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Homemade Cruffins Recipe

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4.3 from 2 reviews

Homemade Cruffins are a delightful hybrid of croissants and muffins, featuring flaky, buttery layers rolled into a unique spiral shape and baked to golden perfection. This recipe guides you through an overnight dough preparation, lamination with a butter block for flaky layers, and shaping into cruffins that can be filled with your favorite sweet spreads like lemon curd, jam, or Nutella.

Ingredients

Dough

  • 2 1/4 teaspoons instant yeast (or active dry yeast)
  • 160 g whole milk (lukewarm)
  • 120 g water
  • 470 g all-purpose flour (plus extra for dusting)
  • 50 g granulated sugar
  • 1 1/2 teaspoons salt
  • 30 g unsalted butter (room temperature)

Butter Block

  • 250 g unsalted butter (room temperature)
  • 1 1/2 tbsp all-purpose flour

Topping and Filling

  • Granulated sugar (for rolling)
  • Lemon curd, jam, or Nutella (for filling)

Instructions

  1. Activate yeast and mix dough: In a large bowl, combine the lukewarm milk, water, yeast, and granulated sugar. If using active dry yeast, allow the mixture to sit for 5-10 minutes until frothy. Skip this step if using instant yeast.
  2. Add flour and salt: Add the all-purpose flour and salt to the yeast mixture and combine until a rough dough forms.
  3. Knead dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes to begin gluten development, resulting in a smoother, less sticky dough.
  4. Incorporate butter: Add 30 g of room temperature unsalted butter to the dough and continue kneading for several minutes until fully incorporated.
  5. First rest: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Prepare butter block: Mix 250 g unsalted butter with 1 1/2 tbsp flour until combined. Place between two sheets of parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm (1/4 inch) thick. Fold parchment edges to create clean edges and press with a rolling pin. Refrigerate until firm.
  7. Laminate dough: Remove butter block from fridge and roll slightly with the rolling pin to make it pliable. Roll chilled dough into a 20×32 cm (8×12.5 inch) rectangle, about twice the height and same width as the butter.
  8. Encapsulate butter: Place butter block in the center of dough and fold top and bottom edges over, sealing the butter inside like a letter. Seal with fingertips and make shallow slits along long edges to prevent dough tension.
  9. First fold: Turn dough so seam is vertical. Roll into a long rectangle about 6 mm thick, focusing on length. Trim uneven edges, brush off excess flour, fold into thirds like a letter, wrap in plastic, and refrigerate 30-60 minutes.
  10. Second fold: Roll dough vertically again, trim uneven edges, fold into thirds, wrap, and refrigerate 30-60 minutes.
  11. Third fold: Repeat folding and rolling one last time, then refrigerate for at least 2 hours.
  12. Shape cruffins: Roll chilled dough into a 30×40 cm (12×15 inch) rectangle. Cut in half lengthwise to create two strips 15×40 cm (6×15 inch).
  13. Cut dough strips: Cut each strip horizontally 7 times to make 16 strips approx. 5×15 cm (2×6 inches).
  14. Slice strips: Cut one strip lengthwise down the middle for two thinner strips about 2.5 cm (1 inch) wide.
  15. Form spiral: Place two strips horizontally overlapping ends by 0.5 cm (1/4 inch) to form a long strip. Starting from the center, roll tightly into a coil shape.
  16. Proof cruffins: Place rolled dough coil into a muffin pan with layers visible on top. Let rise for about 2 hours or until doubled in size.
  17. Preheat oven: Set oven to 200°C (400°F).
  18. Bake: Bake cruffins for 20-25 minutes until deep golden brown.
  19. Cool and sugar coat: Let cruffins cool in the pan briefly, then remove and roll in granulated sugar.
  20. Fill cruffins: When completely cooled, insert a knife into the center to create a hole and pipe in your favorite filling such as lemon curd, jam, or Nutella.

Notes

  • Using instant yeast skips the activation step; with active dry yeast, proof until frothy.
  • Keep the butter block cold but pliable during lamination to prevent melting into the dough.
  • Make shallow slits along dough edges when enclosing butter block to avoid tearing during rolling.
  • Maintain gentle, even pressure when rolling dough to protect layers and prevent butter from leaking.
  • Allow sufficient chilling times between folds for proper lamination.
  • Proofing times will vary with room temperature; approximate 2 hours for the rise before baking.
  • Roll baked cruffins in granulated sugar while slightly warm for best adherence.
  • Fillings are optional; use a piping bag for neat insertion.

Find it online: https://bitezly.com/homemade-cruffins-recipe/