Description
Indulge in these delightful cruffins that combine the flaky goodness of croissants with the soft texture of muffins. Each bite is filled with a sweet, gooey filling and topped with a luscious glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 egg, beaten (for brushing)
Instructions
- In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt. Mix well, ensuring there are no clumps.
- Sprinkle 1 packet of active dry yeast evenly over the flour mixture. Allow it to sit for about 5 minutes until it becomes foamy; this indicates that the yeast is active.
- In a separate bowl, gently warm 3/4 cup of milk until it reaches about 110°F (warm to the touch but not hot). Pour this warm milk into the dry ingredients and stir until the yeast begins to activate.
- Add 1/4 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract to the mixture. Stir until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until it becomes smooth and elastic. A good test is to stretch the dough; if it holds its shape, you’re ready for the next step.
- Place the kneaded dough into a lightly greased bowl, cover it with a clean towel, and allow it to rise for about 1 hour or until it doubles in size. It should feel puffy and airy when ready.
- While the dough is rising, prepare the filling by mixing 1/2 cup of softened butter, 1/2 cup of packed brown sugar, and 1 tablespoon of ground cinnamon in a small bowl until well combined.
- After the dough has risen, punch it down gently to release the air and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
- Spread the cinnamon-brown sugar filling evenly over the surface of the dough, leaving a small border around the edges to prevent spilling.
- Starting at one end, tightly roll the dough into a log. This will create those beautiful layers in your cruffins.
- Cut the dough log into 12 even pieces, ensuring each piece is roughly the same size for even baking.
- Grease a muffin tin and place each dough piece into the muffin cups, with the spiral side facing up. They should fit snugly but not be squished.
- Cover the muffin tin with a towel and let the dough rise for another 30 minutes. They should puff up nicely during this time.
- Preheat your oven to 350°F. Brush the tops of the cruffins with the beaten egg to give them a golden, shiny finish when baked.
- Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the cruffins are golden brown and puffed up. Keep an eye on them to avoid over-baking.
- Allow the cruffins to cool for a few minutes before removing them from the tin. They should be warm and fragrant. Serve immediately for the best experience!
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Make sure to allow the dough to rise adequately for the best texture. You can experiment with different fillings like chocolate chips or fruit preserves.