Description
Cruffins are a delightful hybrid pastry combining the flaky layers of a croissant with the fun shape of a muffin. This recipe guides you through making a tender yeast dough, layering it with butter, shaping into spirals, and baking to golden perfection. Finished with a buttery glaze and sugar dusting, these cruffins offer a sweet, buttery treat perfect for breakfast or an indulgent snack.
Ingredients
Scale
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/4 cup unsalted butter, softened
- 1 large egg
For Assembly
- 1/2 cup unsalted butter, softened (for spreading)
- Granulated sugar (for sprinkling)
- Powdered sugar (for dusting)
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Add the warm water, softened unsalted butter, and the egg. Knead the mixture for about 10 minutes until you achieve a smooth and elastic dough. Cover the bowl and let the dough rise in a warm place for 1 hour or until it has doubled in size.
- Roll and Shape: Once the dough has risen, punch it down to remove the air. Divide the dough into two equal portions. Roll each portion into a large rectangle. Evenly spread the softened butter over the entire surface of each rectangle. Then, tightly roll the dough up like a jelly roll, ensuring a firm roll but without squeezing too tightly. Cut the rolled dough into 1-inch wide pieces.
- Form the Cruffins: Take each 1-inch piece and slightly flatten it. Twist the flattened dough into a spiral shape, creating the signature cruffin swirl. Place each spiral upright into a greased muffin tin. Cover and let them rise again for 30 minutes until puffed.
- Bake: Preheat your oven to 400°F (200°C). Bake the cruffins in the oven for 15-20 minutes or until they turn golden brown on top and are cooked through.
- Finish: After removing the cruffins from the oven, brush them generously with melted butter while still warm. Sprinkle granulated sugar over the tops, then dust with powdered sugar to add sweetness and a decorative finish.
Notes
- Make sure the water is warm but not hot, around 110°F (43°C), to activate the yeast properly.
- Use softened butter for spreading to ensure easy layering without tearing the dough.
- Let the dough rise in a draft-free, warm location for best results.
- To store, keep cruffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat before serving to refresh the buttery layers and crisp exterior.
