There’s something truly magical about the combination of a croissant and a muffin—better known as a cruffin! These delightful pastries are crispy on the outside, soft and flaky on the inside, and perfect for breakfast, brunch, or an indulgent snack. Cruffins have taken the baking world by storm, and once you make them at home, you’ll understand why.
Baking cruffins from scratch may seem like a challenge, but don’t worry—I’ll guide you through every step to ensure success. Whether you’re a seasoned baker or a beginner, this recipe will help you create bakery-quality cruffins right in your own kitchen.
Why You’ll Love This Recipe
- Flaky & Buttery: These cruffins have a beautiful, golden-brown crust with delicate layers inside.
- Easier Than You Think: If making croissants feels intimidating, cruffins are a simpler alternative with the same rich flavor.
- Customizable Fillings: You can enjoy them plain, dusted with powdered sugar, or filled with your favorite jams, creams, or spreads.
- Perfect for Any Occasion: Whether it’s a weekend treat, a holiday breakfast, or a brunch centerpiece, cruffins are always a hit.
Ingredients You’ll Need
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk
- 4 tablespoons unsalted butter, softened
- ½ cup unsalted butter (for layering)
- Powdered sugar (for dusting)
How to Make Homemade Cruffins
Making cruffins is a process, but one that’s worth every step. You’ll be creating a laminated dough—similar to croissants—by rolling and layering butter, then baking it in a muffin tin to get that signature shape.
Step 1: Activate the Yeast
In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until it becomes foamy. This ensures the yeast is active and ready to work its magic in the dough.
Step 2: Make the Dough
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the softened butter and the activated yeast mixture. Mix until the dough starts to come together.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a clean kitchen towel, and let it rise for about 1-1.5 hours or until doubled in size.
Step 3: Roll and Layer the Dough
Once the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into a thin rectangle, about 10×12 inches.
Spread a thin layer of softened butter over the surface of each rectangle. Then, tightly roll it up from the shorter end, forming a log.
Step 4: Slice and Shape the Cruffins
Using a sharp knife, cut each log in half lengthwise. You should have long, thin strips with exposed layers. Carefully twist each strip and roll it into a spiral, tucking the end underneath to hold its shape.
Place each cruffin spiral into a greased muffin tin. Cover them with a kitchen towel and let them rise again for about 30 minutes.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the cruffins for 18-22 minutes, or until they turn golden brown and crisp on the outside.
Once baked, let them cool for a few minutes before dusting them with powdered sugar.’
Helpful Tips for Perfect Cruffins
- Use Room Temperature Butter: It should be soft but not melted. This helps with spreading and ensures even layering.
- Roll the Dough Thinly: The thinner you roll it, the more layers you’ll achieve. This gives the cruffins their signature flakiness.
- Be Gentle When Twisting: Try not to press too hard when shaping them; you want to keep those delicate layers intact.
- Let Them Cool Slightly: They’re best enjoyed warm but not straight out of the oven—this allows the layers to set.
- Experiment with Fillings: Try spreading cinnamon sugar, chocolate spread, or jam before rolling up the dough for extra flavor.
Recipe Details
- Prep Time: 2 hours (including rising time)
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8-10 cruffins
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Notes
- Dough Consistency: If your dough feels too sticky while kneading, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of warm milk until it becomes smooth and elastic.
- Rolling the Dough Evenly: Try to roll the dough into an even thickness to ensure uniform baking. If some sections are too thick, they may not bake through properly.
- Cutting the Dough for Layers: When slicing the rolled logs, use a very sharp knife to avoid squishing the delicate layers. A serrated knife or a bench scraper works well.
- Using a Stand Mixer: If you have a stand mixer, use the dough hook attachment to knead the dough for about 5-7 minutes instead of kneading by hand.
- Prevent Overbaking: Cruffins should be golden brown but not too dark. If they brown too quickly, loosely tent them with foil while baking.
- Adding a Glaze: For an extra special touch, brush the warm cruffins with a simple sugar glaze or drizzle them with honey.
- For a Fluffier Texture: Let the shaped cruffins rise a bit longer (about 45 minutes) for a softer and lighter pastry.
Frequently Asked Questions
Can I Make Cruffins Ahead of Time?
Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. This makes it even easier to roll and shape in the morning.
How Do I Store Cruffins?
Store cruffins in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, store them in the fridge for up to a week and reheat before serving.
Can I Freeze Cruffins?
Absolutely! Once baked and cooled, wrap them individually in plastic wrap and freeze them for up to 3 months. To enjoy, thaw at room temperature and warm them in the oven for a few minutes.
What Are Some Delicious Fillings for Cruffins?
You can fill your cruffins with pastry cream, Nutella, fruit preserves, or even a rich custard. If you want a savory version, try adding cheese and herbs!
Related Recipes
If you love flaky, buttery pastries, you might also enjoy these:
Final Thoughts
Making cruffins at home is an incredibly rewarding experience. The golden layers, the crisp exterior, and the soft, buttery inside make them an irresistible treat. Whether you enjoy them with a cup of coffee in the morning or as an afternoon snack, these homemade cruffins will always impress.
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Homemade Cruffins
Description
There’s something truly magical about the combination of a croissant and a muffin—better known as a cruffin! These delightful pastries are crispy on the outside, soft and flaky on the inside, and perfect for breakfast, brunch, or an indulgent snack. Cruffins have taken the baking world by storm, and once you make them at home, you’ll understand why.
Baking cruffins from scratch may seem like a challenge, but don’t worry—I’ll guide you through every step to ensure success. Whether you’re a seasoned baker or a beginner, this recipe will help you create bakery-quality cruffins right in your own kitchen.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk
- 4 tablespoons unsalted butter, softened
- ½ cup unsalted butter (for layering)
- Powdered sugar (for dusting)
Instructions
In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until it becomes foamy. This ensures the yeast is active and ready to work its magic in the dough.
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the softened butter and the activated yeast mixture. Mix until the dough starts to come together.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a clean kitchen towel, and let it rise for about 1-1.5 hours or until doubled in size.
Once the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into a thin rectangle, about 10×12 inches.
Spread a thin layer of softened butter over the surface of each rectangle. Then, tightly roll it up from the shorter end, forming a log.
Using a sharp knife, cut each log in half lengthwise. You should have long, thin strips with exposed layers. Carefully twist each strip and roll it into a spiral, tucking the end underneath to hold its shape.
Place each cruffin spiral into a greased muffin tin. Cover them with a kitchen towel and let them rise again for about 30 minutes.
Preheat your oven to 375°F (190°C). Bake the cruffins for 18-22 minutes, or until they turn golden brown and crisp on the outside.
Once baked, let them cool for a few minutes before dusting them with powdered sugar.
Notes
- Dough Consistency: If your dough feels too sticky while kneading, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of warm milk until it becomes smooth and elastic.
- Rolling the Dough Evenly: Try to roll the dough into an even thickness to ensure uniform baking. If some sections are too thick, they may not bake through properly.
- Cutting the Dough for Layers: When slicing the rolled logs, use a very sharp knife to avoid squishing the delicate layers. A serrated knife or a bench scraper works well.
- Using a Stand Mixer: If you have a stand mixer, use the dough hook attachment to knead the dough for about 5-7 minutes instead of kneading by hand.
- Prevent Overbaking: Cruffins should be golden brown but not too dark. If they brown too quickly, loosely tent them with foil while baking.
- Adding a Glaze: For an extra special touch, brush the warm cruffins with a simple sugar glaze or drizzle them with honey.
- For a Fluffier Texture: Let the shaped cruffins rise a bit longer (about 45 minutes) for a softer and lighter pastry.