These delicious cruffins are a distinctive and mouthwatering pastry that will impress your family and friends at any party. In this blog post, we’ll show you how to bake your own cruffins from scratch. You will master the art of making dough, forming the signature flaky layers of a croissant, and baking the perfect cruffin. We will also demonstrate how to include your preferred tastes and garnishes into your cruffins for an elevated culinary experience.

There’s a cruffin recipe in here for everyone, whether they want chocolate, fruit, or anything savoury. What’s even better? These cruffins may be made with only your hands and a few basic ingredients; there’s no need for any special appliances or utensils. Be ready to wow them with your handmade cruffins by rolling up your sleeves.

Why This Pastry is so Popular?

The rise in popularity of cruffins may be attributed to a few key factors. Cruffins, first and foremost, are a delectable and original pastry that combines the best of a croissant flaky texture with a muffin simple, portable form. They are a cut above the others as pastries because of the wonderful harmony of textures and tastes they provide. As an added bonus, cruffins may be filled with a broad selection of delectable flavours. There is a cruffin taste for everyone, from traditional favourites like chocolate and vanilla to more out-there selections like matcha and yuzu.

Cruffins, like many other types of pastries, look very appetising when displayed in a bakery or café. The golden brown colour and unusual form of these treats make them a visual feast that begs to be shared on social media. Finally, the rise of cruffins may be traced back to the current trend of hybrid pastries in the baking world. Bakeries and pastry chefs have started getting creative in response to the popularity of the cronut (a croissant-doughnut hybrid), resulting in the cruffin. The cruffin’s widespread acclaim may be attributed to its wonderful flavour, unusual texture, wide range of flavour options, and hipster chic.

Where Did These Delicious Cruffins Come From?

Mr. Holmes Bakehouse, a San Francisco patisserie, was the originator of the cruffin in 2013. The bakery wanted to come up with a new pastry that had the airy, flaky quality of a croissant and the portability of a muffin. The cruffin was created as a result. Cruffins may be served as is, or stuffed with sweet or savoury fillings like chocolate chips, fresh fruit, or even cheese and herbs. You may have them for breakfast, brunch, or as a midday snack. Cruffins are a new kind of pastry that has swiftly become popular in several countries. The hip bakeshops and cafés of San Francisco, New York, London, and Paris are good places to find them.

Cruffins are a popular American pastry, and bakeries all throughout the nation provide their own twists on the traditional recipe. The West Coast, where the cruffin was invented, and other large cities like New York and Chicago are where you’ll find the most people eating them. In Europe, especially in France and the United Kingdom, you can get cruffins in any number of hip cafés and bakeries. Often filled with vanilla or chocolate, they are a popular French dessert served with coffee or tea. In recent years, Cruffins have also skyrocketed in popularity in Japan and South Korea. Flavorings like matcha, red bean paste, and yuzu are common in these pastries since they are native to these regions.

These delicious cruffins are a popular pastry enjoyed by people all over the globe, with several regional variations on this delightful hybrid delicacy.

Key Ingredients

Cruffins are primarily composed of flour, butter, sugar, salt, yeast, and eggs. Each ingredient is essential for achieving the ideal cruffin texture, flavour, and rise.

Flour – The main ingredient in cruffins is flour, which gives the dough its shape and structure. It has gluten in it, which makes the dough stretchy and helps it keep its shape. For a tender, flaky cruffin, it’s important to use high-quality flour with the right amount of protein.

Butter – Butter is an important part of making cruffins because it makes the pastry rich and flaky. When making croissant dough, butter is spread between the layers of dough. This gives croissants and cruffins their characteristic flaky layers. For the butter to mix well into the dough, it needs to be cold and cut into small pieces.

Sugar – Sugar is added to the dough for cruffins to make them sweet and give them flavour. It also gives food to the yeast, which helps the dough rise. Without sugar, the dough might not rise right, which would make a cruffin that is dense and heavy.

