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Delicious Cruffins Recipe

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Delicious Cruffins are a delightful hybrid of croissants and muffins, featuring a flaky, buttery laminated dough rolled with a cinnamon sugar filling and baked into a perfectly shaped, tender treat. This recipe guides you through making the croissant dough, lamination with butter for layers, and creating the sweet cinnamon sugar filling for irresistible cruffins ideal for breakfast or dessert.

Ingredients

Croissant Dough

  • 2 packets (0.25 ounces each) active dry yeast, or 4 ½ teaspoons
  • 1 ½ cups water, warmed to 100°-110°F
  • 4 cups (500 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter, melted

Lamination

  • 1 ½ cups (3 sticks / 340 g) unsalted butter, softened
  • 1 tablespoon all-purpose flour

Cruffins Filling

  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Activate Yeast: In a small bowl, dissolve the active dry yeast in the warmed water (100°-110°F). Allow it to sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Add the melted butter and activated yeast mixture. Mix until the ingredients come together to form a dough.
  3. Knead Dough: Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
  4. Prepare Butter Block for Lamination: In a bowl, mix the softened butter with 1 tablespoon of all-purpose flour until smooth. Shape the butter into a square block, wrap in plastic wrap, and chill it until firm but pliable.
  5. Laminate Dough: Roll out the risen dough into a large rectangle. Place the butter block on one half of the dough and fold the other half over to encase it completely. Roll out and fold the dough in thirds (like a letter), then chill it for 30 minutes. Repeat this rolling and folding process two more times, chilling between each turn to create layers.
  6. Prepare Cinnamon Sugar Filling: In a mixing bowl, combine the softened butter, granulated sugar, and ground cinnamon until smooth and well mixed.
  7. Shape Cruffins: Roll out the laminated dough into a large rectangle. Spread an even layer of the cinnamon sugar butter mixture over the dough. Roll the dough tightly into a log. Cut the log into individual pieces approximately 2 inches wide. Place each piece into a greased muffin tin, standing upright.
  8. Proof Cruffins: Cover the shaped cruffins and let them rise for another 45-60 minutes until puffy.
  9. Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20-25 minutes or until they are golden brown and cooked through. Remove from the oven and let cool slightly before removing from the muffin tin.

Notes

  • Ensure the water used to activate yeast is not too hot to avoid killing the yeast.
  • Lamination is key for flaky layers, so keep the dough and butter cold during rolling.
  • You can substitute ground cinnamon with mixed spice or other preferred spices for variation.
  • Use a sharp knife to cut the rolled dough into neat pieces to avoid squishing the layers.
  • The baking time may vary slightly depending on your oven; watch for a deep golden brown color as a cue.

Find it online: https://justsosavory.com/delicious-cruffins-recipe/