Description
A cruffin is a hybrid pastry that combines elements of a croissant and a muffin, featuring flaky layers and a soft, moist interior.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup unsalted butter, cold, for laminating
- 1/2 cup filling of choice (e.g., pastry cream, chocolate ganache)
Instructions
- In a mixing bowl, combine flour, sugar, salt, and instant yeast.
- In another bowl, whisk warm milk, melted butter, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Wrap the dough and refrigerate for 30 minutes.
- Roll out the cold butter between two sheets of parchment paper into a rectangle.
- Roll the dough into a larger rectangle and place the cold butter slab in the center.
- Fold the dough over the butter, sealing the edges.
- Roll out and fold the dough into thirds, repeating this process three times to create multiple layers.
- Chill the dough for 1 hour after each fold.
- Preheat the oven to 375°F (190°C).
- Roll the final dough into a rectangle, spread your filling, and roll tightly into a log.
- Cut the log into equal pieces and place them in a greased muffin tin.
- Bake for 18-20 minutes or until golden brown.
Notes
- Experiment with different fillings such as fruit preserves or nut pastes.
- For an added touch, glaze with a simple sugar syrup after baking.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cruffins, pastry, baking, croissant, muffin