Cruffins: the incredible hybrid pastry that will blow your mind

If you've never heard of cruffins, you're not alone. This phenomenal hybrid pastry was first created by Kate Reid of Lune Croissanterie in Melbourne and made popular by Mr. Holmes Bakehouse in San Francisco. Part croissant, part muffin, cruffins will take your breakfast to the next level.

Cruffins are flaky on the inside, crispy on the outside, with a wonderful buttery flavor. There are many variations of the cruffin featuring various toppings and fillings, so once you master the basics, you can add your favorite flavors to your homemade cruffins. These delicious cruffins will be a massive hit in your home!

What are Cruffins?

Cruffins are a mashup of croissants and muffins. They have a light, flaky texture like croissants but are baked in a muffin tin.

They can be filled or unfilled, are usually rolled in sugar, and are best served warm with a cup of coffee or tea. The perfect way to start your day!

How to Make Cruffins

There are several steps to making cruffins at home. Here's how to get started. Whisk flour, sugar, and salt into the bowl of the stand mixer. Mix the yeast and warm milk in a separate bowl. Leave it for several minutes or until it becomes frothy. Beat the milk into the mixer, then knead the dough until the dough becomes smooth. Transfer the dough to a clean bowl and cover with a damp kitchen towel. Let it rise in a warm place for an hour, then put it in the fridge overnight.

To make the butter block, flour a piece of parchment paper. Put the butter on the floured parchment. Sprinkle more flour over the butter, then cover it with a second sheet of parchment paper. Roll out the butter to form an 8×8 inch square. Refrigerate.

Next up is an essential step for achieving that perfectly flaky, layered pastry effect that you see in croissants: lamination. Laminating the dough creates layers of butter and dough through repeated folding and rolling out. To laminate the dough, roll out the dough on a floured workspace. Place the butter in the center of the square of dough so it forms a diamond over the square. Roll the dough out in one direction (i.e. don't roll back and forth over it) until it reaches about 18×10 inches in size. Fold the top third of the dough towards the center, then fold the bottom third up towards the center. Wrap it in cling film and refrigerate for 30 minutes. Repeat the entire process three times.

Cut the dough into rectangles and roll them up. Slice off the edges to form long strips and roll them up into a muffin shape. Once you cut and shape the cruffins, bake them for several minutes at 425F, then lower the heat to 375F and bake them for another 20. Let them cool slightly, roll them in sugar, and enjoy!

Tips for Successful Cruffins

Don't overwork the dough. If you do, your cruffins will be dense, and the butter will melt, making the pastry less flaky.

Make sure to tuck the ends of the dough beneath the cruffins before arranging them in the tin. If not, the end might become loose, and the cruffin won't hold its shape.

Cruffin Flavors to Try

Roll your cruffins in pumpkin spice sugar, vanilla sugar, chai spice sugar, or orange zest sugar. Fillings-wise, the options are endless. Nutella, custard, whipped cream, jam, dulce de leche, or homemade lemon curd all make wonderful fillings.

To add a filling, make a small opening in the top of the cruffin with a knife. Add the filling into the center of the cruffin using a piping bag. That's it!

How to Store Cruffins

While cruffins taste best the day they're made, you can place them in an airtight container and store them at room temperature for up to 3 days.

Instructions

For the dough

Fit a stand mixer with a dough hook. Pour flour, sugar, and salt into the bowl of the stand mixer. Whisk to combine.

In a separate bowl, mix yeast and warm milk. Leave it for 5 to 10 minutes, or until frothy. Set the mixer to slow and pour the milk into the flour mixture. Once incorporated, set the mixer to medium and let it knead the dough for another 5 minutes, or until the dough is smooth and comes away from the sides of the bowl.

Transfer the dough to a clean bowl and cover with a damp kitchen towel. Leave it in a warm place for 1 hour. After the dough has risen, put it in the fridge overnight.

For the butter block

Place a piece of parchment paper on your work surface. Flour it well. Put the butter on the floured parchment. Sprinkle more flour over the butter then cover it with a second sheet of parchment paper. Using a rolling pin, roll out the butter to form an 8×8 inch square. Refrigerate.

To laminate the dough

Lightly flour a work surface. Roll out the dough to form a 10×10 inch square. Place the butter in the center of the dough at an angle so it forms a diamond over the square. Roll the dough out in one direction until it reaches about 18×10 inches in size. Fold the top third of the dough towards the center, then fold the bottom third up towards the center. Wrap it in cling film and refrigerate for 30 minutes. Repeat the entire process 3 times.

Making the cruffins

Cut the dough in half. Roll the halves into rectangles, making sure to keep the edges straight. Cut the edges off to form 1 inch strips. Roll the strips into a spiral. Secure the end of the strip under the cruffin, the place in a muffin tin. Put the muffin pan in a large plastic bag and leave it to rise for 1 ½ to 2 hours.

Heat your oven to 425F. Bake the cruffins for 5 to 8 minutes, then reduce the heat to 375F. Bake them for 20 to 22 minutes more, or until golden brown. Remove from the oven and let them cool slightly. Roll the cruffins in sugar while they're still warm.

Notes

Use salted butter to make your cruffins.