Description
Delicious Cruffins are a delightful hybrid pastry combining the flaky, buttery layers of a croissant with the convenient muffin shape. Made with a sweet cinnamon-sugar filling and baked to a golden finish, these treats are perfect for breakfast or a sweet snack.
Ingredients
Scale
Dough Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Finishing
- 1 egg, beaten (for brushing)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt to create the base for your dough.
- Add Yeast: Sprinkle the active dry yeast evenly over the dry mixture to prepare it for activation.
- Warm Milk: Gently warm the milk in a separate bowl until it reaches about 110°F, the ideal temperature for yeast activation.
- Activate Yeast: Pour the warm milk into the dry ingredients and stir until the yeast begins to activate, indicating it’s ready to work its magic.
- Add Wet Ingredients: Incorporate the melted unsalted butter, eggs, and vanilla extract into the mixture to enrich the dough.
- Form Dough: Mix all ingredients together with a wooden spoon or your hands until a soft dough forms.
- Knead Dough: On a lightly floured surface, knead the dough for about 5 to 7 minutes until it becomes smooth and elastic, ensuring good gluten development.
- First Rise: Place the dough into a lightly greased bowl, cover with a clean towel, and allow it to rise for about 1 hour or until it doubles in size.
- Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and ground cinnamon in a small bowl to create the delicious filling.
- Punch Down Dough: After rising, gently punch down the dough to release trapped air bubbles.
- Roll Dough: Roll the dough out on a floured surface into a thin rectangle about 1/4 inch thick.
- Spread Filling: Evenly spread the cinnamon-brown sugar filling over the rolled dough to ensure every bite is flavorful.
- Roll Up Dough: Starting at one end, tightly roll the dough into a log, preserving the layers and filling inside.
- Cut Log: Cut the rolled dough into 12 even pieces for individual cruffins.
- Prepare Muffin Tin: Grease a muffin tin to prevent sticking and place each dough piece into the cups with the spiral side facing up.
- Second Rise: Cover the muffin tin with a towel and allow the dough pieces to rise for another 30 minutes until puffed up.
- Preheat Oven: Set your oven to 350°F to get ready for baking.
- Brush Tops: Brush the tops of each cruffin with beaten egg to achieve a golden, shiny finish.
- Bake: Bake the cruffins for 18 to 22 minutes until they are golden brown and puffy, signaling they are perfectly cooked.
- Cool and Serve: Let the cruffins cool for a few minutes in the tin before removing and serving warm to enjoy their flaky texture and warm cinnamon swirl.
Notes
- Ensure milk is not too hot to avoid killing the yeast; 110°F is ideal.
- Kneading is crucial for developing gluten, which gives the cruffins their structure.
- If you prefer an extra flaky texture, chill the dough between rolling and spreading the filling.
- Use a sharp knife to cut the rolled dough to avoid squishing the layers.
- Brush with beaten egg just before baking for a shiny, golden crust.
- These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in a warm oven or microwave before serving.
