Description
A delightful fusion of croissant and muffin, the cruffin features flaky layers and a soft center, perfect for a memorable breakfast with friends.
Ingredients
Scale
- 1 ½ cups unsalted butter (for butter block) (350g)
- 1 ½ cups room temperature milk (360ml)
- 2 ¼ teaspoons instant yeast (10g)
- 4 ½ cups all-purpose unbleached flour (560g)
- ¼ cup sugar (50g)
- 2 tablespoons unsalted butter (25g)
- 1 tablespoon sea salt (14g)
- 2 cups sugar (for dusting)
Instructions
- Prepare your butter block as described above. Keep it in the fridge while the dough rests.
- Knead the dough until it is smooth and elastic.
- Roll out the dough on a lightly floured surface and incorporate the butter block by folding it in.
- Fold the dough into a rectangular shape, then roll it out to the desired form.
- Cut the dough into portions and shape them into cruffins.
- Place in muffin molds and let them rise until puffed up.
- Prepare an egg wash using 2 tablespoons of melted butter, then brush it over the cruffins.
- Bake at 375°F until golden brown, about 20-25 minutes.
Notes
Ensure that the ingredients are at room temperature for better incorporation. If the dough gets too warm during work, refrigerate briefly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cruffin
- Calories: 450
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: breakfast, cruffin, pastry, croissant, muffin