Cruffins

baketotheroots June 21, 2015

Cruffins – Croissant meets Muffin

, Muffins 40 Replies

Yes, not only a donut can fall in love with a croissant (talking about the infamous Cronuts). Muffins can do that too… in some way ;) These delicious and crunchy Cruffins are a mix of a flaky fluffy croissant and a muffin ;) Forget cronuts, they are fatty fat fat – these cruffins are much healthier (well, at least a tiny bit). They have quite some butter inside to get the fluffy texture, but unlike cronuts they are not fried. That’s a healthy snack, right? ;)

Anyways – these cruffins are awesome. Fluffy, airy and cross – when you tear them apart you can see all the layers of the paper thin dough – almost like puff pastry, but not exactly like that… The dough is basically an easy yeast dough – not too complicated to make. The trick to get all these thin layers is….. a noodle machine! :)

There is no need to make a classic puff pastry dough (which many are afraid to do themselves at home – for no reason?!). The effect of the thin layers is done with the help of the noodle machine that rolls out the dough to a paper thin layer which is then buttered and rolled up again to get the butter-dough-butter-dough layers – easy as that. Well ok, not that easy, but if you have a noodle machine at home you probably made noodles yourself already and have some experience. I would not buy a noodle machine only for this cruffins (even though they are awesome!) ;) But if you want to buy one – take a look here (Affiliate Link to Amazon Germany) ;) Maybe you have a Kitchen Aid and the noodle extra thingy – that is also cool :)

I was also thinking about filling them with some vanilla custard and top them with some buttercream or similar – but then they would need a new name: The Crofucake. Croissant + F***ing (Awesome) + Cupcake. Maybe I should think about that :P

Note: I am not the inventor of this bake or name (that credit goes to a bakery in SF rumors say) – so the ones who want to go crazy can calm down again ;)

If you like to make Cruffins without a pasta maker, you can take a look at this recipe here: Cruffins with Prunes –don’t worry, you don’t have to fill them with prunes, if you don’t like ;) Use cinnamon sugar or chocolate. Works well!

INGREDIENTS / ZUTATEN

English
Deutsch

(8 cruffins)

For the dough:
1 1/4 cups (160g) bread flour
1 1/8 cups (140g) all-purpose flour
2 tsp. (7g) dry yeast
1/2 tsp. salt
2 tbsp. sugar
1/2 cup (120ml) lukewarm water + up to 1/5 cup (50ml) for adjustment
1/4 cup (50g) butter, at room temperature
3/4 cup (165g) butter, at room temperature

For the decoration:
confectioner’s sugar for dusting

(8 cruffins)

Für den Teig:
160g Weizenmehl (Type 1050)
140g Mehl (Type 405)
1 Pkg. (7g) Trockenhefe
1/2 TL Salz
2 EL Zucker
120ml lauwarmes Wasser + bis zu 50ml (falls notwendig)
50g weiche Butter
165g weiche Butter

Für die Dekoration:
Puderzucker zum Bestäuben

DIRECTIONS / ZUBEREITUNG

English
Deutsch

1. Before you start making the dough, you should take the butter out of the fridge and leave it somehere to get to room temperature – for at least two hours – I do that normally over night.

2. In a large bowl mix flours, dry yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes. The dough is a bit tough – if it is not coming together well, add some more water – up to 1/5 cup (50ml). Add the 1/4 cup (50g) of butter and knead on low speed for about 5 minutes. Increase the speed to medium and knead for another 15-20 minutes. You should get a very smooth and elastic dough. Cover with a kitchen towel or plastic wrap and let rise for 40-45 minutes at room temperature. The dough should expand slightly.

3. Cut the dough into four equal pieces. While you are working with one piece of dough, cover the rest and set aside. Press the dough in a rectangular shape (should have the width of the pasta machine). With a pasta machine at its thickest increment, feed the dough through the machine. Continue rolling out the dough with the machine until you reach the thinnest increment. You can do that by re-feeding the pasta machine everytime or you connect the ends and make a ring (that is a bit easier). Don’t forget to slightly dust the dough from time to time so it won’t stick to the machine. Avoid any crinkling or folding of the dough during this process, laying it neat and flat on the counter (yes you need some space). Cut the dough strip in half and lay both flat on the counter.

4. Add 1/4 of the remaining butter – about 1.4 oz. (40g) – on top of the two dough strips and spread evenly all over the dough all the way to the edges. Use a spatula or your fingers (works best, even though it’s a bit messy). Once finished, start rolling the dough from one end to the other, as tight as possible, into a firm roll. Place that roll on one end of the second buttered dough strip and continue rolling. When done, cut the roll in half lengthwise with a sharp knife. With the cut side facing outward, twirl the half dough roll into a kind of knot and tuck the ends unterneath – they should not be too tight, so the can still expand a bit. Place in a greased muffin tin. Do the same with the other half of the roll and repeat the whole process with the remaining dough. Cover loosely with plastic wrap and let rise for about 45-90 minutes (depends on how fast the yeast works) at room temperature until doubled in size. You can also do the hard work a day in advance and let the cruffins rise over night in the fridge.

