Cruffins, or Croissant Muffins

Cruffins, or Croissant Muffins

I've noticed these cruffins some time ago on culinary blogs - a 'bomb' full of flavour and texture. A cruffin is spectacular, a combination between a muffin and a croissant. Actually, I'd say it's more like a flaky sweetbread-muffin. Cruffins successfully passed the family test the first time I cooked them.

There are lots of versions of the recipe and, of course, I chose a simpler one, with a filling easy to adapt. Here I filled the layers with cinnamon and sugar, but you can also use bits of chocolate, raisins, apple slices etc.


140 ml
50 g
plus some extra tbsp for the filling, if you want to
Active dry yeast
10 g
or 25g fresh yeast
120 g
0.5 tsp
White flour
300 g
Cinnamon powder
2 tbsp
for the filling, you can use raisins, walnuts, chocolate bits etc.

Step by step


Combine warm milk, 50g sugar and yeast in a large bowl.

Mix well and let stand for 10 minutes until a foam forms.


Add in 50g melted butter and 0.5 tsp salt.


Stir in 250g flour and mix dough with a spatula or a spoon.


If you notice the dough is too sticky, stir in the remaining 50g flour.


Knead a bit the dough on the table until smooth and non-sticky.


Return dough to the bowl, cover with cloth or plastic wrap and let rise for 30 minutes.


After 30 minutes, divide dough into 6 equal parts and shape into balls.

Let rest on the table for another 10 minutes.


Meanwhile, take 70g softened butter, at room temperature and cut into 6 roughly equal parts.


Roll out with a rolling pin each ball of dough as thin as possible (you can dust the work surface with a little flour, if you need).

Spread with your fingers the 6 pieces of softened butter over each rolled out ball of dough.


Here you can fill with anything you like - some sugar with cinnamon, bits of chocolate, raisins, walnuts etc.


Roll into a rope.


Cut rope in half, lengthwise.


And roll each half rope into a snail shape, cut-edge on the outside.


Out of 6 balls of dough you should have 12 cruffins. Place in a buttered muffin pan.

I recommend using a muffin pan for somewhat larger muffins, so that the cruffins have plenty of space to rise.


Allow the cruffins to rise at room temperature for 30-60 minutes, until double in size.


Bake in the preheated oven at 200 degrees C for 30-40 minutes, until nice golden brown.

Let cool for a bit and taste. Also, you can use a pastry syringe to fill them with your favourite cream or jam.


Quantity: 12 pieces
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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