Oh wow, a real beauty, right? Well, cruffins do look a million bucks and are somewhat sophisticated but in reality, this cruffin is actually quite simple to make! Really really delicious too! Have you ever made cruffins or a cruffin? If you didn't yet, it is time to make one now.
What is a Cruffin?
This is a very good question. I will explain as I am pretty sure this is not a dictionary word yet but it might become one super soon, it absolutely should!
Cruffin or cruffins are a hybrid or a cross between a croissant and a muffin. It can be made in a giant one ( just like I did here in this recipe) or, it can be made into little ones and baked into a muffin tray. Either way, it is something super delicious and absolutely worth making.
The first-ever known cruffin recipe was created in 2013 by Kate Reid of Lune Croissanterie in Melbourne, Australia but later was made popular by Holmes Bakehouse, from San Francisco who also trademarked it in 2016.
Cruffins come in the shape of a muffin and has got flakey layers of these "laminated" brioche dough giving it the pull-apart texture of a croissant. The beauty of this is that you will never really know how it will look until the last minute when the handsome comes out of the oven.
I have not added tonnes of butter to mine. I always say that something soaked in butter you'd have once in a while in a pastry shop but when you make it at home for you and your family it has to be a healthier version.
To me, homemade means healthy or much healthier than the high street stuff, whatever that is.
Yes, every now and then we can go wild but not often if we want to keep a healthy line and lifestyle.
Cruffins can also be made with a pasta machine. Here's how.
Ingredients:
- spelt flour or any mixed organic flour you have or fancy
- dry yeast but fresh yeast will also be great to use - you will need approx 1oz/30g per kg of flour
- yogurt or buttermilk - this is very important to be used at room temperature
- milk - you may use dairy or any plant-based milk like coconut milk or almond milk
- browned butter - regular melted butter is also okay but browned butter will give more flavor
- egg plus one yolk and keep one eggwhite to eggwash it
- salt - please do not forget, it adds flavor
- vanilla powder - I used organic vanilla powder but you may use any form of vanilla
FAQs
- cut the sugar amount;
- cut the butter amount and even replace it with olive oil or coconut oil;
- serve with a nice homemade probiotic drink like kefir or homemade yogurt;
- use healthier flour varieties such as a blend of spelt and wholemeal.
Cutting corners for quickness is allowed every now and then and if you are in a real hurry and have no time at all to make your own croissant pasty, here's one solution!
Make it with puff pastry or crescent roll dough. Just coat it with sugar and cinnamon, sprinkle some nuts and there you have it.
What an amazing breakfast recipe this could be! Ready in a jiffy too! Add some ice cream and make it the most amazing dessert you could think of. Quick and heavenly.
It is best to have for breakfast with coffee or a good fat glass of kefir or served at tea time with an elegant cup of tea and a good chat with a close friend.
If you are searching for a recipe that will not take long to make, is a lot healthier and looks an absolute treat, here's exactly that.
Gluten-free cruffin
If you want it gluten-free it's easy to achieve, simply use gluten-free flour - it will not be quite the same but still very good.
🍰 Heavenly Cruffin Recipe
Equipment
- Rolling Pin
- knife
- bowl
- kitchen towel
- tin
- parchment paper
Ingredients
For the dough
- 1 kg spelt flour (8⅓ cups) mixed organic * (see notes)
- 15 g yeast dry *
- 230 ml yoghurt (1 cup) or buttermilk (room temperature)
- 500 ml milk (2.11 cups)
- 170 g cane sugar (6oz)
- 150 ml browned butter (keep 6-8 tablespoon aside)
- 1 large egg plus one yolk keep and use the eggwhite to eggwash
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 1 teaspoon vanilla powder
For the filling
- 100 g cane sugar (½ cup) plus 4 tablespoon extra to mix with butter and vanilla
- 6 tablespoon browned butter (3 fl oz)
- 2 tablespoon cinnamon powder Ceylon organic (the best)
- 2 tablespoon icing sugar powdered sugar for dusting
Instructions
- Prepare a round loose bottom tin (18-20cm -8-10 in) by greasing and placing parchment paper on the bottom.
- Take a cup or a mug out and place the yeast in with ¼ cup of lukewarm water and a tablespoon of sugar. Mix well until the sugar and yeast have dissolved. Set aside for 10-15 minutes until this starts to bubble up.
- Place the spelt flour into a larger glass bowl (you may sieve it but it is not a must) and make a well in the middle of it. Pour in the yeast sugar and water mixture into the well. Add the remaining ingredients apart from the browned sugar.
- Knead the dough gently and after 10-12 minutes of kneading, add the browned or the melted butter whilst you carry on energetically kneading the dough. You may do this using a free-standing mixer like Kitchen Aid.
- Form a ball with the dough, place it into a glass bowl and cover with cling film or a clean kitchen towel. Place in a nice warm corner of the kitchen, a sunny one will be a real bonus as this will prove nicely.
- Allow it to prove for at least one hour if warm or two hours if your kitchen isn't so warm.
- Once prooving has been done, split the dough into two equal parts. Set one aside. Roll out one part into a sheet using the rolling pin. Make it as thin as you possibly can.
- With the help of a brush, brush uniformly half of the browned butter on the dough sheet, sprinkle some cinnamon powder, half of the cane sugar (50g) and roll as tight as you possibly can.
- With the help of a knife, cut the cruffin roll into two leaving the starting end uncut. start rolling it from one end and finish at the other end.
- Place the first cruffin roll into the prepared tin. Sprinkle some toasted walnuts over and also in between when you roll it if you wish.
- Repeat the exact process with the second part of the dough making it into a second roll. Place over the first roll.
