📝 About This Recipe
Born at the intersection of a flaky French croissant and a classic American muffin, the Cruffin is a modern viennoiserie masterpiece. This recipe yields a pastry with hundreds of buttery, shatteringly crisp layers on the outside and a tender, honeycomb interior. Filled with a luscious vanilla bean pastry cream and rolled in cinnamon sugar, it is the ultimate indulgent breakfast treat that showcases the beauty of laminated dough.
🥗 Ingredients
The Dough
- 300 grams Bread Flour (high protein content is essential for structure)
- 150 grams All-Purpose Flour (provides tenderness)
- 10 grams Instant Yeast
- 50 grams Granulated Sugar
- 8 grams Fine Sea Salt
- 140 ml Whole Milk (lukewarm, approx 100°F)
- 100 ml Water (room temperature)
- 50 grams Unsalted Butter (softened, for the initial dough)
The Lamination
- 250 grams Unsalted European-Style Butter (very soft and pliable, high fat content (82%+))
Vanilla Bean Pastry Cream Filling
- 500 ml Whole Milk
- 1 piece Vanilla Bean (split and seeds scraped)
- 4 large Egg Yolks
- 40 grams Cornstarch
- 100 grams Granulated Sugar (divided)
The Coating
- 1/2 cup Granulated Sugar (for rolling)
- 1 teaspoon Ground Cinnamon (optional)
👨🍳 Instructions
-
1
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, all-purpose flour, sugar, salt, and yeast. Mix on low speed to combine.
-
2
Gradually add the lukewarm milk, water, and 50g of softened butter. Knead on medium-low speed for 8-10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
-
3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 45 minutes to relax the gluten.
-
4
Divide the dough into 12 equal portions (approx 65-70g each). Shape into smooth balls, cover, and let rest for another 30 minutes.
-
5
Using a pasta machine or a rolling pin on a lightly floured surface, roll each ball into an incredibly thin, long rectangle (nearly translucent). If using a pasta machine, go down to the second thinnest setting.
-
6
Gently spread a thin, even layer of the 250g softened lamination butter over the entire surface of the dough sheet using your fingers or a small offset spatula.
-
7
Starting from the short end, tightly roll the dough sheet into a long cigar shape. Once rolled, slice the cigar in half lengthwise with a sharp knife to expose the inner layers.
-
8
Take one half-log and, with the cut layers facing outward, roll it into a knot or spiral shape, tucking the end underneath. Place into a well-greased muffin tin.
-
9
Cover the muffin tin loosely with plastic wrap and proof in a warm, draft-free spot for 2 to 3 hours, or until the cruffins have doubled in size and look puffy.
-
10
Preheat your oven to 375°F (190°C). Bake the cruffins for 20-25 minutes until they are deeply golden brown and crisp. While baking, prepare the pastry cream by whisking yolks, sugar, and cornstarch, then tempering with hot vanilla-infused milk and thickening over medium heat.
-
11
Remove the cruffins from the oven and let them cool for only 2-3 minutes. While still warm, roll them in the cinnamon-sugar mixture until coated.
-
12
Once fully cooled, use a small knife to poke a hole in the center of each cruffin. Use a piping bag to fill the centers with the chilled vanilla bean pastry cream until they feel heavy.
💡 Chef's Tips
Ensure your lamination butter is the consistency of toothpaste; if it's too hard, it will tear the dough, and if it's melted, the layers will merge. Using a pasta machine is the secret to getting those professional, paper-thin layers without breaking a sweat. Do not rush the final proofing stage; the cruffins need to be very jiggly before entering the oven to ensure a light, airy interior. If the tops brown too quickly in the oven, tent them loosely with aluminum foil for the last 5-10 minutes of baking. Always fill the cruffins just before serving to maintain the maximum crunch of the exterior pastry.
🍽️ Serving Suggestions
Pair with a double shot of espresso or a dark roast coffee to balance the sweetness. Serve alongside a bowl of fresh seasonal berries like raspberries or macerated strawberries. A glass of cold, sparkling Moscato d'Asti makes for a luxurious brunch pairing. For an extra touch, dust with a final flourish of powdered sugar right before presenting to guests. Try a side of salted caramel sauce for those who want an even more decadent dipping experience.