Cruffins

This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Roll them in sugar, or fill and flavor them to your heart’s content!

How do you feel about food hybrids? You know, the ones where brownies and cookies get together to make brookies, or cookie dough gets scooped onto an ice cream cone to be eaten by the spoonful?

Well, I hope you like those kinds of things, because that’s what we’re making today. But these are one of the best hybrids out there. You see, when a croissant and a muffin love each other very much… ew. Never mind. That got weird fast. But essentially, these are a croissant/muffin crossover, and they are SO DANG GOOD.

Cruffin Recipe

They were first made popular by Mr. Holmes Bakehouse , a bakery in San Francisco. Their version features a gigantic cruffin with a variety of fillings and toppings, and they’re currently on my travel eating bucket list. Don’t tell me you don’t have one of those too? I’m pretty sure this video will make you start one, with SF at the top of the list.

These ones are a bit more simple, but you could absolutely add fillings, toppings, or different flavored sugars to the outside! It’s basically a palette to start with and go flavor crazy. Though I’m here to tell you, plain sugar ain’t too shabby either.

Tips for Successful Cronuts

  • Have you seen my post on how to make croissants? you should definitely go check it out, because it’s the basis for this recipe. It’s chock full of tips on how to successfully make croissant dough, so it allll applies to this cruffin recipe.
  • Play with your dough! I personally liked the look of a spiral with the end wrapping over and under the roll. It came out looking something like a rose. However, if you want to do a plain spiral (or be even more creative than that, go for it! Just make sure to…
  • Tuck the end of your dough securely underneath the cruffin dough before placing it in the pan. If it’s not secure, it could pop out and poke around in unsightly ways while it’s rising and baking.
  • Remember to not work the dough too much though! It’s all about balancing things with laminated dough. Warm hands will melt the butter, and you won’t get the same layered, flaky finished product if that happens.
  • Get them in the sugar as soon after baking as possible. The warmer the cruffin, the better the sugar will melt and stick to it. But please don’t burn yourself!
How to Make Cruffins
How to Make Cruffins
How to Make Cruffins

Flavoring Cruffins

  • These are coated in just plain old white sugar. But! You could flavor that sugar by rubbing in vanilla bean (scrape a pod to extract the little black seeds), citrus, or spices like cinnamon or chai. Just rub you flavoring into the sugar until it is very fragrant and well distributed.
  • Fillings are also a great option! Insert a sharp knife in the top, going down just a few inches, and move it around in a small circle. Place your filling (jellies, custards, or creams are all great options) in a piping bag, trim off the end, then insert it into the cut in the cronut and squeeze until filled.
Cruffin Recipe
How to Make Cruffins
Cruffins
Cruffin Recipe
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Cruffin Recipe

Cruffins


  • Author: Rebecca Neidhart
  • Prep Time: 1 hour + 15-18 hours rest + 2 hours rise
  • Cook Time: 25-30 minutes
  • Total Time: 21.5 hours
  • Yield: 16 cruffins 1x

Description

This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Roll them in sugar, or fill and flavor them to your heart’s content!


Scale

Ingredients


Instructions

Follow the directions for making and laminating basic croissant dough. Instead of shaping like a traditional croissant, roll each half of the dough into rectangles a bit larger than 8″x15″, keeping the edges as straight as possible. Trim off any uneven edges, then cut the into 1″ strips lengthwise so that you have 8 1″ wide strips that are 15″ long. 

Roll each strip into a spiral, wrapping the end over the top and then securing it underneath (see pictures above). Place each roll into a muffin tin, then place it in a clean plastic bag to rise, tucking the ends of the bag under to protect the dough from drafts. Allow them to rise for 1 1/2 – 2 hours, or until the dough is soft and puffy.

Bake at 425F for about 5-8 minutes, then turn it down to 375F and continue to bake for another 20-22 minutes, or until the edges are a deep golden brown. Remove them from the oven, and allow them to cool so that you can handle them without burning your fingers. Roll the warm cruffins in white sugar, then fill or top if desired. These are best the day they’re baked


  • Category: Breads and Pastries
  • Method: Baking, laminating
  • Cuisine: French, American

Keywords: Cruffin Recipe, how to make cruffins,

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