Salt – Adding salt to cruffins is crucial since it improves the pastry’s taste and controls the yeast’s fermentation. It also aids in balancing the sugar and bringing out the other tastes in the dough.

Yeast – Cruffins wouldn’t be the same without yeast, which encourages the dough to rise and fill with air for a light and airy texture. Over-fermentation, which may lead to a sour flavour, can be avoided by using just the optimum quantity of yeast in the dough-making process.

Eggs – Eggs are another important part of cruffins because they make the pastry rich and tasty. They also help the ingredients stick together. This gives the dough structure and keeps it from falling apart while it’s baking. The eggs should be added slowly to the dough, and the dough shouldn’t be worked too much so as not to make it tough.

In conclusion, each of these ingredients is important for making the perfect cruffin. The key to making a delicious, flaky, and irresistible cruffin is to mix and shape the ingredients in the right way and use the right amount of each.

 Delicious Cruffins by Hand

Recipe by Smit Modi

Course: Breakfast  /  Cuisine: French /  Difficulty: Moderate

Servings

6 servings

Prep Time

117 minutes

Cook Time

20 minutes

Calories

234 kcal

Elevate your pastry game with these delicious cruffins – The Ultimate Indulgence

Ingredients

• 240 g bread flour
• 450 g granulated sugar
• 5 g salt
• 5 g yeast
• 60 g water
• 150 g unsalted butter
• 150g jam of your choice

Directions

1. Pastry dough: Put all the ingredients in the mixing bowl and use the dough hook attachment on the mixer to mix them. Mix them on low speed for 12 minutes, or until the dough has about 80% gluten development. Now, cover it well and put it in the fridge for 2 days or overnight.
2. Roll the butter into a 13cm (5in) square book sheet, then put it in the fridge until you’re ready to use it. The next morning, take the cold dough and the butter sheet out of the fridge first thing. Roll out the dough into a 13 x 26 cm rectangle ( 5 x 10in). Then, put the butter sheet in the middle. The butter should be soft and easy to work with. Fold the left and right thirds of the dough over the butter.
3. First and second fold: Roll the dough so that its length is three times its breadth. As if folding a business letter or a single turn, fold the right third and the left third of the dough to the centre, as if creating a triangle. As much as you can, shape the dough into a rectangular shape. Refrigerate it for one hour, perform one more single turn, and refrigerate it for another hour. Last time, roll out the dough into a 20 x 40cm rectangle (8 x 16in). Divide and cut twelve equal lengths, then let them settle for 30 minutes in the refrigerator.
4. Use the oven and a tray of hot, boiling water to make a proof box. When the temperature drops to 28C (82F) after 30 to 40 minutes, it is ready to use for proofing. starting with 2 cold-relax strips. Use a knife to cut off the heads so that they are all the same length. To make the bottom, stretch and tuck the pastries at the ends into the middle of the roll. Before putting a shaped cruffin into their mould, you dip your finger straight from the top to the bottom.
5. Place the cruffin tray in the ready-to-proof box for 2.5 to 3 hours, or until puffy and tripled in size. Remove the tray and preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Bake the cruffins for approximately 20 minutes, or until golden brown. As quickly as possible, extricate them from the mould. Assemble cruffins by rolling them in granulated sugar while they are still heated. Then, fill the cruffins with the marmalade using the pastry bag before serving.

Notes

• The best way to eat these is right after they are baked, when the outside is crisp and the inside is fluffy. If you want to eat them after they have cooled, put them in a 180C/390F oven for 10-15 minutes or an airfryer.
• If the pastry dough becomes too warm, put it back in the fridge immediately.
• Keep thermometer in handy to to change the temperature of the working area.

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Conclusion

Making these delicious cruffins from scratch may seem like an insurmountable challenge, but anybody can learn to do it with the correct supplies, methods, and a little bit of patience. These decadent pastries are well worth the time and effort, and they will leave a lasting impression on anybody who is fortunate enough to sample one. Prepare to get your hands dirty, pick up a rolling pin, and bake a batch of cruffins so delicious that they’ll have your taste buds asking for more.