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.

Ingredients
Milk
140 ml
Sugar
50 g
plus some extra tbsp for the filling, if you want to
Active dry yeast
10 g
or 25g fresh yeast
Butter
120 g
Salt
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
Step 1

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

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

Cruffins, or Croissant Muffins - Step 1
Step 2

Add in 50g melted butter and 0.5 tsp salt.

Cruffins, or Croissant Muffins - Step 2
Step 3

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

Cruffins, or Croissant Muffins - Step 3
Step 4

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

Cruffins, or Croissant Muffins - Step 4
Step 5

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

Cruffins, or Croissant Muffins - Step 5
Step 6

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

Cruffins, or Croissant Muffins - Step 6
Step 7

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

Let rest on the table for another 10 minutes.

Cruffins, or Croissant Muffins - Step 7
Step 8

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

Cruffins, or Croissant Muffins - Step 8
Step 9

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.

Cruffins, or Croissant Muffins - Step 9
Step 10

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

Cruffins, or Croissant Muffins - Step 10
Step 11

Roll into a rope.

Cruffins, or Croissant Muffins - Step 11
Step 12

Cut rope in half, lengthwise.

Cruffins, or Croissant Muffins - Step 12
Step 13

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

Cruffins, or Croissant Muffins - Step 13
Step 14

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.

Cruffins, or Croissant Muffins - Step 14
Step 15

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

Cruffins, or Croissant Muffins - Step 15
Step 16

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.

Enjoy!

Cruffins, or Croissant Muffins - Step 16
Quantity: 12 pcs ()
Prep time:
60 min
Difficulty: intermediate
Ready in: 60 min