5. Preheat the oven to 390˚F (200°C). Bake the cruffins for 25 minutes until golden brown. Let cool slightly on a wire rack, then dust with confectioner’s sugar.

1. Bevor man mit dem Teig anfängt, sollte man die Butter aus dem Kühlschrank nehmen und für mindestens 2 Stunden bei Zimmertemperatur weich werden lassen. Ich lasse die Butter meist über Nacht auf Zimmertemperatur kommen.

2. In einer großen Schüssel das Mehl, Trockenhefe, Salz und Zucker gut vermischen. Lauwarmes Wasser zugeben und alles auf niedriger Stufe etwa 2-3 Minuten verkneten. Der Teig ist ziemlich fest, es kann aber sein, dass sich nicht alles verbindet – dann einfach nach und nach etwas Wasser zugeben (bis max. 50ml). Die 50g Butter zugeben und auf niedriger Stufe für etwa 5 Minuten verkneten. Geschwindigkeit etwas erhöhen und für weitere 15-20 Minuten kneten lassen. Es sollte ein sehr glatter und elastischer Teig entstehen. Mit einem Küchentuch oder Plastikfolie abdecken und für 40-45 Minuten bei Zimmertemperatur gehen lassen. Der Teig sollte sich etwas vergrößert haben.

3. Den Teig in vier gleichgroße Stücke teilen. Während man an einem Stück Teig arbeitet, sollte der Rest mit Plastikfolie abgedeckt sein, damit er nicht austrocknet. Das Teigstück zu einem Rechteck formen, das in etwa die Breite der Nudelmaschine hat. Mit der Rollenstellung anfangen, die den größten Abstand hat und den Teig durchrollen. Wie beim Nudelteig immer kleiner stellen, bis zum kleinsten Abstand. Man kann das machen, indem man den Teig immer wieder neu einfädelt, oder man bringt Anfang und Ende zusammen und rollt dann einen Ring (ist etwas einfacher). Nicht vergessen zwischendurch den Teig mit Mehl einzustäuben, damit er nicht an der Nudelmaschine kleben bleibt. Wenn es geht auch Falten im Teig vermeiden – den Teig sauber und flach auf einer bemehlten Fläche ablegen (ja, man braucht etwas Platz dafür). Den Teigstreifen halbieren und beide Streifen nebeneinander legen.

4. Etwa 1/4 der Butter (40g) gleichmäßig auf den Teigstreifen verteilen – bis zu den Rändern. Man kann eine Teigkarte/Spatel verwenden oder einfach die Finger (funktioniert am Besten, auch wenn’s ne kleine Sauerei gibt). Sobald die Butter verteilt ist, einen der Streifen (möglichst fest) aufrollen. Diese Rolle dann auf ein Ende des zweiten Streifens legen und weiter aufrollen. Die entstandene Rolle dann mit einem scharfen Messer längs durchschneiden und aus jeder der Hälften einen “Knoten” formen – die Schnittkante sollte dabei nach Außen zeigen und die Enden sollten nach unten eingeschlagen werden. Sie sollten nicht zu fest gerollt sein, damit sie noch etwas aufgehen können. Die Knoten in ein gefettetes Muffinblech legen und mit dem restlichen Teig ebenso verfahren. Wenn alle Cruffins im Muffinblech sind, locker mit Klarsichtfolie einschlagen und für 45-90 Minuten (je nachdem wie schnell die Hefe arbeitet) bei Zimmertemperatur gehen lassen, bis sich das Volumen in etwa verdoppelt hat. Man kann die ganze Arbeit auch am Vortag machen und die Cruffins dann im Kühlschrank über Nacht gehen lassen.

5. Den Ofen auf 200°C (390°F) vorheizen. Die Cruffins für etwa 25 Minuten backen, bis sie goldbraun sind. Auf einem Kuchengitter leicht abkühlen lassen und dann mit Puderzucker bestäuben.

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Here is a version of the recipe you can print easily.

