Friday, January 17, 2020

How to Make Cruffins from Scratch

When a croissant meets a muffin amazing things happen!

Tell me, can you think of something better than starting your day with one of these soft and flaky, buttery and perfectly sweet CRUFFINS, next to a steamy-hot cup of coffee?!?!

If you haven't heard of cruffins before (seriously?!?) they are a mix between croissants and muffins. They have the same laminated, airy and light dough of croissants, served up in a beautiful muffin shape. 

What more can I say, they are simply magical ... like any hybrid after all. Cause when you pair up the best of two things that are clearly meant for each other, BOOM! You can only end up with something amazing. 

Take a look, isn't this simply lick-your-sugary-fingers delicious?!?

You know I love (and I mean LOOOOVE) everything about homemade bread, especially when it comes in a muffin shape and it's covered in sugar. I love the soothing pleasure of mixing the dough and watching it rise. I love the comforting taste of the freshly crafted goodness.  And I love showing you how to create the perfect cruffins in your own kitchen without too much effort and few simple steps. 
So here it is, my recipe for you.
And if you are wondering, they do taste as good as they look :)

Here is the recipe for these cruffins:


YIELD: 12 cruffins
    • 2 eggs
    • 1 cup (235 ml) warm milk
    • 1/2 cup (100 gr) sugar
    • 5 oz (150 gr) unsalted butter, melted 
    • 1 orange, finely grated zest
    • 1/4 teaspoon salt
    • 1 packet (7.5 gr) active dry yeast
    • 4 cups (520 gr)  all-purpose flour
    • sugar for rolling


TIME: 30 minutes to prepare, 5 hours inactive
In a large bowl, add the eggs, milk, sugar and 2 oz (60 gr) of melted butter (save the rest for later).
Beat well.
Add the orange zest, salt, flour, and yeast and mix well with a spoon or your fingers.

Knead for several minutes, make into a ball. Place the dough into a large bowl, sprinkle with flour, cover with plastic wrap and a kitchen towel and let rise in a draft free area (inside the off oven) for about 4 hours or until doubled in size

Move the dough to the counter lightly sprinkled with flour. Knead for a minute, and divide into 6 equal parts.
Working with one ball of dough at a time: roll into an extra thin rectangles.

Brush it with melted butter,  tightly roll on itself starting from the shortest side.

Cut the long log of dough in two long half.

And roll each on themselves as shown (with cut layers on top, visible).

Place each rolled up dough into a muffin mold sprayed or greased.
Finish up with all the dough, making 12 pastries. Let them sit and rise for another 30 to 60 minutes.

Preheat the oven to 400 degrees F (200 degrees C).
Bake  in the middle part of the oven for 15 to 18 minutes, or until deep golden on top.
Remove from the oven and let cool down for two minutes.
As soon as you can manage, remove the cruffins from the mold and roll in sugar. If you do this when they are still warm, the sugar will easily stick.



  1. Of course I am going to make these:) TODAY! Thank you, can't wait.

  2. YUM! They look scrumptious. {drool, drool}

  3. Would it be ok to add a little sugar and cinnamon before rolling it onto itself? I'd like to make these. Looks beautiful.

  4. These look divine. How large a rectangle should each piece be? Do I bake in a reg muffin tin or jumbo tin? (I have both.) Looking forward to making these

  5. Cannot wait to try these, can I make them in silicone muffin holder?

  6. Will this work if you let it rise overnight in the refrigerator then continuing as usual in the morning?

    1. Yes!! Sorry for the late reply. Make sure the dough gets back to room temperature and final rise (if it didn't already) before shaping and baking. Hope you'll love it!

  7. Made them for breakfast (started them late last night) and they were delicious! Ended up using lemon zest as didn't have orange. Will try them with some cinnamon sugar next time.

    1. So happy to hear. Cinnamon sugar is also amazing on these ... I need to make some with cream filling next :)

    2. Did you ever make these with the cream filling? If so would you post the recipe? Thanks!

  8. I use regular active dry yeast ... I gave time to the dough to rise :)

  9. Do you proof your yeast before adding it to the other ingredients?

  10. These were delicious! Everyone raved about them. I thought about adding a thin layer of pastry cream before rolling them up. Do you think that would work? Thank you!

  11. I don’t have any oranges for orange zest, will it make a big difference?

  12. How do I print out your recipes?

  13. Could you spread a little jam on the dough before rolling?

  14. A grocery store near me makes raspberry cheese cruffins. Have you filled these with anything before baking?

  15. Made these cruffins today. I used my bread maker to mix and knead them using the dough cycle. It made the process very enjoyable and kept clean-up to a breeze. I made the recipe just as Manuela has it written and they came out soft and light and rose beautifully. Thank you Manuela, this was a new type of pastry to make and was very tasty and fun. I will make them again as they are a really nice change from the regular pastries and not too sweet.

  16. The layers of the cruffins disappear after baking, why?

  17. I made an almond paste, spread it on before you roll.. just like an almond croissant..