Super Moist Cruffins Filled with Caramel Pastry Cream
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- 12-cup muffin tin
INGREDIENTS
- 10½ tablespoons/150 grams unsalted butter, softened
- ½ cup/100 grams granulated sugar
- Toasted almonds, chopped
Dough:
- 4 cups/500 grams all-purpose flour
- ½ cup/100 grams granulated sugar
- 1 large egg
- 1 ounce/25 grams fresh yeast, or 8 grams dry yeast, about 1 tablespoon
- 1 cup/250 milliliters whole milk
- 100 grams unsalted butter, softened
- ⅔ tablespoon/7 grams salt
Filling:
- 2 cups/500 milliliters whole milk
- ½ cup/100 grams granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 4 large egg yolks
- ¼ cup/50 grams cornstarch
- 7 tablespoons/100 grams unsalted butter
- ¾ cup/150 grams caramel sauce, store-bought or homemade
- A pinch of salt
INSTRUCTIONS
- In a medium saucepan, heat the whole milk over medium heat. If using a vanilla bean, split it and scrape the seeds into the milk, adding the bean pod as well. Stir occasionally and bring the milk just to a simmer. Once heated, remove from the heat and discard the vanilla bean pod (if used), or add the vanilla extract if using that.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and well combined.
- Gradually pour a little of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs (this prevents them from scrambling). Once the egg mixture is warmed, slowly pour it back into the saucepan with the remaining milk, whisking continuously.
- Place the saucepan back on the heat and cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil. This should take about 3-5 minutes. Once thickened, remove from the heat.
- Stir in the unsalted butter and caramel sauce until fully combined and smooth. Add a pinch of salt to balance the sweetness.
- Pour the caramel pastry cream into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Once cooled, refrigerate for at least 1 hour before using as a filling for the cruffins.
- In a stand mixer fitted with the dough hook, combine the milk, yeast, and sugar. Mix until dissolved. Add the egg and flour, and mix on medium speed until the dough comes together. Add the salt, then gradually incorporate the butter, a few pieces at a time, until fully absorbed. Increase the speed to high and knead for 6 minutes, or until the dough pulls away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1½ hours. For enhanced flavor and texture, refrigerate the dough overnight.
- An hour before rolling, remove the butter from the fridge to soften.
- On a floured surface, roll the dough into a thin rectangle. Spread with softened butter, then fold the dough into thirds (like a letter). Rotate the dough, roll out again, and repeat the butter-and-fold process. Chill the folded dough in the freezer for 10 minutes.
- Roll the dough into a thin rectangle. Use a pizza cutter to slice it into 4 cm (about 1.5-inch) strips. Roll each strip into a spiral and place it in a greased muffin tin.
- Cover and let the dough rise for 40 minutes, until puffy.
- Preheat the oven to 350°F (180°C). Bake the cruffins for 25 to 30 minutes, or until golden brown and crisp.
- While still warm, roll the cruffins in sugar. Let cool, then fill with your desired filling using a piping bag.
RECIPE NOTES
MY NOTES
FAQ
What is the difference between a cruffin and a croissant?
A cruffin is a hybrid pastry that combines elements of a croissant and a muffin. While both pastries are made with laminated dough, which involves folding butter into the dough through multiple layers, cruffins are shaped and baked in muffin tins rather than being rolled into a crescent shape. This changes the texture and structure slightly, creating a more compact, spiral shape with distinct layers. The muffin tin helps the dough rise upwards, resulting in a taller, more structured pastry with crispy outer edges and a soft, airy interior. Croissants, on the other hand, are typically rolled and curved into their classic shape, giving them a more uniform crust and a larger surface area for the flaky layers to spread. Cruffins are also often filled with creams, jams, or spreads, and coated in sugar, making them more versatile for sweet variations, while croissants are equally common as both sweet and savory pastries.
