Title: Homemade Cruffins
Made entirely from scratch, homemade cruffins are a delightful combination of croissant and muffin. With their buttery, flaky layers and cinnamon-sugar filling, these golden treats are perfect for enjoying with a morning cup of coffee or tea, as a snack, or even as dessert. While there is an easier version using store-bought dough, this recipe uses homemade croissant dough that is worth the effort.
- 2 and ¼ teaspoons active dry yeast
- ¼ cup warm water (about 110°F)
- 2 and ¼ cups all-purpose flour, plus extra for lamination
- ¼ cup unsalted butter, softened
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
1. In a small bowl, dissolve the yeast in warm water and let it sit until frothy, about 5 minutes.
2. In a separate large bowl, combine the flour, softened butter, salt, and yeast mixture. Stir until a shaggy dough forms.
3. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
4. Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
5. Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
6. Roll the dough into a rectangle, roughly 12x18 inches in size.
7. Sprinkle some extra flour on top of the rolled-out dough, then distribute the cold cubed butter evenly over the surface.
8. Fold one-third of the dough over the butter, then fold the remaining one-third on top, creating three layers.
9. Rotate the dough 90 degrees and repeat the process of rolling, sprinkling flour, and folding. This creates more layers.
10. Wrap the dough tightly in plastic wrap and refrigerate for at least 3-4 hours, or overnight.
11. Preheat the oven to 425°F (220°C) and lightly grease a muffin tin.
12. In a small bowl, combine the granulated sugar and ground cinnamon to make the cinnamon-sugar mixture.
13. Remove the chilled dough from the refrigerator and roll it into a large rectangle, about 12x18 inches.
14. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough.
15. Starting from the longer side, tightly roll the dough into a log.
16. Use a sharp knife to cut the log into 12 equal-sized pieces.
17. Place each piece, cut side up, into the greased muffin tin.
18. Bake the cruffins for 15-20 minutes, or until they turn golden brown.
19. Once baked, remove the cruffins from the oven and immediately roll them in the remaining cinnamon-sugar mixture for an extra layer of sweetness.
20. Let the cruffins cool slightly before transferring them to a wire rack to cool completely.
21. Enjoy the homemade cruffins with a cup of coffee or tea! They can be stored in an airtight container at room temperature for up to 3 days, or frozen in a freezer-safe container for up to 1-2 months.
Note: This recipe is adapted from The Cheaters Croissant Dough recipe by Sarah Kieffer from Epicurious. The lamination process ensures the flaky, buttery layers characteristic of croissants and cruffins.