📝 About This Recipe
Born in the artisan bakeries of Melbourne and perfected in San Francisco, the Cruffin is the glorious lovechild of a flaky French croissant and a classic muffin. This pastry features hundreds of paper-thin layers of buttery dough shattered into a crisp exterior, hiding a soft, honeycomb interior filled with luscious cream. It is the ultimate indulgence for those who crave the structural integrity of a muffin with the sophisticated lamination of a world-class viennoiserie.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (high protein content is essential for structure)
- 60 grams Granulated Sugar
- 10 grams Fine Sea Salt
- 11 grams Instant Yeast (one standard packet)
- 150 ml Whole Milk (lukewarm, approx 100°F)
- 130 ml Water (lukewarm)
- 50 grams Unsalted Butter (softened)
The Beurre (Lamination)
- 250 grams European-Style Butter (at least 82% fat content, cold but pliable)
Vanilla Bean Pastry Cream Filling
- 500 ml Whole Milk
- 1 piece Vanilla Bean (split and seeds scraped)
- 4 large Egg Yolks
- 40 grams Cornstarch
- 1/2 cup Raspberry Jam (seedless, for a hidden core)
Finishing Touches
- 1 cup Caster Sugar (for rolling)
- 2 tablespoons Freeze-dried Raspberries (crushed into powder)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast. Gradually add the milk and water, mixing on low speed until a shaggy dough forms.
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2
Add the 50g of softened butter and knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test. Shape into a ball, wrap in plastic, and refrigerate for at least 2 hours (or overnight).
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3
Prepare the butter block by placing the 250g of cold butter between two sheets of parchment paper. Pound with a rolling pin into a 7x7 inch square. Refrigerate until firm but still flexible.
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4
Roll the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center, fold the corners of the dough over the butter to meet in the middle, and seal the seams tightly.
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5
Perform the first 'Single Turn': Roll the dough into a long rectangle (about 18 inches long). Fold the bottom third up and the top third down like a letter. Wrap and chill for 30 minutes. Repeat this process two more times for a total of three turns.
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6
After the final chill, roll the dough out to a thickness of 4mm. Cut into long, thin triangles or strips (about 1 inch wide and 12 inches long).
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7
Grease a 12-hole muffin tin generously with butter. Roll each strip of dough tightly into a coil, then tuck the end underneath. Place each coil into a muffin tin cavity.
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8
Cover the tin loosely with a damp cloth and let the cruffins proof in a warm, draft-free spot for 2-2.5 hours until they have doubled in size and look 'puffy'.
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9
Preheat your oven to 375°F (190°C). Bake the cruffins for 25-30 minutes until they are a deep golden brown and sound hollow when tapped.
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10
While baking, make the pastry cream: Whisk yolks, sugar, and cornstarch. Heat milk with vanilla seeds until simmering, then temper into the egg mixture. Return to heat and whisk until thick. Chill completely.
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11
Once the cruffins are out of the oven, let them cool for 5 minutes, then roll them in caster sugar mixed with freeze-dried raspberry powder while still warm.
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12
Use a small knife to poke a hole in the top of each cruffin. Pipe a teaspoon of raspberry jam into the center, followed by a generous amount of vanilla pastry cream until it slightly overflows.
💡 Chef's Tips
Always use high-fat European butter; the lower water content prevents the dough from becoming soggy during lamination. Keep your kitchen cool; if the butter starts to melt into the dough, you will lose those distinct, flaky layers. Don't rush the proofing—the cruffins should wobble slightly like jelly when the tray is shaken before they go into the oven. Use a pasta machine to roll out the dough strips if you want ultra-thin, professional-grade layers. If you don't have a piping bag, a sturdy Ziploc bag with the corner snipped off works perfectly for filling.
🍽️ Serving Suggestions
Serve fresh within 4 hours of filling for the ultimate contrast between the crispy shell and creamy center. Pair with a strong, bitter Espresso or a Flat White to cut through the richness of the butter. A chilled glass of Champagne or Prosecco makes this a sophisticated brunch centerpiece. Dust with extra powdered sugar just before serving for a 'snowy' bakery aesthetic. Serve alongside fresh raspberries to echo the flavors in the filling.