Introduction

Cruffins are a delightful hybrid between croissants and muffins, offering flaky, buttery layers wrapped into a fun, portable shape. Perfect for breakfast or an indulgent snack, homemade cruffins bring bakery-quality charm right to your kitchen.

The image shows a close-up of a golden-brown croissant with many thin, flaky layers visible along its curved shape, resting on a white plate that reveals part of its flat base under the soft puffed top. The croissant's top has a smooth, slightly shiny texture with a light yellow-golden color that gradually shifts to a deeper brown as it moves down where the layers are tightly packed. Around the main croissant, there are other pastries with darker caramelized edges and curled spiral shapes placed on a white marbled surface. The light reflects softly on the croissant’s flaky texture, highlighting the contrast between the flaky edges and silky smooth top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
250 g unsalted butter (room temperature)
1 1/2 tablespoons all-purpose flour
Granulated sugar (for coating)
Lemon curd, jam, Nutella, or your favorite filling

Instructions

Step 1: In a large bowl, combine the lukewarm milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this if you have instant yeast.
Step 2: Add the flour and salt, mixing until a rough dough forms.
Step 3: Turn the dough onto a floured surface and knead for about 3 minutes until it becomes smoother and less sticky.
Step 4: Incorporate the 30 g room temperature butter into the dough by kneading for a few more minutes until fully combined.
Step 5: Shape the dough into a rough rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight.
Step 6: To make the butter block, mix 250 g butter with 1 1/2 tablespoons flour until combined.
Step 7: Place the butter mixture between two sheets of parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm thick. Use the parchment edges to form clean, straight sides.
Step 8: Refrigerate the butter block until firm.
Step 9: Roll the butter block slightly in its parchment to make it pliable but still cold.
Step 10: On a floured surface, roll the chilled dough into a 20×32 cm (8×12.5 inch) rectangle, twice the height of the butter block and about the same width.
Step 11: Place the butter block in the center of the dough. Fold the top and bottom edges over it, sealing the edges firmly. Make shallow slits along the long edges of the dough to prevent tension.
Step 12: Turn the dough 90 degrees so the seam is vertical.
Step 13: Roll the dough into a long rectangle about 6 mm thick, focusing on length rather than width. Use gentle, even pressure and dust with flour to prevent sticking.
Step 14: Trim uneven edges, brush off excess flour, and fold the dough into thirds like a letter. Wrap in plastic and refrigerate for 30-60 minutes.
Step 15: Repeat the rolling, trimming, folding, wrapping, and refrigerating process two more times (second fold and third fold), refrigerating after the third fold for at least 2 hours.
Step 16: Roll the dough into a 30×40 cm (12×15 inch) rectangle. Cut in half lengthwise to create two 15×40 cm strips.
Step 17: Cut the dough horizontally 7 times to get 16 strips about 5×15 cm (2×6 inches).
Step 18: Cut each strip lengthwise in half to form two thinner pieces about 2.5 cm (1 inch) wide.
Step 19: Take two strips, overlap their ends by 0.5 cm (1/4 inch) to make one long strip, then roll from the center into a coil shape.
Step 20: Place each rolled dough coil into a muffin pan with the spiral top facing up. Let them rise for about 2 hours until doubled in size.
Step 21: Preheat your oven to 200°C (400°F).
Step 22: Bake the cruffins for 20-25 minutes until deep golden brown.
Step 23: Cool cruffins in the pan for a few minutes, then remove and roll in granulated sugar.
Step 24: Once completely cooled, create a small hole in the middle with a knife and pipe in your favorite filling such as lemon curd, jam, or Nutella.

Tips & Variations

Use chilled but pliable butter for easier lamination and better layers.
Resting the dough overnight enhances the flavor and texture.
Try different fillings like pastry cream, chocolate ganache, or flavored butters for variety.
Ensure your workspace and rolling pin are lightly floured to prevent sticking.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 1 month. Reheat in a warm oven for a few minutes to restore crispness before filling.

How to Serve

The image shows a group of golden brown pastries with many thin, crispy layers arranged in a spiral shape. Each pastry is covered in a layer of white sugar crystals that add texture and sparkle to their surface. One pastry in the center has a small swirl of smooth, rich chocolate cream placed on top, creating a dark brown contrast against the lighter pastry. The pastries sit on a round cooling rack, and the background has a white marbled texture. The photo is close-up, showing fine details of the flaky layers and sugar grains. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but allow the active dry yeast to bloom in the warm milk and water mixture with sugar for 5-10 minutes until frothy before continuing.

What if my dough is too sticky to work with?

Lightly dust your work surface and hands with flour, but avoid adding too much flour which can make the dough tough. Kneading a bit longer can also help develop gluten, reducing stickiness.