Easy Flaky Cruffins (Printer-Friendly Version)
# What You'll Need:
→ Base for the Dough
01 -
375g (3 cups) of regular flour
02 -
A couple of tablespoons of sugar
03 -
1 teaspoon of salt
04 -
2¼ teaspoons or one pack of active yeast
05 -
¾ cup of milk (warmed up to feel cozy)
06 -
¼ cup of unsalted butter, melted down
07 -
A single egg, fresh
→ Butter Layering
08 -
115g (½ cup) of butter, left to soften
→ Proposed Add-ons
09 -
A light coat of powdered sugar
10 -
Drizzle with melted chocolate
11 -
Flaky salt for a savory touch
# Method:
01 -
Toss your yeast, salt, flour, and sugar into a big bowl and give it a good mix. In goes your milk, butter (melted), and egg - stir it up until it looks rough and scrappy. Now take that dough and knead it for 8-10 minutes until it feels smooth and springy to the touch, or cut down the time with a stand mixer and a trusty dough hook (5-6 minutes does it).
02 -
Coat a bowl lightly with oil and plop your dough in. Cover with a clean dishcloth and leave it chilling in a warm spot for about 1-1½ hours. It’ll double in size and puff up nicely when ready.
03 -
Punch that dough down lightly and cut it into 6 equal bits. Roll each into a super-thin sheet, as thin as you can handle without it ripping. Spread each piece with softened butter—a thin layer does the job!
04 -
Roll up each butter-coated rectangle tightly into a log, then carefully slice it lengthwise to show off the layers. Twist the strips into spirals with the cut side facing up. Place each spiral in a section of a greased muffin tin.
05 -
Let the shaped spirals rest again for around half an hour while your oven heats to 375°F (190°C). Bake them for 20-25 minutes until they’re golden and wonderfully flaky. Your house will smell incredible!
# Cook's Tips:
01 -
These delightful cruffins mesh the buttery layers of a croissant with the shape of muffins for a treat like no other.
02 -
You can make the dough the evening before and let it chill in your fridge. Just warm it up a bit at room temperature before shaping it.
03 -
Store them fresh for two days in a sealed-up container or pop them into the freezer for a month if you want them to last!