Flaky homemade cruffins from scratch
Flaky homemade cruffins from scratch
Ingredients
Dough
- 1 cup 240 ml whole milk, warmed (about 110°F / 43°C)
- 2 1/4 teaspoons 7 g instant or active dry yeast
- 3 tablespoons 38 g granulated sugar
- 3 tablespoons 43 g butter, softened
- 3 cups 375 g all-purpose flour, plus more as needed
- 1 1/4 teaspoons salt
Lamination
- 1 cup 226 g salted butter, slightly softened
- 1 tablespoon all-purpose flour
Filling & Coating
- 3/4 cup 150 g granulated sugar
- 1 tablespoon ground cinnamon
- Optional fillings: Nutella jam, lemon curd, or pastry cream
Instructions
- Whisk warm milk, yeast, and sugar in a mixer bowl. Let sit 5 minutes until foamy.
- Add butter, 2 cups flour, and salt. Mix until combined, then add remaining flour and mix until a soft dough forms.
- Knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 2 hours until nearly doubled.
- Punch down dough and shape into a 10×14-inch rectangle. Chill for 20 minutes.
- Beat butter with flour until smooth. Spread butter over the center third of the dough.
- Fold dough like a letter, roll out, fold again, and chill for 20 minutes.
- Continue laminating as instructed until layers are formed.
- Roll dough thin, sprinkle with cinnamon sugar, add optional filling, roll tightly, slice, and place into a greased muffin pan.
- Bake until golden and flaky. Cool slightly and enjoy warm.
Notes
- Roll cruffins in cinnamon sugar while warm for extra flavor