Homemade Sweet Cruffins
Homemade Sweet Cruffins are a unique pastry that combines the best qualities of croissants and muffins, perfect for weekend brunches or as an after-dinner dessert.
Equipment
- Mixing Bowl
- Muffin Tin
- Rolling Pin
Ingredients
Dry Ingredients
- 3 cups All-purpose flour Provides structure and elasticity.
- 1/4 cup Granulated sugar Adds sweetness and enhances browning.
- 1 teaspoon Salt Balances sweetness and enhances flavor.
- 2 teaspoons Instant yeast Helps the dough rise without proofing.
Wet Ingredients
- 1 cup Milk Warm milk activates the yeast.
- 1/2 cup Unsalted butter Melted and cooled for flaky layers.
- 2 large Eggs One for the dough, one for egg wash.
Filling
- 1 cup Filling of your choice Chocolate chips, fruit preserves, etc.
Dusting
- 1/4 cup Powdered sugar For dusting the tops.
Instructions
- 1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Whisk until well blended.
- 2. Warm the milk to about 110°F and add it to the dry ingredients along with melted butter and eggs. Mix until a shaggy dough forms.
- 3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- 4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5. Punch down the dough, roll it out to a rectangle about 1/4 inch thick, and spread your filling evenly.
- 6. Roll the dough tightly into a log and cut into 12 equal pieces.
- 7. Place the pieces cut-side up in a greased muffin tin and let rise for another 30 minutes.
- 8. Preheat the oven to 375°F. Brush the tops with a beaten egg.
- 9. Bake for 20-25 minutes until golden brown.
- 10. Cool for 5 minutes in the pan, then transfer to a wire rack and dust with powdered sugar.
Notes
Store leftovers in an airtight container for up to two days or freeze for up to a month.