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Author: Bake to the roots
Prep Time: 90
Cook Time: 25
Total Time: 240
Yield: 8 1x

Print Recipe

Ingredients

Scale

For the dough

1 1/4 cups (160g) bread flour
1 1/8 cups (140g) all-purpose flour
2 tsp. (7g) dry yeast
1/2 tsp. salt
2 tbsp. sugar
1/2 cup (120ml) lukewarm water + up to 1/5 cup (50ml) for adjustment
1/4 cup (50g) butter, at room temperature
3/4 cup (165g) butter, at room temperature

For the decoration

confectioner’s sugar for dusting
7 oz. (200g) heavy cream, whipped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Before you start making the dough, you should take the butter out of the fridge and leave it somehere to get to room temperature – for at least two hours – I do that normally over night.
In a large bowl mix flours, dry yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes. The dough is a bit tough – if it is not coming together well, add some more water – up to 1/5 cup (50ml). Add the 1/4 cup (50g) of butter and knead on low speed for about 5 minutes. Increase the speed to medium and knead for another 15-20 minutes. You should get a very smooth and elastic dough. Cover with a kitchen towel or plastic wrap and let rise for 40-45 minutes at room temperature. The dough should expand slightly.
Cut the dough into four equal pieces. While you are working with one piece of dough, cover the rest and set aside. Press the dough in a rectangular shape (should have the width of the pasta machine). With a pasta machine at its thickest increment, feed the dough through the machine. Continue rolling out the dough with the machine until you reach the thinnest increment. You can do that by re-feeding the pasta machine everytime or you connect the ends and make a ring (that is a bit easier). Don’t forget to slightly dust the dough from time to time so it won’t stick to the machine. Avoid any crinkling or folding of the dough during this process, laying it neat and flat on the counter (yes you need some space). Cut the dough strip in half and lay both flat on the counter.
Add 1/4 of the remaining butter – about 1.4 oz. (40g) – on top of the two dough strips and spread evenly all over the dough all the way to the edges. Use a spatula or your fingers (works best, even though it’s a bit messy). Once finished, start rolling the dough from one end to the other, as tight as possible, into a firm roll. Place that roll on one end of the second buttered dough strip and continue rolling. When done, cut the roll in half lengthwise with a sharp knife. With the cut side facing outward, twirl the half dough roll into a kind of knot and tuck the ends unterneath – they should not be too tight, so the can still expand a bit. Place in a greased muffin tin. Do the same with the other half of the roll and repeat the whole process with the remaining dough. Cover loosely with plastic wrap and let rise for about 45-90 minutes (depends on how fast the yeast works) at room temperature until doubled in size. You can also do the hard work a day in advance and let the cruffins rise over night in the fridge.
Preheat the oven to 390˚F (200°C). Bake the cruffins for 25 minutes until golden brown. Let cool slightly on a wire rack, then dust with confectioner’s sugar.

Notes

Enjoy baking!

