Cruffins with Fillings: Flaky Bakery-Style Pastries Recipe

Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky, buttery layers baked in a muffin shape. Perfect for breakfast or an indulgent snack, they combine the best of both worlds with a tender crumb and crispy exterior.

Ingredients

• 2 ¼ tsp active dry yeast
• ¾ cup warm milk
• 2 tbsp sugar
• 3 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter (cold, for laminating)
• 1 egg (for egg wash)
• Optional fillings: jam, chocolate, or cream cheese

Instructions

1. Step 1: Activate the yeast by dissolving it in warm milk with the sugar. Let it sit for 5 to 10 minutes until it becomes foamy.
2. Step 2: In a large bowl, combine the flour and salt. Add the yeast mixture and mix to form a dough. Knead until the dough is smooth and elastic.
3. Step 3: Cover the dough and refrigerate for at least 1 hour to rest.
4. Step 4: Roll out the dough into a rectangle. Place cold butter on one half, fold the dough over, and roll out. Repeat the fold and roll process multiple times to create flaky layers.
5. Step 5: Roll the dough into a large rectangle and cut it into strips. Take each strip and roll it up, then place it into a muffin tin lined with paper liners.
6. Step 6: Brush the tops with beaten egg to create a shiny crust. Let the cruffins rise until puffy, about 30 to 45 minutes.
7. Step 7: Preheat your oven to 375°F (190°C). Bake the cruffins for 20 to 25 minutes or until they are golden brown.
8. Step 8: Allow cruffins to cool slightly before filling them with your choice of jam, chocolate, or cream cheese, if desired.

Tips & Variations

• Use cold butter for laminating to ensure flaky layers and prevent it from melting into the dough.
• Try different fillings like Nutella, lemon curd, or almond paste for variety.
• For a sweeter crust, sprinkle a little sugar on the egg-washed tops before baking.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat gently in a warm oven to restore flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. This can enhance the flavor and make the laminating process easier the next day.

What if I don’t have a muffin tin?

You can shape the cruffins by rolling the strips into spirals and baking them on a parchment-lined baking sheet, though the classic shape comes from using muffin tins.

Cruffins with Fillings: Flaky Bakery-Style Pastries Recipe

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Cruffins are a delightful hybrid pastry combining the flaky, buttery layers of croissants with the convenient muffin shape. This recipe guides you through making a laminated yeasted dough, resulting in golden, puffed cruffins that can be filled with jam, chocolate, or cream cheese for a delicious breakfast or snack.

• Author: Mia
• Prep Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 12 cruffins 1x
• Category: Baking
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

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Dough and Yeast Mixture

• 2 ¼ tsp active dry yeast
• ¾ cup warm milk
• 2 tbsp sugar
• 3 ½ cups all-purpose flour
• 1 tsp salt

Lamination

• 1 cup unsalted butter (cold, for laminating)

Finishing

• 1 egg (for egg wash)
• Optional fillings: jam, chocolate, or cream cheese

Instructions

1. Activate the Yeast: Dissolve the active dry yeast in warm milk along with sugar. Let it sit undisturbed for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture and mix until a dough starts to form. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
3. Chill the Dough: Place the kneaded dough into a bowl, cover it, and refrigerate for at least 1 hour. This resting period helps relax the gluten and makes the dough easier to laminate.
4. Lamination with Butter: Roll out the chilled dough into a rectangle. Place cold unsalted butter slices evenly over two-thirds of the dough. Fold the dough over the butter in thirds and roll it out again to create layers. Repeat this folding and rolling process multiple times to develop flaky layers, ensuring the butter remains cold to prevent melting.
5. Shape the Cruffins: Roll the laminated dough into a large rectangle, then cut it into strips. Take each strip and roll it up, then place it into muffin tins lined with paper liners, giving each the distinctive cruffin shape.
6. Proof and Egg Wash: Brush the tops of the rolled dough with beaten egg to give a shiny finish. Let the dough rise in a warm place until they become puffy and nearly doubled in size, about 45-60 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake the cruffins for 20-25 minutes or until they turn a golden brown color and have a crisp, flaky texture.
8. Cool and Fill: Once baked, remove the cruffins from the oven and let them cool slightly. If desired, fill them with jam, chocolate, or cream cheese by injecting the filling using a piping bag or slicing and spreading the filling inside.

Notes

• Ensure the butter is cold throughout the lamination process to achieve proper flaky layers.
• Do not overproof the dough during the final rise; it should look puffed but not overly soft to retain structure.
• Use paper liners in muffin tins to prevent sticking and maintain shape during baking.
• The baking time and temperature may vary slightly depending on your oven; watch for a golden brown color as an indicator.
• Optional fillings add variety; be careful not to overfill to prevent sogginess.

Keywords: cruffins, croissant muffin, laminated dough, pastry, breakfast pastry, baked dough, flaky layers