Homemade Cruffins
Ever wished a croissant and a muffin could have a baby? Well, here it is! These cruffins are a baker’s dream—impossibly flaky, rich with butter, and swirled with sweet cinnamon sugar. This is a fun weekend project that is absolutely worth the effort.
- Prep Time: 4 hrs 20 mins
- Cook Time: 28 mins
- Total Time: 5 hrs 45 mins
- Yield: 12 cruffins 1x
- Category: Breakfast, Pastry, Brunch
- Cuisine: Australian, French-inspired
Ingredients
Scale
For the Dough:
- 1 cup (240ml) Whole Milk, warmed to 110°F (43°C)
- 2 1/4 tsp (7g) Instant or Active Dry Yeast
- 3 Tbsp (43g) Granulated Sugar
- 3 Tbsp (43g) Unsalted Butter, softened
- 3 cups (375g) All-Purpose Flour
- 1 1/4 tsp Salt
For the Butter Layers (Lamination):
- 1 cup (226g) Salted Butter, cool but pliable (around 60°F)
- 1 Tbsp All-Purpose Flour
For the Coating:
- 3/4 cup Granulated Sugar
- 1 Tbsp Ground Cinnamon
Instructions
- Activate the Yeast: In a stand mixer bowl, whisk the warm milk, sugar, and yeast. Let it stand for 5 minutes until foamy.
- Mix the Dough: Add the softened butter, 2 cups of flour, and salt. Using the dough hook, mix for 2 minutes. Add the final cup of flour and mix on low until a soft dough forms.
- Knead: Increase speed to medium and knead for 5 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 2 hours, or until nearly doubled.
- Laminate – Part 1: Punch down the dough and roll it into a 10×14-inch rectangle. Chill for 20 minutes. While it’s chilling, beat the lamination butter with 1 Tbsp of flour. Spread the butter mixture over the middle third of the chilled dough. Fold it like a letter (one side over the middle, then the other side over that).
- Laminate – Part 2 (The Turns): You will perform this step three times:
- Rotate the dough 90 degrees.
- Roll into a 9×12-inch rectangle.
- Fold into thirds like a letter again.
- Cover and chill for exactly 20 minutes between each turn.
- Shape the Cruffins: After the final chill, cut the dough into three portions. Working with one portion at a time, roll it into an 8×12-inch rectangle. Sprinkle with 2 Tbsp of the cinnamon-sugar mixture. Cut into twelve 1-inch-wide strips. Stack three strips on top of each other and roll them into a tight spiral. Place in a greased muffin tin cup. Repeat for all 12 cruffins.
- Final Rise: Cover the muffin pan and let the cruffins rise for 1 hour until puffy. Preheat your oven to 350°F (177°C).
- Bake: Bake for 25-28 minutes, until deep golden brown.
- Finish: Let the cruffins cool for a few minutes in the pan, then roll them in the remaining cinnamon-sugar while still warm.
Notes
- Serving Suggestions: These are heavenly when served warm with a cup of coffee. For an extra treat, you can fill them with Nutella, lemon curd, or pastry cream once they have cooled slightly.
- Tips & Tricks: A kitchen scale is your best friend for accurate baking! If your dough resists being rolled out during lamination, let it rest on the counter for 5 minutes before trying again. Don’t let the dough chill for longer than 20 minutes between folds.
- Storage & Reheating: Store leftovers in an airtight container at room temperature for up to 3 days (do not refrigerate). To bring back that fresh-baked crunch, reheat them in a 300°F (150°C) oven for 5-7 minutes.
Find it online: https://recipesh.com/cruffins/