Buttery Flaky Cruffins (Print Version)
# Ingredients:
→ Dough Base
01 -
1 fresh egg
02 -
2 tablespoons granulated sugar
03 -
¾ cup (180ml) warm milk
04 -
2¼ teaspoons (1 packet) active dry yeast
05 -
¼ cup (60ml) unsalted butter, melted
06 -
3 cups (375g) all-purpose flour
07 -
1 teaspoon salt
→ Butter Layer
08 -
½ cup (115g) unsalted butter, softened at room temperature
→ Suggested Toppings
09 -
Flaky sea salt for a savory finish
10 -
Powdered sugar dusted over the top
11 -
Drizzle of melted chocolate
# Instructions:
01 -
In a big mixing bowl, toss together your flour, salt, sugar, and yeast. Add in warm milk, melted butter, and crack in the egg. Mix until you've got a rough, shaggy dough. Knead everything by hand for around 8-10 minutes until it's smooth, or let a stand mixer with a dough hook do the job in 5-6 minutes.
02 -
Put the dough into a lightly greased bowl, cover it up with a towel, and leave it somewhere warm. Give it about 1-1½ hours until it puffs up and doubles its size.
03 -
Once your dough's risen, punch it down gently to release the air. Split the dough into 6 equal parts, and roll every piece thin as paper. Spread a little softened butter all over each one. This is where the magic begins!
04 -
Take each buttered rectangle, roll it up into a tight log, then carefully slice it down the middle to reveal those layers. Coil the halves into spirals, keeping the buttery layers visible. Place each one nicely into a greased muffin tin.
05 -
Give your cruffins another 30 minutes to rise while preheating the oven to 375°F (190°C). Pop them in the oven for 20-25 minutes until they come out golden and crisp. Your kitchen will smell heavenly!
# Notes:
01 -
These treats are like croissants baked into muffin shapes. They're perfect for breakfast or snacks.
02 -
Want to save time in the morning? Make the dough a day before, chill it overnight, then let it warm up before shaping.
03 -
Store in an airtight container for up to 2 days or freeze them for a whole month.