Crunchy Laminate Sweet Cruffins with Optional Fillings Recipe

Introduction

Cruffins are a delightful hybrid between a croissant and a muffin, boasting flaky layers and a tender crumb. This recipe guides you through creating buttery, golden cruffins that are perfect for breakfast or an indulgent snack. You can customize them with sweet fillings like Nutella or jam for an extra treat.

Ingredients

• 3 cups all-purpose flour
• 2 ¼ teaspoons instant yeast (1 packet)
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¾ cup warm milk (about 110°F / 43°C)
• 1 large egg
• ¾ cup unsalted butter, softened (for laminating)
• 2 tablespoons unsalted butter, melted (for brushing)
• ½ cup granulated sugar (for coating)
• Optional fillings: Nutella or chocolate spread, cinnamon sugar butter, fruit jam or lemon curd

Instructions

1. Step 1: In a large bowl, combine warm milk, yeast, and ¼ cup sugar. Let sit for 5 minutes until foamy.
2. Step 2: Add the egg, flour, and salt to the yeast mixture. Mix and knead until a soft dough forms, about 8–10 minutes.
3. Step 3: Place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size, about 1 to 1½ hours.
4. Step 4: Punch down the dough and divide it into four equal pieces. Roll each piece into a thin rectangle approximately 10×12 inches.
5. Step 5: Spread the softened butter evenly over each rectangle. Roll up tightly from the short side to form a log.
6. Step 6: Chill the logs in the fridge for 30 minutes to firm up the butter layers.
7. Step 7: Using a sharp knife, slice each log lengthwise to expose the layers. Roll each strip into a spiral shape like a cinnamon roll and place it into a greased muffin tin.
8. Step 8: Cover the muffin tin loosely and let the cruffins rise for 45–60 minutes until puffy.
9. Step 9: Preheat the oven to 375°F (190°C). Bake the cruffins for 20–25 minutes until golden brown.
10. Step 10: While still warm, brush the cruffins with melted butter and roll them in the ½ cup sugar for a sweet coating.
11. Step 11: Once cooled, optionally fill the cruffins with Nutella, jam, or your preferred filling using a piping bag.

Tips & Variations

• Make sure the butter is softened but not melted for easy spreading and proper layering.
• Try adding cinnamon sugar to the butter before rolling for a flavored twist.
• For a richer dough, substitute half of the milk with cream.
• If you like savory cruffins, omit the sugar coating and fill them with cheese and herbs instead.

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 or toaster oven for a few minutes to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast by proofing it in the warm milk with sugar for about 5–10 minutes until bubbly before mixing with the other ingredients.

How do I prevent the butter from leaking out during baking?

Chilling the rolled and buttered dough logs before slicing helps firm up the butter layers, reducing leakage. Also, make sure to roll the dough tightly and handle it gently during shaping.

Crunchy Laminate Sweet Cruffins with Optional Fillings Recipe

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Delicious Cruffins are a delightful hybrid of croissants and muffins, featuring flaky, buttery layers baked in a muffin tin. This recipe guides you through creating a soft yeast dough, laminating it with butter, and shaping it into charming spirals, perfect for a sweet breakfast or an indulgent snack. Optional fillings like Nutella, cinnamon sugar butter, or fruit jams add extra flavor for customization.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 20 minutes
• Yield: 8 cruffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 2 ¼ teaspoons instant yeast (1 packet)
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¾ cup warm milk (about 110°F / 43°C)
• 1 large egg

Laminating Butter

• ¾ cup unsalted butter, softened

Finishing

• 2 tablespoons unsalted butter, melted (for brushing)
• ½ cup granulated sugar (for coating)

Optional Fillings

• Nutella or chocolate spread
• Cinnamon sugar butter
• Fruit jam or lemon curd

Instructions

1. Make the dough: In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Add egg, flour, and salt, then mix and knead until a soft dough forms, about 8–10 minutes.
2. First rise: Place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size, about 1 to 1½ hours.
3. Roll out the dough: Punch down the risen dough and divide it into four equal pieces. Roll each piece into a thin rectangle approximately 10 by 12 inches.
4. Spread butter and roll: Evenly spread softened butter over each rectangle, then tightly roll up each from the short side into logs. Chill the logs in the refrigerator for 30 minutes to firm the butter.
5. Cut and shape: Using a sharp knife, slice each log lengthwise to reveal the layers. Roll each strip into a spiral resembling a cinnamon roll, and place them into a greased muffin tin.
6. Second rise: Cover the filled muffin tin loosely and allow the dough to rise again for 45–60 minutes until puffy.
7. Bake: Preheat the oven to 375°F (190°C). Bake the cruffins for 20–25 minutes until golden brown and cooked through.
8. Finish: Brush the warm cruffins with melted butter and roll them in granulated sugar. If desired, fill with Nutella, jam, or other spreads using a piping bag once cooled.

Notes

• Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
• Chilling the butter logs is important to create distinct flaky layers in the cruffins.
• You can prepare the dough dough up to the second rise and refrigerate overnight for convenience.
• Use a sharp knife to slice the logs to keep the butter layers intact and visible.
• Feel free to substitute some of the all-purpose flour with bread flour for a chewier texture.
• Optional fillings can be added after baking to avoid burning or leaking during baking.

Keywords: cruffins, croissant muffins, laminated dough recipe, breakfast pastry, homemade cruffins