How to Make Cruffins from Scratch
These cruffins are a mixture of a flaky croissant and a muffin - the muffin is basically the shape.
- 5 oz (150 gr) unsalted butter, melted
- 1 packet (7.5 gr) active dry yeast
- 4 cups (520 gr) all-purpose flour
- 1 orange, finely grated zest
- 1 cup (235 ml) warm milk
- 1/2 cup (100 gr) sugar
- 1/4 teaspoon salt
- sugar for rolling
- 2 eggs
- In a large bowl, add the eggs, milk, sugar and 2 oz (60 gr) of melted butter (save the rest for later).
- Beat well.
- Add the orange zest, flour, and yeast and mix well with a spoon or your fingers.
- Knead for several minutes, make into a ball. Place the dough into a large bowl, sprinkle with flour, cover with plastic wrap and a kitchen towel and let rise in a draft free area (inside the off oven) for about 4 hours or until doubled in size.
- Move the dough to the counter lightly sprinkled with flour. Knead for a minute, and divide into 6 equal parts.
- Working with one ball of dough at a time: roll into an extra thin rectangles.
- Brush it with melted butter, tightly roll on itself starting from the shortest side.
- Cut the long log of dough in two long half.
- And roll each on themselves as shown (with cut layers on top, visible).
- Place each rolled up dough into a muffin mold sprayed or greased.
- Finish up with all the dough, making 12 pastries. Let them sit and rise for another 30 to 60 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the middle part of the oven for 15 to 18 minutes, or until deep golden on top.
- Remove from the oven and let cool down for two minutes.
- As soon as you can manage, remove the cruffins from the mold and roll in sugar. If you do this when they are still warm, the sugar will easily stick. Enjoy your cake!