Cruffin Recipe from scratch (2024)

FAQs

What is a cruffin made of? ›

A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.

The cronut, a croissant-doughnut hybrid, was one of the first viral cakes. Since cruffins (croissant-muffins) turned up in supermarkets, high street chains and my local coffee shops, I'm more likely to find one of these gargantuan dough sculptures than an ordinary croissant after 10am.

American butter melts faster due to the higher water content, which results in cracking easier when chilled. This can make the laminating process more difficult. European-style butter also has a creamier, richer taste, that is important in developing flavor in the dough.

Help, butter leaks out when baking!

Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.

When making laminated dough, it's crucial that the butter remains solid. Butter is an emulsion of fat and water; if it gets too warm and starts to melt, the emulsion will break, and the water from the butter will get absorbed into the dough, producing croissants that are bready instead of flaky.

A cross between a croissant and a muffin, this special pastry retains all the flaky, buttery layers croissants are known for, but because of the molds they are baked in, resemble the shape of a muffin. Once baked, the cruffins are tossed in cinnamon sugar.

How To Store Homemade Cruffins. After the homemade cruffins have been rolled in the cinnamon and sugar mixture, store them in an airtight container at room temperature. They will last up to 3 days or so. For longer storage, freeze the cruffins.

Seriously! Legally, you can not roll out a straight croissant unless it has 100% butter.

A classic croissant ends up with 54 layers of alternating butter and dough. The number of folds when producing a classic croissant means the process takes far longer -- each fold requires a cold rest, preferably in a freezer on a frozen sheetpan, for minimum of 15 minutes. One head takes about an hour to just laminate.

By law, only a croissant made with 100% pure butter can wear a straight shape as a badge of honor. A croissant made with any other fat, such as margarine or (sacrebleu!) oil, must disclose its impurity with a curved shape.

What do Italians call croissants? ›

A cornetto (Italian: [korˈnetto]; meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.

The official Cronut takes three days to make, thanks in part to the laminated dough. This is rolled together with a block of chilled butter to form layers, and needs a lengthy rest in the fridge. Ansel takes things to the next level, however. Two days before you're allowed near the fryer, you must make a dough square.

The Franzbrötchen was probably named in the style of the French (German 'französisch') model, the croissant, which is also made of pastry and became popular in Germany after Napoleon's troops had occupied Hamburg between 1806 and 1814.

You want to keep the dough and the butter cold, but not too cold, throughout the process. If the dough or the butter is too warm, they will become sticky and greasy, and the layers will not form properly. If the dough or the butter is too cold, they will become hard and brittle, and the layers will crack and break.

The most important point is that your dough should be about 3-5mm thick.

The higher butterfat percentage in European butter is one of the main reasons why many consider butters from across the pond to be superior to those produced in the US. It's better for baking, but it also creates a richer flavor and texture even if all you're doing is smearing your butter on bread.

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.

Towards the end of the rise time, preheat the oven to 425°F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven's temperature to 350°F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap.

If the indentation stays, it is overproofed. It should spring back some. Overproofed dough will not expand much in the baking process. This causes the dough to deflate and be super dense in texture.

Perfect croissants have a lot of layers. They may have so many of them that it's difficult to tell where one ends and another begins. All of these layers mean that your croissant is packed with flavor. The layers tend to be caused by the amount of butter used in this pastry.

How many turns should croissant dough have? ›

The number of turns depends on the type of dough and the end product being made. See below for the final outcomes of the various lamination methods. More than 3x3 turns is not recommended for croissants.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

A croissant is typically made of yeast-risen dough. The dough is first layered with butter and then rolled. It is folded many times in a process called lamination. Then the dough is cut into triangles, rolled to form a crescent shape and baked.

The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

A cruffin is a cross between a croissant and a muffin that tastes like a cinnamon roll. It's like getting the best of all three treats in one muffin, or should I say, cruffin. The creator (the original!) of the Easy Cruffin is Kleinworth & Co. and I love that she shared it with the world!

Croffles require croissant dough which can either be made or purchased. Purchasing croissant dough is the more practical method. Options for prepared dough include store-bought croissant dough like Pillsbury or unbaked croissant dough from a local bakery. The dough is rolled in a croissant configuration.