Hey there, friend! So, you know how sometimes you just want to bake something that’s fun and a little fancy but not too serious? That’s where cruffins come in. Imagine a croissant and a muffin had a love child—that’s a cruffin! The first time I made these, I actually thought I’d messed them up (spoiler: I hadn’t).
Why You’ll Love This
I whip up these cruffins when I’m feeling a bit extra fancy, but not quite up for a full-on pastry project. My family goes bonkers over them—especially when they’re warm and fresh. (Who wouldn’t?) Plus, they make me look like a baking superstar with minimal effort. I did panic the first time because they seemed tricky, but honestly, they’re not too bad!
Ingredients
- 500g all-purpose flour (I’ve used bread flour too, works like a charm)
- 2 tsp salt
- 3 tbsp sugar (sneak in some brown sugar if you like a richer flavor)
- 1 packet yeast (though, in a pinch, instant yeast does the trick)
- 300ml warm water
- 150g unsalted butter, softened (my grandma swore by salted butter, but who am I to argue?)
- Extra flour for dusting
Directions
- Mix the flour, salt, sugar, and yeast in a big bowl. Then slowly add the warm water and stir—don’t worry if it looks a bit messy.
- Knead the dough until it’s smooth. This is where I usually sneak a taste of the dough. (Quality control!)
- Let it rise in a warm spot until doubled, usually about an hour. I tend to clean up while waiting, but you do you!
- Roll the dough out into a big rectangle. Spread that softened butter all over it. Don’t skimp, trust me.
- Roll it up tightly like a jelly roll. Slice into sections—about an inch thick.
- Pop them into a muffin tray and let them rise for another hour. This is when I make a cup of tea and daydream about my next vacation.
- Bake in a preheated oven at 200°C (about 390°F) for 20-25 minutes until golden and flaky.
Notes
I’ve discovered that if you toss some cinnamon into the butter, it adds a lovely twist. And don’t worry if your first few attempts aren’t picture-perfect.
Variations
Once, I tried adding chocolate chips—wow, that was a hit! But when I attempted a savory version with cheese, it wasn’t as impressive. Maybe I overdid the cheese? Who knows.
Equipment
If you don’t have a rolling pin, a wine bottle works just fine. Been there, done that!
Storage
Store these cruffins in an airtight container, but honestly, in my house, they never last more than a day.
Serving Suggestions
I love serving these with a bit of jam or butter. My family prefers them with a hot cup of coffee on a lazy Sunday morning.
Pro Tips
I once tried rushing the rising step and regretted it because they turned out a bit dense. Patience is key here!
FAQ
Q: Can I freeze cruffins?
A: Absolutely! Just make sure they’re completely cooled and wrapped up tight. Reheat in the oven for best results.
Q: What if I don’t have a muffin tray?
A: No worries! You can place them close together on a baking sheet—just keep an eye on them so they don’t morph into one giant cruffin!