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These cruffins offer the buttery flakes of a croissant with the cozy shape of a muffin, making every bite a perfect mix of tenderness and crisp edges. Whether you want an impressive brunch centerpiece or an easy treat for coffee time, you will love this option for sweet and savory versions.
Whenever I want something special but fuss-free, cruffins are my go-to pastry. I once made these for a family breakfast and everyone was amazed by how bakery-worthy they looked.
Ingredients
- All-purpose flour: gives sturdy yet tender structure. Look for unbleached for best texture
- Granulated sugar: gently sweetens and helps the dough brown
- Fine salt: enhances all the flavors and balances the butteriness
- Active dry yeast: brings the dough to rise and ensures light layers. Always check for freshness before using
- Warm milk: keeps the dough soft and helps activate the yeast
- Unsalted butter: both melted and softened is essential for rich flavor and flaky layers. Choose European-style for the flakiest result
- Egg: binds the dough and aids in the golden finish
- Cinnamon sugar or jam: provides bursts of sweetness in each bite for the filling
- Grated cheese: makes a delicious savory twist if desired. Try aged cheddar for a punchy flavor
- Powdered sugar or melted chocolate: elevates the sweet versions with a finishing flourish
- Flaky salt: is perfect for those who love a little savory note on a buttery cruffin
Step-by-Step Instructions
- Make the Dough:
- Begin by combining flour sugar salt and yeast in a large bowl. Mix in the warm milk melted butter and egg until a ragged dough forms. Knead by hand on a floured counter for eight to ten minutes or let your stand mixer do the work in five to six minutes. When your dough is smooth and elastic tuck it in a greased bowl cover and let rise in a warm draft-free place for one to one and a half hours until doubled in size
- Roll and Layer:
- Once risen gently punch down the dough then divide evenly into six pieces. Take each piece and roll it into a very thin rectangle using a rolling pin. Spread with softened butter from edge to edge. If you want extra flavor sprinkle with cinnamon sugar or add a swipe of jam at this stage. Roll tightly into a log then split the log lengthwise to reveal the layers creating two strips
- Shape the Cruffins:
- Take each strip and loosely coil it up with the cut sides out so the interior layers show. Drop the coils into greased muffin tin wells. Once all are shaped cover lightly and let rise for about thirty minutes until slightly puffy
- Bake:
- Preheat your oven to three seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Place the muffin tin in the center rack and bake for twenty to twenty five minutes until the cruffins are deeply golden and crisp at the edges
- Cool and Decorate:
- Leave the cruffins in the tin for ten minutes to set up then transfer to a wire rack. Dust with powdered sugar drizzle melted chocolate or sprinkle with flaky salt based on your filling for that irresistible finishing touch
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My favorite part is layering in cinnamon sugar before rolling because the swirls turn to caramel inside the bake. The first time my little one helped roll the dough we laughed over the buttery mess and it is now our weekend baking ritual.
Storage tips
Keep your cruffins in an airtight container at room temperature for up to two days and they will retain that bakery joy. For longer storage wrap them in plastic and freeze for up to a month. To refresh simply pop into a hot oven for a few minutes until they are warm and crisp again
Ingredient substitutions
You can swap in bread flour for a slightly chewier result or use plant-based milk and vegan butter for a dairy-free treat. For filling the possibilities are endless—try lemon zest in the dough or brush on pesto and grated cheese for a savory snack
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Serving suggestions
A sweet cruffin dusted with powdered sugar is made for morning coffee or an afternoon pick-me-up. If you go with cheese or savory fillings these are wonderful next to soup or as a picnic treat. Stack on a brunch board and watch everyone swoon
Cultural and historical context
Cruffins began as a bakery invention in Melbourne Australia gaining global fame as a fusion of classic French technique and modern muffin convenience. Bakers fell for the flaky layers and creative fillings. Now home cooks love them for their playful shapes and endless custom options
Frequently Asked Questions
- → What are cruffins made from?
Cruffins are crafted from a yeasted dough enriched with flour, butter, milk, sugar, and egg, then layered with even more butter for flakiness.
- → How do you achieve flaky layers?
The dough is rolled out thin, spread with butter, and tightly rolled before being shaped, which creates multiple airy, flaky layers when baked.
- → Can I use different fillings?
Yes, you can add cinnamon sugar, jams, chocolate, or cheese for sweet or savory variations, making cruffins adaptable to your tastes.
- → What's the best way to reheat cruffins?
To restore freshness, warm cruffins in a preheated oven for several minutes. This revives their crisp exterior and tender interior.
- → Can you make the dough ahead of time?
Prepare the dough in advance and refrigerate overnight. Let it reach room temperature before shaping and baking for best results.
- → How should cruffins be stored?
Keep cruffins in an airtight container at room temperature for up to two days, or freeze them for longer storage.