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If you love the idea of flaky bakery pastries with homemade comfort, these cheesy garlic cruffins are exactly what you need. They are the ultimate treat for slow brunches or the perfect sidekick to a bowl of soup, offering rich garlicky flavor and melty cheese in every buttery swirl. This recipe combines soft bread dough, a double cheese filling, and plenty of fresh garlic for irresistible pull-apart layers.
When I first baked these, my kids literally hovered by the oven just for the savory smell. Now, they disappear within minutes whenever I serve them to friends or family.
Ingredients
- All-purpose flour: Gives the dough its chewy structure. Use freshly milled flour if possible for better flavor.
- Granulated sugar: Helps the dough brown and balances savory notes. Organic sugar lends a nice touch.
- Salt: Enhances all the other flavors. Choose sea salt for cleaner taste.
- Instant yeast: Gets the dough rising quickly. Always check the expiry and store in a cool place.
- Warm milk: Makes the crumb tender and soft. Whole milk brings the best richness.
- Unsalted butter: Adds buttery softness. Use high quality butter since it shines in both the dough and filling.
- Warm water: Hydrates the dough. Distilled or filtered water gives a cleaner taste.
- Egg: Adds extra richness and helps the crumb stay soft. Use fresh large eggs for the best results.
- Parmesan cheese: Provides nutty salty flavor. Fresh grated from a wedge is best.
- Mozzarella cheese: Melts beautifully for gooey texture. Whole milk mozzarella offers the most flavor.
- Garlic: Brings signature depth. Mince it fine for even flavor distribution.
- Fresh parsley: Adds brightness and color. Choose vibrant flat leaf parsley for the most fragrant result.
Instructions
- Sauté the Aromatics:
- In a large bowl, mix the all-purpose flour, granulated sugar, salt, and instant yeast really well. This step ensures your dough rises evenly and develops balanced flavor.
- Make the Dough:
- Form a well in the center and carefully pour in the warm milk, melted butter, and warm water. Crack the egg in. Mix slowly with a wooden spoon or clean hands until dough forms.
- Knead for Structure:
- Keep kneading on a lightly floured surface for 8 to 10 minutes. The dough should become smooth and elastic. This step makes the cruffins light not dense so be patient.
- First Rise:
- Cover the bowl tightly with a kitchen towel or plastic wrap. Place somewhere warm and let rise for 1 hour or until doubled in size. This gives you the fluffiest texture.
- Mix the Filling:
- While the dough rises, combine the minced garlic, softened butter, and chopped parsley in a small bowl. Spreadability matters so make sure butter is completely soft.
- Shape the Cruffins:
- Roll the risen dough into a large rectangle about a quarter inch thick. Spread the garlic butter mixture evenly over the surface. Sprinkle Parmesan then mozzarella evenly so each bite is cheesy.
- Form the Rolls:
- Roll the dough tightly into a log from the long edge. This creates more layers. Slice the log into 8 to 10 even pieces with a sharp knife.
- Layer in Muffin Tin:
- Grease the muffin tin with butter or cooking spray. Stack each dough slice upright in a muffin cavity for a tall swirled look. Let rest for 20 minutes for a final gentle rise.
- Bake to Golden:
- Preheat your oven to 375 F. Once ready, bake the cruffins for 20 to 25 minutes. Watch for deep golden tops and bubbling cheese.
- Cool and Serve:
- Let the cruffins cool a few minutes before transferring to a wire rack. Serve warm and garnish with more fresh parsley if you like.
For me the mozzarella stands out because of how gooey and delicious it gets in the oven. My younger sister once snagged the cheesiest center swirl and declared it better than pizza.
Storage Tips
Keep cruffins in an airtight container at room temperature for up to two days. Any longer and it is best to pop them in the freezer. Wrap each in parchment or foil and store in a zip bag then reheat straight from the freezer at 300 F for about 10 minutes so they taste freshly baked.
Ingredient Substitutions
Feel free to swap out the cheeses. Use cheddar, provolone, or even a blend for different flavors. Dried Italian herbs work if you are out of fresh parsley. You can use bread flour in place of all purpose for an extra chewy crumb.
Serving Suggestions
Serve these as a brunch centerpiece with eggs and fruit. These cruffins also make an ideal side for soup, hearty stew, or topped with a dab of extra butter. I sometimes slice them in half and layer with ham for a savory breakfast sandwich.
Cultural and Historical Context
Cruffins originated from the fusion of croissant and muffin, first becoming trendy in pastry shops a few years ago. This homemade take skips laminated dough in favor of a simple bread style approach for easier preparation while still keeping a show stopping result.
Seasonal Adaptations
Use roasted garlic in place of raw for a sweeter mellow flavor in fall or winter. Add a handful of chopped sun dried tomatoes or olives for a Mediterranean twist in summer. Celebrate spring by mixing in some finely chopped chives or dill for a hint of green.
Success Stories
My best friend calls these a family tradition now because I make them for every long weekend breakfast. Even my pickiest eaters ask for seconds and the kitchen always smells incredible whenever they bake.
Freezer Meal Conversion
Make a double batch and freeze half after baking directly in muffin tins. Just let cool, pop out, and freeze wrapped tightly. Thaw and warm as needed for homemade bakery style breakfast any day.
However you serve these, expect them to vanish fast! Their cheesy centers and golden layers will win over everyone at the table.
Recipe FAQs
- → What makes a cruffin fluffy and soft?
Proper kneading and rising allow the dough's gluten to develop, giving the cruffin a soft, airy texture.
- → Can I use other cheeses instead of mozzarella and Parmesan?
Yes, try Asiago, Gouda, or cheddar for a different melted flavor and texture in your cruffin layers.
- → How can I ensure even garlic flavor throughout?
Mix minced garlic well with the butter, then spread this mixture evenly over the dough before rolling.
- → Is it possible to make the dough ahead of time?
Yes, after the initial rise, the dough may be refrigerated overnight for added convenience and flavor.
- → What's the best way to serve these cruffins?
Serve them warm, garnished with extra parsley for an inviting presentation and fresh flavor boost.