Cruffins recipe
Recipe for cruffins with pistachio or chocolate cream.
Join me today in making these delicious cruffin muffins filled with pistachio cream or Nutella. These American muffins, made from buttery yeast dough, are perfect for a sweet breakfast or a snack during the day. Check out my recipe and see how to make cruffins in the comfort of your own kitchen. Step-by-step photos and a short video will help you prepare them perfectly :)
Table of content
Cruffins step-by-step recipe
If you enjoy yeast-based baked goods and love trying new recipes, be sure to try this cruffin recipe just like from an American bakery.
Cruffins with cream recipe with video
Wyposażenie
- Muffin tin.
Składniki
ingredients for cruffin dough
- 7-8 g dried yeast (or 15 g fresh yeast)
- 60 ml lukewarm water
- 125 ml milk
- 1 egg (size L)
- 350 g wheat flour – al-purpose (2 and 1/3 cups)
- 50 g sugar (1/4 cup)
- 250 g butter (very cold)
ingredients for coating cruffins
- approx 20 g butter (melted)
- approx 30 g sugar
ingredients for cruffin filling
- approx 60 g pistachio cream
- approx 60 g chocolate-nut cream (e.g., Nutella)
Instrukcja
How to make cruffins step by step
Step 1 – prepare the cruffin dough
- Dissolve the yeast in water – mix it.7-8 g dried yeast, 60 ml lukewarm water
- Mix milk and egg together.125 ml milk, 1 egg
- In a larger bowl, mix flour and sugar.350 g wheat flour – al-purpose, 50 g sugar
- Grate the butter on a coarse grater or cut it into small pieces.250 g butter
- Add the butter to the flour and knead into a crumble.
- Add the wet ingredients to the bowl.
- Mix everything with a spoon – the mixture will be sticky.
- Cover the bowl with cling film and refrigerate for a few hours – preferably overnight.
Step 2 – Prepare the cruffins
- Take the chilled dough out onto a lightly floured surface and knead briefly.
- Roll out the dough into a slab about 1 cm thick (you can lightly dust with flour).
- Fold one side of the dough inward.
- Fold the other side of the dough inward, covering the first piece—fold it like a letter.
- Roll out the dough again and fold it as before.
- Repeat the rolling and folding several times—I did it 9 times.
- Finally, roll out the dough to a thickness of about 0.5–1 cm.
- Cut the dough into 8 roughly equal portions—or more if you want to make additional cruffins.
- Gently roll out each piece a little more.
- Cut each piece in half, leaving about 2 cm of dough uncut.
- Twist the cut pieces around each other—like a braid.
- Roll the dough into a log so that it resembles a rose.
- Place the cruffins in the prepared pan (I greased mine with butter and dusted with flour).
- Cover the pan with the cruffins with foil or a cloth and leave for about an hour to let them puff up.
Step 3 – Baking the cruffins
- Preheat the oven to 180°C (356°F) with the top and bottom heat setting.
- Place the pan with the cruffins in the oven and bake for about 25 minutes, until golden brown.
- Remove the cruffins from the oven and carefully take them out of the pan.
Step 4 – Decorating the cruffins
- While still warm, brush the cruffins with melted butter—I recommend using a pastry brush.approx 20 g butter
- Sprinkle them with sugar as well—I poured the sugar into a bowl and “dipped” the cruffins in it.approx 30 g sugar
- Transfer the creams into a piping bag fitted with a tip (e.g., one for filling doughnuts—I used a Wilton 1M star tip).approx 60 g pistachio cream, approx 60 g chocolate-nut cream
- Insert the tip into the center of the cruffin and pipe in the cream.
Film
Uwagi
Wartości Odżywcze
What are cruffins?
Cruffins, or slightly Polonized “cruffiny,” are a combination of muffins and croissants. Put simply—muffins made from French-style dough. Earlier on the blog, I shared a cronut recipe, which are doughnuts made from this type of dough. This time, I went for tasty muffins that I filled with cream after baking. I didn’t want to use ready-made puff pastry, so I chose a slightly easier and quicker Danish dough instead. In general, French-style dough is a yeast dough that is repeatedly rolled with cold butter. This creates micro-layers within the dough. With Danish dough, the butter is added in small pieces, so it’s already well distributed throughout the dough from the start. This allows you to shorten the rolling and folding process a bit. If you enjoy treats like this, be sure to try this recipe!
What ingredients are needed to make cruffins?
The buttery yeast dough itself has just a few ingredients that are easily available in any store. Below is a short list of the products I used.
- Yeast – this time I used instant yeast for one reason: I ran out of fresh yeast :) You can use either one; it doesn’t make much difference here.
- Butter – despite its high price, I recommend using extra butter with a high fat content.
- Milk – I used 1.5% UHT milk, but you can use any other type, even plant-based milk.
- Wheat flour – preferably type 500, but type 550 will also work, you can use all-purpose flour
- Sugar – I added only 50 g of sugar to the dough, so the cruffins turn out mildly sweet—especially with so much butter. That’s why it’s worth filling them with cream after baking and sprinkling sugar on top. If you like very sweet baked goods, you can add more sugar directly to the dough.
What to fill the muffins with?
I filled some of my cruffin muffins halfway with pistachio cream. I didn’t add or mix anything into it. The other half of the cruffins I filled with Nutella. Instead of these creams, you can use other spreads—e.g., Biscoff cream (if you have any left from making my Biscoff recipes ;)). You can also fill them with marmalade, jam, or any fruit preserve.
How many calories do cruffins have?
In the table under the recipe, I noted that one cruffin contains 528 kcal. Admittedly, that’s quite high in calories, but considering 250 g of butter was used, it’s not surprising, and the creams added their share too. What can you do if you crave cruffins but want to cut down on calories? The simplest way is to make more cruffins from the same dough. Mine turned out really large (remember, they rise during baking). So you could divide the dough into, say, 12 portions instead of 8. Each cruffin will then have fewer calories. And instead of high-calorie creams, use jam or homemade preserves for the filling :)
How to store cruffins?
Cruffins, being a yeast-based pastry, will gradually dry out and harden over time. Although less so than traditional yeast pastries, since they contain a lot of butter. To prevent this, it’s best to store any uneaten cruffins in an airtight container with a lid. The next day, you can refresh them by briefly warming them in the microwave or in a preheated oven.
I hope these extraordinary muffins with pistachio cream will delight you and your loved ones. I’d be very happy if you try the recipe and share your feedback in the comments under the recipe :)
P.S. I also warmly encourage you to follow my Instagram profile, where you can easily save my recipes for later.
Recommended muffin recipes
Be sure to also try my other delicious and simple muffin recipes, perfect for dessert, a snack, or breakfast. Here, I recommend three of these recipes, with many more available on the blog.
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Cruffins Recipe
I invite you today to try these delicious cruffins filled with pistachio cream—or any of your other favorite fillings! This hybrid of a muffin and a croissant, stuffed with luscious pistachio cream, is absolutely divine. With my tips, process photos, and video tutorial, baking your own cruffins will be completely hassle-free. If you want to surprise your loved ones or friends with pistachio cruffins that look and taste like they came from the finest artisanal bakery, you definitely need to try this recipe!