- Allow it to rest and prove again for at least 40 minutes depending on how warm your kitchen is, let it rest until has almost doubled in size. Eggwash before placing in the oven and sprinkle some more walnuts if you wish.
- Heat the oven for 20 minutes before placing the cruffin in the oven. The oven has to be fairly hot when the cruffin goes in for baking.
- Bake for 5-7 minutes at 200°C/400°F and then lower the temperature to 180°C/350°F for approximately 40 minutes. Di the toothpick test and if this comes out clean your cruffin is ready. It should be pretty nice and browned too.
- Take out of the oven, remove from the tin pretty much immediately and place on a cooling rack. Dust with some icing sugar and serve.
Molly Kumar says
This looks sooooo delicious and i can literally taste the spiced flavors. It would be perfect for upcoming picnics n weekend brunches. Thanks for the easy step by step recipe.
Lori | The Kitchen Whisperer says
OMG this was INCREDIBLE! We had it for Sunday brunch and it was outstanding! This is definitely a keeper!
Carrie Robinson says
Oh man! Look at all of those flaky layers! I am in love. Definitely going to make a batch of these soon. 🙂
Hayley Dhanecha says
This cruffin was so good! Filling was the highlight of the recipe. Loved it with masala chai and coffee, my family asked me to make it again.
Moop Brown says
I’ve never had cruffin before but this looks really tasty and I also like the addition of the flowers on top. Thanks for sharing.
Erin says
Wow! This came out beautiful. I've never had a cruffiin but I'm eager to try making one after reading your post. It looks so worth the effort!
Jordan says
You have turned me into the baking fairy of my dreams. I'd have never thought in a million years that I could produce a cruffin. You made it approachable!
veenaazmanov says
Love to get going with this yummy recipe. Best for Breakfast or a Tea Time Treat. Easy and super delicious filling too.
Dennis Littley says
Your cruffins look delicious! I can't wait to give them a try, I know my family will love them.
Mikayla says
What a fantastic cruffin, the texture is perfectly tender, flaky and chalk full of delicious flavor, I love the nutty cinnamon combination!
Laura says
Looks delicious. Spelt flour is not gluten free though, so be careful if you are coeliac.
Ramona says
Hi Laura,
Thanks for stopping by!
Oh, absolutely! Spelt flour is not gluten-free.
Genevieve says
Here in the states, we call this a croixnut. This recipe looks delicious and look at those cinnamon layers! I cannot wait to try this!
Ramona says
Thank you Genevieve, it's so delicious, right, although I have tried to make it with less butter so I don't feel that guilty after having a slice or two or even three - haha
Ramona says
This is true dear Genevieve, so delicious, right?
Jan says
wowza, cruffin heaven baby! Thoroughly enjoyed making these and that family demolished the lot, yum!
Rob says
Both stunning and downright delicious! I have made this cruffin recipe for several brunches and literally everyone goes wild! Fabulous recipe!
Ramona says
Yayy, thanks for your kind feedback on my cruffin recipe - it is a healthier version but still to die for, I agree 😉 Thanks again and I am super happy you guys enjoyed it.
Deb says
Omg I’ve never tried anything quite like these before and they turned out so good. I made a couple substitutions but they were so good.
Janie | Naughty Kitchen says
I have always wanted to have a cruffin! Now I can make these myself. I love anything with cinnamon in it!
Chandice says
Combining a croissant and muffin into one… Absolutely genius! Perfect for a snack or breakfast, thank you so much!
LaKita says
I love grabbing a cruffin from the bakery but never thought to make them myself, your recipe makes the process so simple and they came out perfect.
Enriqueta E Lemoine says
I need this in my life. I'm saving your cruffin recipe to make it for our Easter brunch. Thanks for sharing.
Jessica says
How lovely! <3 This is going to be absolutely perfect to serve for a ladies brunch I'm hosting next weekend. I just hope my turns out as pretty as yours. I'm sure it will as your instructions are always very precise and thorough.
Healing Tomato says
You have managed to bring two of my favorites together! I love croissants and I love muffins. This is an incredibly delicious and creative recipe
Megan says
These are absolutely to die for! I made them and the family smashed it in the same day. Needless to say, everyone has requested I it them again.
Jere says
Thanks for posting this recipe as I have had something similar this cruffin and it was heavenly. Love you can make one big one.
Cathleen says
This is so new to me, but I am so excited to give it a go! Putting spelt flour on my shopping list for this week, thanks so much for the recipe 🙂
Veronika Sykorova says
This looks so delicious! I've never heard of cruffin but I love both muffins and croissants so I gotta try this asap!
Jenny says
This cruffin is lovely! Had never heard of it. It looks so good and reminds me of a babka bread somehow. Your recipe is easy and fuss-free and beautiful in color. Thanks so much; I will definitely make it.
Heidy says
Wow! This Heavenly Cruffin recipe turned out fantastic. It was a cinch to make following your excellent instructions and tips. This recipe will definitely become part of our dessert rotation.
Allyssa says
Thank you so much for sharing this amazing heavenly cruffin recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Natalie says
What a lovely weekend dessert. I love that you used spelt flour. I will definitely add this to my list to try. Can't wait.
Linda says
I've been wanting to make cruffin and this recipe is a keeper! I mean look at that cut
Chef Dennis says
This was really scrumptious! Very satisied.
Andrea White says
Love it! So good!
Kristina says
Loved it!
Oscar says
Omg these were so good. Why I’ve I never made these before. Great recipe.
Megan Ellam says
These look incredible!
Jean says
so heavenly! I like that I can have it anytime of the day! Such a great dessert and breakfast to have.
Julia says
Wow these are delicious!
Addie says
This is such a delicious recipe!
Alexandra says
This is such a wonderful sweet treat! Perfect for my festive table.
Amy says
Oh that's heavenly alright! Looks amazing!