Homemade Cruffins (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (240ml) whole milk, warmed to about 110°F (43°C)
02 -
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
03 -
3 Tablespoons (38g) granulated sugar
04 -
3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 pieces
05 -
3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed
06 -
1 and 1/4 teaspoons salt
→ Lamination
07 -
1 cup (16 Tbsp; 226g) European-style salted butter, slightly softened
08 -
1 Tablespoon all-purpose flour
→ Filling & Coating
09 -
3/4 cup (150g) granulated sugar
10 -
1 Tablespoon ground cinnamon
11 -
Optional fillings: 6 Tablespoons Nutella, jam, lemon curd, or pastry cream
# Instructions:
01 -
Whisk warm milk, yeast, and sugar in a stand mixer bowl with dough hook. Cover and let sit 5 minutes until foamy. Add butter, 2 cups flour, and salt, beating on medium for 2 minutes. Add remaining flour and beat on low until dough forms and pulls away from sides. Knead 5 more minutes until soft and slightly tacky.
02 -
Place dough in a lightly greased bowl, turning to coat all sides. Cover tightly and let rise in a warm spot for about 2 hours or until nearly doubled in size.
03 -
Gently punch down dough. On a lightly floured silicone mat or parchment paper, flatten into a 10×14-inch rectangle. Cover and refrigerate for exactly 20 minutes.
04 -
Beat butter and 1 Tablespoon flour until completely combined. Butter should be cool but pliable (60–64°F/15–18°C is ideal).
05 -
With the longer edge facing you, spread butter down the center third of dough. Fold one edge over butter, then fold the other edge on top (like a business letter). Pinch ends to seal. Rotate dough, roll into a 9×12-inch rectangle, fold like a letter again, and refrigerate 20 minutes.
06 -
Repeat lamination process twice more: roll to 9×12 inches, fold like a letter, rotate, roll again, fold again, and refrigerate 20 minutes each time. This creates delicate, flaky layers.
07 -
Mix cinnamon and sugar in a bowl. Cut chilled dough into 3 equal portions. Roll each portion to an 8×12-inch rectangle, sprinkle with cinnamon-sugar, and cut into twelve 1-inch strips. Layer 3 strips, roll into a spiral, and place in a greased muffin cup. Repeat for all strips.
08 -
Preheat oven to 350°F (177°C). Bake for 25–28 minutes until golden and internal temperature reaches 200°F (93°C). Let cool slightly in the pan on a cooling rack.
09 -
Roll warm cruffins in remaining cinnamon-sugar. If desired, use a piping bag with a long tip to fill with Nutella, jam, or pastry cream. Enjoy immediately or store in an airtight container for up to 3 days.
# Notes:
01 -
European-style butter (like Kerrygold) has a higher fat content than American butter, creating richer flavor and making the dough easier to laminate.
02 -
For taller cruffins, use a popover pan instead of a muffin tin. Cut 2-inch strips instead of 1-inch and swirl 2 strips together instead of 3.
03 -
You can prepare the dough the night before. After shaping, cover tightly and refrigerate for up to 12 hours, then allow to rise at room temperature for about 1 hour before baking.