Cruffin: the recipe for muffin-shaped croissants | June 14, 2025
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Introduction

The cruffin is an innovative dessert that combines the delicacy of croissants with the practicality of muffins. This delicacy, originating from trendy pastry shops, has won the hearts of pastry lovers thanks to its unique shape and mouth-watering filling. Making cruffins at home is a fun and creative way to delight friends and family. In this guide, we will explore the history of the cruffin, the ingredients needed, the detailed preparation process, and different variations to make this dessert even more special.

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1. History of the Cruffin

1.1 Origins

The cruffin was born in San Francisco pastry shops in 2013, thanks to the creativity of a pastry chef who decided to combine two iconic desserts: the croissant and the muffin. This dessert quickly gained popularity, becoming a symbol of modern pastry.

1.2 Evolution of the Plate

After its debut, the cruffin has been reinterpreted in many ways, with different fillings and dough variations. Today, you can find cruffins with sweet and savory fillings, making them suitable for any time of the day.

2. Ingredients for Cruffins

To make about 12 cruffins, you’ll need the following ingredients:

2.1 Ingredients for the Dough

  • 500 g of 00 flour
  • 60 g of sugar
  • 10 g of salt
  • 10 g of fresh brewer’s yeast (or 3 g of dry yeast)
  • 250 ml milk (at room temperature)
  • 2 eggs
  • 100 g butter (melted and cooled)

2.2 Ingredients for the Puff Butter

  • 250 g butter (at room temperature, for the sheeting)

2.3 Ingredients for the Filling (Optional)

  • Custard
  • Nutella
  • Marmalade
  • Dried fruit (such as walnuts or almonds)

2.4 Tools Needed

  • Large bowl
  • Frustrates the spatola
  • Rolling pin
  • Muffin tin
  • Cling film
  • Parchment paper

3. Preparation of the Cruffins

3.1 Gathering the Necessary Tools

Make sure you have:

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  • Large bowl
  • Rolling pin
  • Muffin tin

3.2 Prepare the dough

  1. Activate the Yeast: In a bowl, dissolve the yeast in warm milk and add a teaspoon of sugar. Let it sit for about 10 minutes until a foam forms on the surface.
    • Importance of Activating Yeast: This step is crucial to ensure that the yeast is working properly.
  2. Mix the Dry Ingredients: In another bowl, combine the flour, sugar, and salt. Mix well.
  3. Add the Liquid Ingredients: Make a well in the center of the flour and add the eggs and baking powder. Start mixing with a spatula until you get a coarse dough.
  4. Add the Butter: Add the melted butter and continue mixing until the dough is smooth and homogeneous.
    • Tip: If the dough is sticky, you can add a little flour, but don’t overdo it.

3.3 Kneading and Kneading the Dough

  1. Kneading: Transfer the dough to a lightly floured work surface and knead for about 10 minutes, until springy and smooth.
    • Kneading technique: Knead the dough with the palm of your hand, folding it on itself and turning it.
  2. Let it rest: Form a ball with the dough and place it in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for about 1-2 hours, or until doubled in size.
    • Tip: You can put the dough in the oven off with the light on to create a warm environment.

3.4 Preparing the Flaky Butter

  1. Prepare the Butter: Take the butter at room temperature and roll it out between two sheets of parchment paper until you get a rectangle of about 20×25 cm. Put the butter in the refrigerator for at least 30 minutes.
    • Importance of Cold Butter: The butter must be cold to create layers during flaking.

3.5 Peel the dough

  1. Roll out the dough: Once the dough has risen, transfer it to a floured work surface and roll it out into a rectangle of about 40×60 cm.
  2. Stir in the Butter: Place the butter in the center of the dough and fold the sides of the dough over the butter, closing it like a packet.
    • Temperature Control: If the dough gets too hot during this step, place it in the refrigerator for 10-15 minutes.
  3. Fold and Roll Out: Roll out the dough into a long, narrow rectangle. Fold it in three, like a letter, and repeat this process two more times, letting the dough rest in the refrigerator for 30 minutes between folds.
  • Importance of Folds: This step creates the characteristic layers of croissants.

3.6 Training the Cruffins

  1. Roll out the final dough: After the last fold, roll out the dough into a rectangle of about 40×60 cm.
  2. Cut and Fill: Cut the dough into strips about 10 cm wide. Spread your chosen filling on each strip, leaving a border of about 1 cm.
  • Filling Tips: You can use custard, Nutella, jam, or any other filling to taste.
  1. Roll: Start rolling each strip from the longest side, creating a tight roll. Be careful not to squeeze the dough too much.
  2. Place in the Mold: Take each roll and place it in a muffin tin, with the open side facing up. Repeat until the dough is used up.
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