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Cruffin: the recipe for making puffed muffins step by step

Cruffin: the recipe for making puffed muffins step by step

I cruffin they are a cross between American muffins and French croissants: delicious puffed muffins, crunchy on the outside and soft on the inside. It is a mixture of Brioche dough What will be puff pastry with butter and rolled in muffin mold. Once ready, you can enjoy them as they are or prepare them stuffedstuffed custard as in our preparation – or with marmalade o hazelnut creamsprinkled with powdered sugar. And treat good and scented with a delicious and irresistible appearance: it is said to have been created by a London pastry chef and have since been successful in America and then in Italia. Here, then, is how to prepare these delicious puffed cakes for Breakfast o to snackexcellent to serve also as a fanciful one dessert at the end of the meal, thanks to the delicious filling.

Both the butter and the dough will have to rest in the fridge for 12 hoursin addition to the rising times, we therefore recommend that you anticipate the preparation of the dough.


For the filling (optional)

How to make cruffins

In a bowl, mix the milk with the water, the fresh brewer’s yeast, the sugar 1 and vanilla extract.

Pour the mixture into a bowl with the flour and salt 2.

Knead well to obtain a smooth and compact dough 3.

Make a ball put it in the bowl, cover with plastic wrap and let it rest for 20 minutes 4.

Gradually add the butter to the dough 5 and keep working. Let it rest for another 10 minutes.

Knead the dough a little more, put it in the bowl, cover it with plastic wrap and let it rise for 1 hour 6.

Meanwhile, place the cold butter on the parchment paper. He draws an 18 × 25 cm rectangle on the paper. Cover with another sheet and mash the butter with a rolling pin to cover the drawn rectangle (7). Leave him in the fridge for 12 hours.

When the dough has risen, it forms a rectangular loaf 8 and wrap it in plastic wrap.

Transfer it to the pan 9 and leave in the fridge for 8-12 hours.

Remove the dough and butter from the fridge. Roll out the dough carefully using a rolling pin (10) to a size of 25 × 36 cm.

Put the butter in the center and fold the sides of the dough towards the center. Close the edges tightly 11.

Cut both sides of the dough with the knife 12.

Start rolling it out vertically up to the size of 80cm 13. Fold the dough and repeat the process one more time.

Fold the dough the third time 14cover the dough with baking paper and let it rest in the fridge for 1 hour.

After an hour, spread it out on all sides at 50 × 30 cm. Cut the dough vertically in half and make horizontal strips of 3 cm (14).

Transfer the strips to the baking sheet covered with parchment paper 15 and refrigerate for 30 minutes.

After the time has elapsed, stretch the strips slightly and place them on top of each other with an offset of about one centimeter 16. Press the bottom with your fingers.

Roll the strips of dough one after the other 17.

Seal each strip well with your hands by closing the bottom 18.

Transfer the cruffins to the muffin mold, fold the center with your finger 19 and let them rest for 1 hour.

After an hour, brush the milk on the brioches 20 and bake in the oven at 190 ° C for 5 minutes and 170 ° C for 30 minutes.

Fill the cruffins with the custard 21 and decorate with icing sugar.

The cruffins are ready to be enjoyed 22.


You can save the cruffins for 1-2 days under a glass dome or inside an airtight container.

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