Cruffin are the love child of a muffin and croissant.
This recipe is inspired by half Instagram famous Mr. Holmes Bakehouse, and half by local Nyack bakery, The Runcible Spoon- and a tad bit of my own imagination.
If you’re into math, you know that’s over 100%, which is mathematically possible because these are better than an A+.
I also need to give Alton Brown for inspiring me to use a popover pan to cook these babies in, rather than muffin tins, I like the shape, and the way the tops brown up in the popover pan better than muffin tin.
First things first,
You’re going to make some Croissant Dough. As usual I refer to my baking bible, AKA Martha Stewart’s Baking Handbook for a solid recipe I could trust.
Make sure you have a lot of butter!
Please follow this recipe to create the dough, or blaze your own trail and make your personal favorite (I’d love to hear about it in the comments).
Also, below is a helpful video on how to fold and roll your dough, to get those beautiful, buttery layers.
Once you have your triangle shaped dough pieces, layered with butter and ready to proof, roll up just like a traditional croissant.
The first proof will be done on a flat surface rather than the popover tin.
Lightly brush an egg wash over the crescents, then cover with plastic wrap to rise, until double in size, about 1.5 hours.
Once they have risen, place them sideways into your popover tin, and brush a second layer of egg wash over them.
Preheat your oven to 400 and let the Cruffins rise a bit more while the oven gets hot.
Bake for roughly 20 minutes- if the tops become too brown, turn heat down to 350 and continue baking.
Once done baking, brush with melted butter, and dunk in cinnamon sugar.
And that’s it! I wouldn’t even wait for them to cool before demolishing!
I wanted to add a little extra, so I filled one with marshmallow cream and a hot chocolate sauce.
That was a good choice!
These bad boy fulfilled a big time craving, they’re sweet, buttery, flakey, and have that great yeasty flavor in the dough. I hope you enjoyed the recipe!
Thanks for reading,