Today I've prepared something, in my opinion, really interesting and at the same time, it is pretty easy to make. This dessert will amaze your guests for sure. Fluffy but small at the same time, something like a croissant and muffin at the same time, and the name of this dessert is Cruffin.
So, as I usually do, know I will give you some insights and actually share what is Cruffin and the history behind it before we jump to the recipe.
A cruffin is a hybrid of a croissant and a muffin. The pastry is made by proving and baking the laminated dough in a muffin mold. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.
The first known Cruffin to be created was by Kate Reid of Lune Croissanterie in Melbourne, Australia in 2013. The Cruffin was later popularized and trademarked by Mr. Holmes Bakehouse, from San Francisco. Since then, there have been multiple variations of the cruffin found all over the world.
But don't worry with this recipe you will easily recreate this very wanted dessert!
So let's jump straight to the recipe!
Prep: 30 min
Cook time: 25 min
Servings: 12 portions
Calories per serving: 179 kcal
Find the recipe & nutrition facts below :
2 1/2 cups all-purpose flour (300 gr) + 1 tbsp
4 tbsp. sugar
1 pinch of salt
2/3 cup warm water (150 ml)
7 gr dry yeast (1 package)
1/3 cup oil (65 ml) or 120 gr. margarine/vegan butter(for more croissant-like texture)
12 tsp jam of choice
2 tbsp soy milk (or any other milk)
Step 1: In a small bowl mix dry yeast with warm water(not hot) 1 tbsp sugar and 1 tbsp flour. Set aside for around 5-10 minutes.
Step 2: In a large bowl mix flour, sugar, and salt, then add in the yeast mixture and oil. Mix everything together to form a dough.
Step 3: On a sprinkled with flour surface place your dough and cut it into 6 equal pieces.
Step 4: Take 1 piece and roll it out into a thin ellipse, then roll it into a roll and cut lengthwise in 2 equal pieces and roll each of them once again but into a rose shape form. Repeat with other pieces.
Step 5: Place your roses into a muffin tin (greased if not silicon). Set them aside in a warm place covered with a kitchen towel for around 20 minutes.
Step 6: Preheat the oven to 180° C.
Step 7: After 20 min the cruffins should be much bigger, brush them with some soy milk to reach a golden top.
Step 8: Place them into the oven. Bake for 25 minutes or until a toothpick from the center comes out clean.
Step 9: Let the cruffins cool down for around 15 minutes then with a teaspoon in the middle of each rose make a small hole (but the hole should not come from the bottom of the cruffin) and place inside around 1 tsp of jam of choice. I used blackberry jam, but it will work with any type of jam.
Step 10: Serve with a sprinkle of powdered sugar.