Description
Cruffins are a delightful hybrid between croissants and muffins, offering flaky, buttery layers with a spiral twist. This recipe guides you through making tender, golden-brown cruffins perfect for breakfast or a sweet snack, finished with a light dusting of powdered sugar and a sprinkle of granulated sugar for added sweetness and crunch.
Ingredients
Scale
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/4 cup unsalted butter, softened
- 1 large egg
For Assembly
- 1/2 cup unsalted butter, softened (for spreading)
- Granulated sugar (for sprinkling)
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Add the warm water, softened butter, and egg. Knead the mixture for about 10 minutes until a smooth, elastic dough forms. Cover the bowl and allow the dough to rise for 1 hour, or until it has doubled in size.
- Shape the Dough: Once risen, punch down the dough to release air. Divide it into two equal portions and roll each out into a large rectangle. Spread softened butter evenly over each rectangle. Roll each one tightly like a jelly roll, then slice into 1-inch wide pieces.
- Form the Cruffins: Flatten each 1-inch dough piece slightly and twist it into a spiral shape. Arrange the spirals in a greased muffin tin. Cover and let them rise again for 30 minutes to achieve a light, airy texture.
- Bake: Preheat your oven to 400°F (200°C). Bake the cruffins for 15-20 minutes until they turn a beautiful golden brown and the layers puff up nicely.
- Finishing Touches: Remove the cruffins from the oven and immediately brush them with melted butter. Sprinkle with granulated sugar to add a subtle crunch, and finally dust them lightly with powdered sugar for a delicate sweetness and attractive presentation.
Notes
- Make sure your water is warm but not hot to activate the yeast properly (around 100-110°F or 37-43°C).
- For best texture, use unsalted butter softened at room temperature.
- You can refrigerate the rolled dough slices before baking if you want to prepare them ahead of time.
- Use a sharp knife to slice the rolled dough to keep the layers intact.
- Serve the cruffins warm for the best flaky and tender texture.
