Cruffins
Cruffins are an extraordinary mashup of croissants and muffins, featuring flaky layers and delightful fillings. Perfect for any occasion, they offer both sweet and savory options.
Ingredients
Dough Ingredients
- 1 cup all-purpose flour
- 1 cup bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm milk Warm but not hot for activating yeast
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened For layering
- 1 egg For egg wash
Fillings (Optional)
- chocolate For sweet filling
- fruit preserves For sweet filling
- custard For sweet filling
- cheese For savory filling
- spinach For savory filling
Instructions
Preparation
- Combine warm milk and sugar in a bowl, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, whisk together all-purpose flour, bread flour, and salt. Make a well in the center and add the yeast mixture along with the melted butter. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until doubled in size.
- After the first rise, roll the dough into a rectangle. Spread softened butter over the top, fold the dough like a letter, and roll it out again. Repeat this folding and rolling process three times to create flaky layers.
- Cut the dough into rectangles (about 3 x 5 inches), then add your desired filling to one end. Roll the rectangle up tightly and place it seam-side down in a greased muffin tin.
- Cover the muffin tin with a cloth and let the cruffins rise again for about 30 minutes.
Baking
- Preheat your oven to 375°F (190°C). Brush the tops of the cruffins with an egg wash, then bake for 20-25 minutes until golden brown.
- Allow the cruffins to cool slightly in the pan before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
For flakier layers, ensure your butter is cold and your milk is warm but not hot when activating the yeast. Store cruffins in an airtight container at room temperature for up to two days or freeze for longer storage.