Buttery Flaky Cruffins

Croissant dough shaped like muffins creates these amazing cruffins. The butter between each soft layer makes an amazing treat that turns regular moments into special ones. I've spent years getting this recipe just right in my kitchen, figuring out all the tricks for making these show-stopping goodies that'll be the star of any breakfast.

I took these to my sister's outdoor brunch last summer. As soon as I opened the box, folks came running over, pulled in by how good they smelled. The way their eyes lit up after that first taste reminded me why I'm so crazy about baking these treats.

Key Ingredients

• All-purpose flour: Gives you that perfect base for those lovely layers to form. Try to get unbleached for the best taste
• Active dry yeast: This makes everything light and fluffy. Always check it's not expired and keep it somewhere cool and dark
• Warm milk: Should feel like bathwater to wake up the yeast without killing it
• Unsalted butter: Go for the fancy European kind with more fat. Trust me, it's worth the extra money for the taste and texture
• Fine sea salt: Brings out all the other flavors while keeping the yeast in check. Regular salt works too, but sea salt tastes cleaner

Baking Instructions

Getting The Yeast Going:

Mix warm milk and yeast in your biggest bowl and watch it get foamy. Add sugar and salt, letting everything dissolve. Add flour bit by bit until you feel the dough come together and get smooth as you work it.

Creating Layers:

Flatten your dough into a rectangle on a floured counter. Gently spread soft butter all the way to the edges. Roll it up tightly, keeping even pressure so all layers are the same. Everything should stay cool but still workable.

Forming And Rising:

Cut your buttery dough into pieces, noticing how silky it feels. Twist each piece into your muffin tin so the layers show nicely. Let them sit until they puff up, watching them grow before your eyes.

Baking Magic:

Soon your kitchen will smell amazing as they bake. Look through the oven door as they rise more and turn a rich golden brown. Let them cool just enough to handle, then dust with sugar or add fillings.

Pin it

Out of everything that goes into these, butter holds a special place for me. After trying lots of different kinds, I found that the rich, creamy European ones work best. My grandma always told me, 'Don't go cheap on butter for pastries,' and with every flaky bite of these cruffins, I know she was right.

Great Combinations

Make your breakfast table feel like a cute French café by having cruffins with hot café au lait. For afternoon snacks, try them with fresh berries and whipped cream. When friends come for brunch, set up different jams, fruit curds, and chocolate spreads so everyone can fix their own perfect treat.

Tasty Twists

Try adding cocoa powder to the dough for chocolate cruffins. For a savory take, mix herbs and cheese between the layers. Make smaller ones in regular muffin tins for snack-sized treats. When fall comes around, throw in cinnamon and nutmeg to give them a seasonal flavor.

Storage Tips

Put your cruffins in a sealed container with parchment paper between them so they don't stick together. They taste best within two days if kept at room temp. If you want them to last longer, wrap each one up and freeze them, then warm them in the oven until they're crispy again.

Pin it

Making these treats for years has taught me that taking your time really does make them better. Each batch teaches me something new. The thrill of taking perfectly baked cruffins out of the oven never gets boring, and watching family and friends enjoy every buttery layer makes all the work worth it.

Frequently Asked Questions

→ Can I make the dough early?

Sure, you can chill the dough overnight in the fridge. Just let it warm up a bit before shaping them.

→ How long will these last?

They stay soft and tasty for 2 days in a sealed container at room temp. You can also pop them in the freezer for a month.

→ What fillings work well?

Sweet ones like chocolate, jam, or lemon curd are great. For something savory, try fillings like pesto, sun-dried tomatoes, or cheese.

→ Do I need special tools?

Not really! A muffin tin and rolling pin should do it. A stand mixer with a dough hook is helpful, but hand-kneading works fine.

→ Why aren't my cruffins flaky?

Flakiness comes from butter layers in thin dough. Keep the butter cool but pliable, roll it thin, and don’t smush the layers when shaping.