Description
A delightful hybrid pastry that combines the flakiness of a croissant and the fluffiness of a muffin, perfect for breakfast or brunch.
Ingredients
Scale
- 300g (2 ½ cups) strong bread flour, plus extra for dusting
- 30g (2 tbsp) granulated sugar
- 5g (1 ½ tsp) instant dry yeast
- 5g (1 tsp) fine sea salt
- 150ml (⅔ cup) whole milk, lukewarm (100-110°F / 38-43°C)
- 1 large egg, at room temperature
- 40g (3 tbsp) unsalted butter, softened
- 180g (¾ cup + 2 tbsp) unsalted butter, very cold
- 50g (¼ cup) granulated sugar (for filling)
- 2 tsp ground cinnamon (for filling)
- Icing sugar (confectioners’ sugar) for dusting
Instructions
- Activate the yeast by mixing lukewarm milk, 1 tsp sugar, and yeast in a small bowl. Let it foam for 5-10 minutes.
- In a stand mixer or a large bowl, combine the flour, remaining sugar, and salt. Add the activated yeast mixture and egg, mixing until shaggy.
- Gradually incorporate softened butter into the dough. Knead for 8-10 minutes with a mixer or 12-15 minutes by hand until smooth and elastic.
- Shape the dough into a ball, grease a bowl, and let it rise covered in a warm spot for 1 to 1 ½ hours, until doubled in size.
- After the first rise, punch down the dough, reshape it into a rectangle (6’x8′), wrap it, and refrigerate for at least 2 hours or overnight.
- Prepare a butter block by rolling cold unsalted butter between parchment paper into a rectangle (6’x8′) and chill for 30 minutes.
- Roll out the dough into a rectangle (12’x16′), position the chilled butter block in the center, and fold the dough over like a letter.
- Rotate 90 degrees and roll the dough into an 8’x24′ rectangle. Fold into thirds and chill for 30-45 minutes. Repeat rolling and folding process two more times.
- After the final fold, roll out into a larger rectangle (12’x24′). Combine sugar and cinnamon in a bowl and optionally brush dough with melted butter.
- Roll tightly from one long edge, trim ends, slice lengthwise to create two long halves. Twist and coil each piece into a spiral, placing in a greased muffin tin.
- Let shapes rise in a warm place for up to 1 ½ hours, then bake at 400°F (200°C) for 5 minutes. Lower to 375°F (190°C) and bake for another 20-25 minutes until golden brown.
- Remove from the tin, cool slightly, and dust with icing sugar before serving.
Notes
Serve warm with fruit or crème fraîche, and enjoy with coffee or tea. Store in an airtight container at room temperature for up to two days.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 cruffin
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cruffins, croissant muffin hybrid, breakfast pastry, flaky pastry, brunch