Description
These flaky homemade cruffins combine croissant-like layers with the ease of muffin tin baking—layered, golden, and ready for your favorite fillings or toppings.
Ingredients
2¾ cups (345 g) all-purpose flour
½ cup (120 ml) warm milk (110 °F)
¼ cup (50 g) granulated sugar
2 tsp instant yeast
1 tsp salt
2 large eggs
1¾ sticks (14 Tbsp / 200 g) unsalted butter, cold and cut into thin slices
Optional: sanding sugar or cinnamon sugar for coating
Instructions
In a bowl, whisk together flour, sugar, yeast, and salt.
In a separate bowl, whisk milk and eggs, then combine with dry ingredients. Mix until a shaggy dough forms.
Knead for 3–4 minutes until smooth. Refrigerate dough for 1 hour.
Roll dough to ~12×18″, dot with half the butter slices. Fold in thirds, turn 90°, roll again, add remaining butter, and fold.
Chill the folded dough in plastic wrap for 30 minutes.
Roll to ~12×18″, trim edges, cut into 12 strips (~1½″ wide). Optionally brush with melted butter.
Coil each strip tightly and place into a greased muffin tin. Cover and proof 45–60 minutes.
Preheat oven to 375 °F (190 °C). Optionally brush with egg wash and sprinkle sugar.
Bake 18–22 minutes until golden, turning tin halfway.
Cool 5 minutes in tin, then transfer to a rack. Serve warm.
Notes
For a cinnamon-sugar swirl, sprinkle sugar before rolling.
Fill post-bake with pastry cream, ganache, or jam.
Try a savory version with cheese or herbs.
Veganize using non-dairy milk and plant-based butter.
- Prep Time: 20 minutes active
- Cook Time: 18–22 minutes
- Category: Breakfast, Brunch, Pastry
- Method: Baking, Laminated Dough
- Cuisine: French-inspired, Modern Pastry
