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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/cruffins-with-fillings-flaky-bakery-style-pastries-recipe/