Tags:croissant dessert muffin

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40 comments

Absoluter Hammer! Die erinnern mich soooo an Sfogliatelle. Der Teig wird auch mit einer Nudelmaschine ausgerollt und gefüllt werden die ja traditionell mit Ricotta. Also vielleicht das nächste Mal vielleicht Sfogliamuffins?
Grüße, Susanna
Reply
- Hallo Susanna,
  mit Ricotta klingt auch gut – ist eine Überlegung wert :)
  Hab letztens auch gesehen, dass jemand Splitterbrötchen in dieser Form gemacht hat – ist ja auch sehr ähnlich.
  LG
  Marc
  Reply
Wow – ich bin sprachlos, eine absolut geniale Idee und ganz fantastisch umgesetzt. Meinst du, das Rezept klappt auch ohne Hefe? Blätterteig ist ja eigentlich auch in der Regel hefefrei und den vertrage ich ganz gut.
Liebe Grüße,
Daniela
Reply
- Hallo Daniela,
  man kanns versuchen ohne Hefe, aber alle Rezepte die ich bisher gesehen hab, waren mit Hefe. Die Verarbeitung der Butter ist ja doch etwas anders als beim Blätterteig – weiss nicht, ob das dann so klappt – ausprobieren! ;)
  LG
  Marc
  Reply
They are gorgeous!
Reply
- Thank you Monique! :)
  Reply
This looks absolutely amazing! I’ll have to try this recipe out. Thank you for sharing this wonderful recipe.
Reply
Cruffins are like my dream food! These look absolutely delicious! Great recipe. And I loved your photographs and food styling! :D
Reply
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- Thxs a lot! :)
  Cheers!
  Reply
Wow!!! They are gorgeous! Definitely need to try the crofucake too! :)
Reply
- Thxs a lot! :))
  Reply
These look amazing! I’ve been dying to make these. I heard about them from San Francisco.
Reply
- Thxs! Bit of work at the beginning, but as soon as you manage to control the noodle machine it’s easy ;)))
  Cheers
  Marc
  Reply
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Great post! I’ve tried a couple of other recipes to make these and haven’t been happy with how they came out. I’m looking forward to trying yours!!
Are you using a 12-muffin standard size pan, or a larger 6-muffin pan for the baking?
Thanks!
Reply
- Hi!
  Sorry for the late response – I used regular sized muffin tins.
  I hope this recipe works better for you i case you try.
  Cheers,
  Marc
  Reply
I can’t wait to try. Going to get the pasta maker cause now I have multiple uses for it I’m thinking it would very tasty with almond paste as filling or in the layers.
Reply
- Hi Kim!
  Almond paste in the layers sounds awesome! You should definitely try that!
  Cheers,
  Marc
  Reply
I am getting ready to attempt this recipe, they look divine! One question before I start, I understand the first 1/4 cup of butter, then you mention to use 1/4 of the remaining butter, but don’t mention what you do with the rest. Thank you! Rebecca
Reply
- Hi Rebecca,
  maybe it is not really clearly explained – sorry.
  You have the 4 dough portions you roll out with the pasta maker until very thin – on that dough stripe (or stripes if you have to cut it) you spread 1/4 of the butter (not the one for the dough itself) – then you repeat with the next portion of dough and again 1/4 of the butter… and so on :)
  Hope that helps!
  Cheers,
  Marc
  Reply
OMGoodness! These look amazing! I want to make them but have a question first. I am quite good at making flakey, delicious croissant – this dough doesn’t have any laminating does it? It’s just a matter of sheeting the dough very thin and then layering with butter? Does the outer crust act like a croissant when you bite into it? Flakey and crunchy?
Thanks!
Susie
Reply
- Hi Susie,
  the cruffins are flakey and crunchy – not exactly like croissants, but almost :)
  Cheers,
  Marc
  Reply
Any chance of getting some detailed pictures of the process after the pasta machine?
Reply
- Sorry, but the pictures from the post are all there are..
  Cheers,
  Marc
  Reply
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First, thank you for posting such a beautiful recipe. I’m sure that anything that pretty has to taste just wonderful. Although I’m an experienced bread baker, I feel a little hesitant about trying it. I must be a visual person, because without pictures, I can’t seem to visualize the process of shaping, from the end of step 3 on. Do you cut the dough in half lengthwise or across? Also, I am unclear about joining the first rolled strip to the second. ….and how does the whole thing become long enough to form it into a knot? Sorry, I don’t mean to sound ignorant, here, but would be grateful for any clarification you can offer me. I really, really really want to make these! Thank you!
Reply
- Hi Judy,
  you have to cut the strips in half across, so one long strip turns into two shorter ones. You roll up the first one tight, after you added the butter on top and then just place that rolled up dough “log” on the end of the other strip and continue rolling. If you have enough space, just make one very longe strip without cutting it in half and roll up in one step. The log you get at the end has to be cut lengthwise in half, so you can see the layers of dough and butter and then just kind of make a knot. It’s acutally not necessary to have a full knot with two ends sticking out. You just want that kind of shape a bit so it fits into the muffin tins.
  Hope that helps :)
  Cheers,
  Marc
  Reply
  - Thanks for your reply. With your direction, I actually believe I’ll be able to make these lovely cruffins! I’m sure I’ll be slow at it in the beginning, so as each one is made, it’s probably best to put them (in the muffin tin) in the fridge, so the first ones made, don’t rise too much ahead of the last ones? They’ll be rising in there overnight, anyway……. I guess I’ve answered my own question…… Thank you again for your reply.
    Reply
Can this be made without a pasta machine if rolled out very thin? How thin does the dough need to be?
Thank you,
Reply
- Hi Susan,
  you can make it without pasta machine – of course!
  Just roll out as thin as you would do with homemade pasta. Very thin. You should be able to read a newspaper laying under the dough ;)
  Cheers,
  Marc
  Reply
Can this be made with gluten free flours?
Reply
- Hi Susan,
  I have zero experience with gluten free flours – I am sorry.
  But I assume, if you are using flour that is prepared especially for gluten free baking and has the stuff added you need to get a flexible dough, this recipe could work as well.
  Cheers,
  Marc
  Reply
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Hi Marc,
Looks like a great recipe. I’d definitely try. Have a question though – regarding the video placement in the muffin pan. Does it look like a scroll when you place it in on the pan?
Reply
- Hi Anu,
  you have to make a little knot – or almost a knot – so the ends are somehow twisted and tucked in unterneath.
  Hope that helps a bit ;)
  Cheers,
  Marc
  Reply
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I just made these and wow! They are so flaky and delicious. I was a bit intimidated making these but they were actually fairly easy and well worth the work. I added some cinnamon and cardamom, really added some lovely spice.
Reply
Hi Marc,
I’m thinking of making the dough ahead of time and freeze it for later use. Have you ever done that and did it turn out good?
Thanks
Christine
Reply
- Hi.
  Unfortunately, I have never frozen the dough unbaked.
  I guess it should work. Similar to cinnamon rolls I guess.
  Cheers
  Marc
  Reply

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