Can I make the dough ahead of time and freeze it?
you can make the dough ahead of time and freeze it for later use. After kneading and completing the first rise, punch down the dough to release excess air, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It’s best to freeze the dough before shaping, as this gives you more flexibility when you’re ready to bake. When you want to use it, transfer the dough to the refrigerator and let it thaw overnight. Once thawed, roll, layer with butter, shape, and allow it to complete the second rise before baking. Alternatively, you can freeze fully shaped, unbaked cruffins in the muffin tin. When ready to bake, let them thaw and rise at room temperature for 2–3 hours until puffy before placing them in the oven. Properly stored, the dough can last in the freezer for up to 2 months without losing quality.
How do I know when the cruffins are fully baked?
Cruffins are fully baked when they turn a deep golden brown on the outside, and the layers appear crisp and well-defined. This usually takes around 25 to 30 minutes at 350°F (180°C), but ovens can vary, so visual cues are essential. The tops should feel firm and crisp to the touch, while the sides should have pulled slightly away from the muffin tin. If you’re unsure, insert a toothpick or skewer into the center of a cruffin — it should come out clean or with only a few dry crumbs. If there’s wet dough on the skewer, continue baking for a few more minutes, checking every 3–5 minutes to avoid over-baking. Additionally, tapping the cruffin should produce a hollow sound, indicating the inside is fully cooked. For extra precision, use a kitchen thermometer: the internal temperature should be around 190–200°F (88–93°C) when properly baked.
Can I use store-bought dough instead of making it from scratch?
you can use store-bought dough to save time, though the texture and flavor might differ slightly from homemade brioche or croissant dough. The best option is pre-made croissant dough, typically found in the refrigerated section. Roll out the dough to ensure it’s thin and even, then proceed with layering and folding the butter as you would with homemade dough. If using canned crescent roll dough, keep in mind that it’s usually pre-sectioned, so you may need to press the seams together before rolling. While store-bought dough lacks the slow fermentation that develops flavor in homemade versions, it still produces a deliciously flaky result. You can enhance the flavor by brushing the rolled dough with melted butter and a sprinkle of sugar or cinnamon before shaping.
What’s the best way to store leftover cruffins?
Store leftover cruffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week, but note that refrigeration can dry out the pastry slightly. To maintain freshness, wrap each cruffin individually in plastic wrap or foil before placing them in the container. When ready to eat, reheat in a preheated oven at 300°F (150°C) for 5–7 minutes to restore their crispness. You can also freeze cruffins for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature for 1–2 hours, then reheat as mentioned. If the cruffins are filled with a heat-sensitive filling like whipped cream, thaw and eat without reheating. Sugar-coated cruffins may lose some of their coating over time, so consider re-rolling them in sugar after reheating for the best texture.
How can I prevent the dough from sticking while rolling and folding?
To prevent the dough from sticking while rolling and folding, lightly flour your work surface, rolling pin, and hands, but avoid using too much flour, as it can dry out the dough and affect layering. Rotate the dough frequently as you roll, lifting it slightly to ensure it doesn’t stick to the surface. If you notice sticking, use a bench scraper to gently release the dough without tearing it. Chilling the dough between folds is crucial because warm dough becomes sticky and hard to handle. If the butter starts to seep out or the dough feels too soft, place it on a floured baking sheet, cover, and chill in the freezer for 10–15 minutes. Using a silicone baking mat instead of a floured surface can also help reduce sticking. Keeping the dough cold, handling it gently, and adding just enough flour to prevent sticking ensures clean, even layers in the final bake.
Can I add spices or flavorings to the sugar coating?
Yes, adding spices or flavorings to the sugar coating is a great way to enhance the flavor of your cruffins. Mix ground cinnamon, cardamom, nutmeg, or ginger into the sugar for a warm, spiced coating. A common ratio is 1–2 teaspoons of spice per 100 grams (½ cup) of sugar, but you can adjust this to taste. For a citrusy twist, add finely grated lemon, lime, or orange zest. You can even infuse the sugar with vanilla bean seeds or a small amount of finely ground dried lavender for floral notes. To make the coating stick better, roll the cruffins in the sugar while they’re still warm from the oven. If you prefer a subtle glaze, dissolve flavored sugar in a little water to make a syrup and lightly brush it over the cruffins. Experimenting with spice and flavor combinations lets you customize the cruffins to suit different occasions or pair with your chosen filling.
