Buttery Flaky Homemade Cruffins (Print Version)
# Ingredients:
→ Dough Base
01 -
3 cups (375g) all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon salt
04 -
2¼ teaspoons (1 packet) active dry yeast
05 -
¾ cup (180ml) warm milk
06 -
¼ cup (60ml) unsalted butter, melted
07 -
1 fresh egg
→ Butter Layer
08 -
½ cup (115g) unsalted butter, softened to room temperature
→ Suggested Toppings
09 -
A dusting of powdered sugar
10 -
Melted chocolate for drizzling
11 -
Flaky sea salt (for savory versions)
# Instructions:
01 -
Start by whisking your flour, sugar, salt, and yeast together in a large bowl. Pour in the warm milk, melted butter, and egg, then mix everything until you've got a shaggy dough forming. Now comes the fun part - knead this mixture for about 8-10 minutes until it becomes smooth and springy. If you've got a stand mixer, let it do the work with a dough hook for 5-6 minutes.
02 -
Pop your dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rest in a cozy warm spot for about 1-1½ hours. You'll know it's ready when it's doubled in size and feels puffy to the touch.
03 -
Gently punch down the dough and divide it into 6 equal pieces. Roll each piece super thin - we're talking as thin as you can go without tearing. Spread each with a thin layer of that softened butter. This is where the magic happens!
04 -
Roll each buttered rectangle into a tight log, then slice it lengthwise to expose those beautiful layers. Coil each strip into a spiral, keeping the cut sides facing up to show off the layers. Nestle each one into a greased muffin tin.
05 -
Let your shaped cruffins rise again for 30 minutes while your oven heats to 375°F (190°C). Bake them for 20-25 minutes until they're golden brown and flaky. Your kitchen will smell amazing!
# Notes:
01 -
These cruffins combine the flakiness of croissants with the shape of muffins for a unique breakfast treat
02 -
The dough can be made the night before and refrigerated - just bring to room temperature before shaping
03 -
They stay fresh for 2 days in an airtight container, or freeze beautifully for up to a month