Print

Homemade Cruffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

Homemade Cruffins are a delightful hybrid of croissants and muffins, featuring flaky laminated dough rolled into a cinnamon-sugar spiral, baked in a muffin tin for an irresistible, buttery, and soft pastry. This recipe guides you through the process of making the dough, lamination with butter, shaping, filling, and baking to create a bakery-quality treat perfect for breakfast or dessert.

Ingredients

Dough

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 3 Tablespoons (38g) granulated sugar
  • 3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 pieces
  • 3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed
  • 1 and 1/4 teaspoons salt

Lamination

  • 1 cup (16 Tbsp; 226g) salted butter, slightly softened (ideally European-style butter)
  • 1 Tablespoon all-purpose flour

Filling & Coating

  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon ground cinnamon
  • Optional fillings: 6 Tablespoons Nutella, jam, lemon curd, or pastry cream

Instructions

  1. Prepare the dough: Whisk the warm milk, yeast, and sugar in a stand mixer bowl fitted with a dough hook. Let the mixture sit for about 5 minutes until foamy. Add butter, 2 cups flour, and salt, beat on medium speed 2 minutes, then add remaining 1 cup flour and mix on low speed until a soft dough forms.
  2. Knead the dough: Beat dough in the mixer or knead by hand on a lightly floured surface for 5 minutes until elastic and smooth. Ensure dough passes the windowpane test, indicating proper gluten development.
  3. 1st rise: Lightly grease a large bowl, place dough inside turning to coat, cover tightly and let rise in warm place for about 2 hours or until nearly doubled in size.
  4. Flatten dough and chill: Gently punch down dough and place on a floured silicone baking mat or parchment paper-lined baking sheet. Flatten into a 10×14-inch rectangle, cover, and refrigerate for 20 minutes.
  5. Prepare lamination butter: Beat softened salted butter and 1 tablespoon flour together until smooth and combined. Keep at a pliable temperature around 60–64°F (15–18°C).
  6. 1st lamination: Spread the butter mixture over the center third of the dough, fold each side over it like a business letter to enclose butter. Rotate dough, roll out lightly floured dough to 9×12 inches, fold edges over again, cover, and refrigerate 20 minutes.
  7. 2nd lamination: Repeat rolling the dough out to 9×12 inches, folding like a business letter twice, cover, and refrigerate 20 minutes.
  8. 3rd lamination: Repeat the rolling and folding process once more, cover, and refrigerate 20 minutes.
  9. Shape and fill: Grease a 12-cup muffin pan. Mix sugar and cinnamon in a bowl. Remove dough, cut into 3 equal pieces. Roll each piece into an 8×12-inch rectangle, sprinkle with cinnamon sugar, cut into twelve 1-inch strips. Layer 3 strips at a time, roll into a spiral, tuck ends underneath, and place in muffin cups. Repeat for all pieces to get 12 cruffins.
  10. Final rise: Cover shaped cruffins lightly and let them rise for 1 hour until puffy.
  11. Bake: Preheat oven to 350°F (177°C). Bake cruffins for 25–28 minutes until internal temperature reaches 200°F (93°C). Let cool slightly in pan on a cooling rack.
  12. Coat and fill: Roll warm cruffins in remaining cinnamon sugar. Optionally fill by inserting a piping bag tip 3/4 down and squeeze in desired filling.
  13. Storage: Cover and store leftover cruffins at room temperature up to 3 days.

Notes

  • Overnight Dough: After shaping, cover tightly and refrigerate for up to 12 hours. Remove at least 2 hours before baking to rise at room temperature for 1 hour. Alternatively, refrigerate dough after 1st rise and then allow additional 2 hours rise before proceeding.
  • Freezing: Freeze fully baked and coated cruffins individually wrapped up to 3 months. Thaw at room temperature. Avoid freezing dough before lamination or shaped unbaked cruffins.
  • Butter: European-style salted butter (like Kerrygold) is recommended for lamination due to higher fat content and better pliability.
  • Tools: Stand mixer with dough hook preferred, silicone baking mat recommended for easier rolling and handling, 12-cup muffin pan for shaping cruffins, instant-read thermometer for checking doneness.
  • Egg Wash: Optional for golden finish after final rise. Mix 1 egg with 1 tablespoon milk and brush before baking.
  • Popover Pan Option: For taller cruffins, cut 2-inch strips and swirl two strips together, bake time similar or slightly longer.

Find it online: https://marthatasty.com/homemade-cruffins-recipe/