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Homemade Cruffins Recipe

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4.8 from 84 reviews

Homemade Cruffins are a delightful hybrid pastry combining the flaky layered texture of croissants with the convenient shape of muffins. This recipe guides you through making a laminated dough using butter folding techniques that create multiple layers, resulting in a light, airy, and buttery treat perfect for filling with lemon curd, jam, Nutella, or your favorite spread.

Ingredients

Scale

Yeast Mixture

  • 2 1/4 teaspoons instant yeast (or active dry yeast)
  • 160 g whole milk (lukewarm)
  • 120 g water
  • 50 g granulated sugar

Dough

  • 470 g all-purpose flour (plus extra for dusting)
  • 1 1/2 teaspoons salt
  • 30 g unsalted butter (room temperature)

Butter Block

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

Finishing

  • Granulated sugar (for rolling)
  • Lemon curd, jam, Nutella, or other fillings as desired

Instructions

  1. Prepare Yeast Mixture: In a large bowl, combine warm milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this rest if using instant yeast.
  2. Make Dough: Add flour and salt to the yeast mixture and mix until a rough dough forms.
  3. Knead Dough: Transfer dough to a floured surface and knead for about 3 minutes, developing gluten until dough becomes smoother and less sticky.
  4. Incorporate Butter: Add 30 g room temperature butter to dough and continue kneading until fully incorporated.
  5. Chill Dough: Shape dough into rough rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight.
  6. Prepare Butter Block: Mix 250 g butter with 1 1/2 tbsp flour until combined. Place between parchment sheets and roll into a 20x15cm rectangle about 0.5 cm thick, pressing edges for clean shape. Refrigerate until firm.
  7. Lamination – Step 1: Roll dough on floured surface into 20×32 cm rectangle, about twice the height of butter. Place butter block in center and fold dough top and bottom over butter to encase it. Seal edges and make shallow slits along long edges to prevent tension.
  8. Lamination – First Fold: Rotate dough 90 degrees so sealed edge is vertical. Roll into a long rectangle about 6mm thick, focusing on length. Trim edges and fold dough into thirds like a letter. Wrap and refrigerate 30-60 mins.
  9. Lamination – Second Fold: Repeat rolling, trimming uneven parts, folding into thirds, and refrigerating 30-60 mins.
  10. Lamination – Third Fold: Repeat folding one more time and refrigerate for at least 2 hours.
  11. Shape Cruffins: Roll chilled dough into a large rectangle about 30×40 cm. Cut lengthwise into two strips of 15×40 cm. Then cut horizontally 7 times to create 16 strips approximately 5×15 cm.
  12. Prepare Strips: Cut one strip lengthwise down the middle to create two thinner pieces about 2.5 cm wide each. Lay two strips side by side overlapping ends about 0.5 cm, then starting from the center, roll them into a coil.
  13. Proof: Place rolled dough coils into a muffin pan with spirals facing up. Let rise about 2 hours or until doubled in size depending on room temperature.
  14. Bake: Preheat oven to 200°C (400°F). Bake cruffins for 20-25 minutes until deep golden brown.
  15. Cool and Finish: Cool briefly in pan then roll cruffins in granulated sugar. Once fully cooled, create a small hole with a knife and pipe in desired fillings like lemon curd, jam, or Nutella.

Notes

  • Use cold butter block and chilled dough to ensure proper lamination and distinct layers.
  • Don’t overwork the dough during rolling; use gentle pressure to avoid tearing or butter leaking.
  • The resting times during refrigerations are crucial to relax gluten and keep butter firm.
  • Proofing time depends on room temperature; cruffins should double in size before baking.
  • Try different fillings such as pastry cream, chocolate ganache, or fruit preserves.
  • Store cruffins in an airtight container to maintain freshness for 1-2 days.

Keywords: cruffins, laminated dough, breakfast pastry, croissant muffin, homemade pastry, layered dough, yeast dough, baking

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