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Delicious Cruffins: The Best Flaky Croissant-Muffin Recipe

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Experience the perfect blend of flaky croissant and convenient muffin with these Delicious Cruffins! This recipe delivers buttery richness and a satisfying shattering crust in every bite.

Ingredients

Scale
  • 400g strong bread flour
  • 50g granulated sugar
  • 7g instant dry yeast
  • 5g fine sea salt
  • 200ml whole milk (lukewarm, around 95-105°F / 35-40°C)
  • 1 large egg
  • 25g melted unsalted butter
  • 200g cold unsalted butter (high-fat content)

Instructions

  1. In a large bowl, whisk together 400g strong bread flour, 50g granulated sugar, 7g instant dry yeast, and 5g fine sea salt.
  2. In a separate bowl or measuring jug, combine 200ml whole milk (lukewarm, around 95-105°F / 35-40°C) with 1 large egg and 25g melted unsalted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spatula until a shaggy dough forms, then turn it out onto a lightly floured surface.
  4. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate overnight (at least 8 hours, up to 18 hours).
  6. The next day, take 200g cold unsalted butter and place it between two sheets of parchment paper.
  7. Using a rolling pin, pound and roll the butter into an approximately 6×8-inch (15x20cm) rectangle. Place this butter block back in the refrigerator.
  8. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out into a rectangle approximately 12×16 inches (30x40cm).
  9. Place the cold butter block squarely in the center of the dough, ensuring it covers exactly two-thirds of the dough's width.
  10. Fold the uncovered third of the dough over the butter block, then fold the remaining third of the dough (with the butter) over that.
  11. Rotate the dough 90 degrees so the open seam is to your right. Gently press the edges to seal.
  12. Roll the dough out again to approximately 8×24 inches (20x60cm).
  13. Perform another tri-fold: fold one-third of the dough over the center, then the remaining third over that.
  14. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
  15. After 30 minutes, remove the dough from the fridge. Place it on your lightly floured surface with the seam to your right again.
  16. Roll the dough out again to approximately 8×24 inches (20x60cm).
  17. Perform another tri-fold, just as before.
  18. Wrap the dough tightly in plastic wrap and refrigerate for another 30-45 minutes.
  19. Repeat the process for a third turn: remove the dough, orient it with the seam to your right, roll it out to 8×24 inches (20x60cm), and perform a final tri-fold.
  20. Wrap the dough and refrigerate for at least 1-2 hours, or up to 4 hours.
  21. After the final chill, remove the dough. On a lightly floured surface, roll the dough out into a large, very thin rectangle, approximately 16×20 inches (40x50cm) and about 1/8 inch (3mm) thick.
  22. Once the dough is rolled out, trim the edges to create a neat rectangle.
  23. Using a sharp knife or pizza cutter, cut the dough lengthwise into strips about 1 inch (2.5cm) wide.
  24. Take one strip, hold it at both ends, and gently twist it into a spiral.
  25. Then, coil the twisted strip into a tight snail-like shape, tucking the end underneath.
  26. Carefully place each coiled cruffin into a well-greased standard muffin tin.
  27. Cover the muffin tins loosely with plastic wrap or a clean kitchen towel.
  28. Let the cruffins proof in a warm, draft-free place for 1.5 to 2.5 hours, or until they have nearly doubled in size.
  29. Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing.
  30. Bake the cruffins for 20-25 minutes, or until they are deeply golden brown and puffed up.
  31. Once baked, remove the cruffins from the oven. Let them cool in the muffin tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
  32. While still warm, toss them in granulated sugar or cinnamon sugar for a classic finish.

Nutrition

Keywords: Keep everything cold to maintain distinct layers. Don't rush the chilling times; they are vital for the dough's structure. Use a sharp knife for clean cuts when shaping the cruffins.

Find it online: https://mamablueberry.com/delicious-cruffins-the-best-flaky-croissant-muffin-recipe/