slightly – While it’s tempting to dig in right away, letting them cool for a few minutes helps set the structure.
Recipe Details
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 20 minutes
- Total Time: About 2.5 hours
- Yield: 8–10 cruffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Notes
- Flour Choice: All-purpose flour works well for this recipe, but if you want an extra tender texture, you can use a mix of bread flour and all-purpose flour (50/50).
- Butter Temperature: For the best lamination, use softened butter that is spreadable but not melted. If it’s too soft, it will ooze out; if it’s too hard, it won’t spread evenly.
- Rolling Tip: Roll the dough as thinly as possible to create more delicate layers. A rectangle about 10×12 inches per portion is ideal.
- Shaping Alternative: If you want a more dramatic layered look, you can twist the dough before rolling it into a spiral. This exposes even more flaky layers.
- Baking Time Variations: Every oven is different! Check your cruffins at the 18-minute mark. If they look golden brown and crisp, they’re done. If not, bake for another 2–3 minutes.
- Serving Suggestion: These are best enjoyed warm. If you’re serving them later, pop them in the oven at 300°F for a few minutes to crisp them back up.
- Filling Ideas: While classic cruffins are amazing on their own, you can take them up a notch by piping in fillings like vanilla pastry cream, Nutella, fruit jam, or even a light honey butter.
- Make-Ahead Tip: If you want fresh cruffins in the morning, prepare and shape them the night before, then cover and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.
Frequently Asked Questions
Can I make cruffins ahead of time?
Yes! You can prepare the dough a day ahead and let it rise overnight in the fridge. The next day, simply roll, shape, and bake as usual.
How do I store cruffins?
Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze them for up to a month.
Can I fill my cruffins?
Absolutely! Once baked, you can pipe in your favorite fillings like pastry cream, Nutella, or fruit preserves for an extra indulgent treat.
Do I need a stand mixer?
No, you can knead the dough by hand, but it may take a bit more effort. A stand mixer just makes the process quicker and easier.
Storage Instructions
- Room Temperature: Store cruffins in an airtight container for up to 2 days.
- Refrigerator: Keep them in an airtight container for up to 5 days. Reheat in the oven at 300°F for a few minutes to crisp them up.
- Freezer: Freeze cruffins in a zip-top bag for up to a month. Thaw at room temperature and warm in the oven before serving.
Related Recipes
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Final Thoughts
Making homemade cruffins is a rewarding experience, from the first knead of the dough to that satisfying, flaky bite. Whether you enjoy them simply dusted with powdered sugar or filled with something decadent, these pastries are sure to impress. So, roll up your sleeves, grab your rolling pin, and treat yourself to the joy of homemade cruffins—you deserve it!
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Homemade Cruffins (Croissant + Muffin Perfection!)
Description
There’s something truly magical about the moment you pull a fresh batch of cruffins out of the oven. The golden, flaky layers, the buttery aroma filling your kitchen, and that first warm bite—crispy on the outside, soft and tender on the inside. If you’ve never had a cruffin before, think of it as a delightful hybrid between a croissant and a muffin. It’s the perfect pastry to pair with a morning coffee, a cozy afternoon tea, or simply as a treat to brighten up your day.
This homemade cruffin recipe brings the bakery right to your kitchen, using simple ingredients to create something truly special. While they may look fancy, making cruffins at home is easier than you’d think! With a little patience and the right technique, you’ll be enjoying these buttery, flaky pastries in no time.
Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- ½ cup unsalted butter, softened (for laminating the dough)
- Powdered sugar (for dusting, optional)
Instructions
In a small bowl, combine warm milk and sugar, then sprinkle the yeast on top. Let it sit for about 5–10 minutes until it becomes frothy. This step ensures your yeast is active and ready to help the dough rise.
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Add in the activated yeast mixture, melted butter, vanilla extract, and the egg. Knead for about 8–10 minutes, or until the dough is smooth and elastic. If using a stand mixer, mix on medium speed for about 5 minutes.
Once the dough comes together, shape it into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
After the dough has risen, punch it down and divide it into four equal portions. Roll each portion out on a lightly floured surface into a thin rectangle (about 10×12 inches).
Spread a thin, even layer of softened butter over the entire surface of each rectangle. This step is key to achieving the flaky layers we love in cruffins!
Starting from the long edge, tightly roll each rectangle into a log, just like you would for cinnamon rolls. Once you have a long log, use a sharp knife to slice it in half lengthwise, exposing the delicate layers inside.
To shape the cruffins, take each sliced half and loosely roll it into a spiral, keeping the cut sides facing outward to show off those beautiful layers. Place each spiral into a greased muffin tin.
Cover the shaped cruffins lightly with a towel and let them rise again for about 30–40 minutes. They should puff up slightly but don’t worry if they don’t double in size—most of the magic happens in the oven!
Preheat your oven to 375°F (190°C). Bake the cruffins for 18–22 minutes, or until they are golden brown and crisp on the outside.
Let the cruffins cool for a few minutes in the muffin tin before transferring them to a wire rack. Dust them generously with powdered sugar for an extra touch of sweetness, or fill them with jam, chocolate, or custard for an indulgent surprise!
Notes
- Flour Choice: All-purpose flour works well for this recipe, but if you want an extra tender texture, you can use a mix of bread flour and all-purpose flour (50/50).
- Butter Temperature: For the best lamination, use softened butter that is spreadable but not melted. If it’s too soft, it will ooze out; if it’s too hard, it won’t spread evenly.
- Rolling Tip: Roll the dough as thinly as possible to create more delicate layers. A rectangle about 10×12 inches per portion is ideal.
- Shaping Alternative: If you want a more dramatic layered look, you can twist the dough before rolling it into a spiral. This exposes even more flaky layers.
- Baking Time Variations: Every oven is different! Check your cruffins at the 18-minute mark. If they look golden brown and crisp, they’re done. If not, bake for another 2–3 minutes.
- Serving Suggestion: These are best enjoyed warm. If you’re serving them later, pop them in the oven at 300°F for a few minutes to crisp them back up.
- Filling Ideas: While classic cruffins are amazing on their own, you can take them up a notch by piping in fillings like vanilla pastry cream, Nutella, fruit jam, or even a light honey butter.
- Make-Ahead Tip: If you want fresh cruffins in the morning, prepare and shape them the night before, then cover and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.