Here’s how you can treat yourself with delicious Cruffins

No no there’s no spelling error in the heading. We are really going to talk about cruffins. But wait, what are these cruffins? Well, it is made when a croissant meets a muffin. Believe me, it is exactly the same I am not kidding. Okay, you can understand it like this: something with the essence of a muffin, which is made out of croissant dough. They are one of the most wonderful hybrid pastries that made headlines around 2 years ago. I know it’s been a long time but better late than never.

Well, if you’re still confused but on the same side it sounds interesting, we are here with our recipe of this amazingly delicious Almond and Raspberry Cruffins.

Ingredients you’ll need

For the Pastry:

  • 1 tsp fast-action dried yeast
  • 25g golden caster sugar
  • 1 tsp lemon spoon
  • 140g cold unsalted butter, chopped into sugar cubed sized pieces
  • 225g strong white flour, sifted, plus extra for shaping

For the Filling: Although this is optional but is worth it

  • 50g unsalted butter
  • 30g ground almonds
  • A few drops of almond extract
  • 50 g golden caster sugar
  • 1 tsp plain flour
  • 1 egg yolk

To Serve:

  • Icing sugar to dust
  • A few tbsp seedless raspberry jam


  • To make the pastry, you need to add 175ml of just-warm water and yeast to it. Start stirring until dissolved.
  • Then take 175ml water and this time ice-cold water and add lemon juice to it.
  • Now, take a large bowl and add sugar, flour, and ½ tsp fine salt and mix. Then add the cubes of butter until properly coated in the flour.
  • Bring your yeast water and lemon water and splash them over the contents of the bowl.
  • Take a round-bladed knife and start working quickly in order to bring the mix to a rough dough. And make sure that lumps of butter are still inside it.
  • There you need a floured work surface. Now, turn it over the surface and without kneading it too much give it a squat rectangle shape. Now, wrap it in a cling film and let it chill for about 15 minutes in the freezer.
  • Now, you want to dust your work surface and the pastry with flour. Roll your pastry in only one direction until you see that it is 3x long as it is wide. Make sure that you keep the sides straight while rolling and see that the top and bottom are as square as possible.
  • Now, you want to fold your pastry over itself. Here comes the creative part, you need to make a neat block by folding the bottom third up and then the top third down.
  • You need to turn the block in such as way that the open edge is facing to the right just like a book. Gently, press the edges together using a rolling pin.
  • Again roll out and do the same 3 more times in order to get a smooth dough, with the help of odd streak of butter here and there.
  • If at any point you feel, it is becoming greasy or springy, just cover it and let it chill for about 10 minutes before continuing. Wrap the dough once it is finished and let it chill for at least an hour.
  • If you want to go for the filling as well, beat all the ingredients together and season with a pinch of salt. Keep it aside until required.
  • Again, keep the dough on the flour worked surface for shaping. Cut the dough in half across the middle and put the other half in the fridge.
  • Roll the first part of the dough into a 30cm×20cm rectangle and cut out 3 strips of 10cm each from it.
  • You can even create more uniform layers by folding each piece in half lengthways.
  • Then you need to put a tsp of the almond mix at one end of the pastry and simply roll your pastry around it in a spiral.
  • Take a non-stick muffin tin and place, cut-edge up. Repeat the same to make 6 cruffins.
  • Cover them with the cling film but loosely. You can let them chill overnight.
  • For about 2 hours, you need to prove the dough at a cool room temperature. Heat the oven at 190ᵒ C and bake your cruffins for about 20-25 minutes or until risen and turned into deep golden brown.
  • Take them out and let them cool down a little on the rack.
  • Take a piping bag filled with the jam fitted with a 5mm nozzle to fill the jam. You can also use a chef’s squeezy bottle.
  • Push the nozzle and fill the middle of the cruffin with the jam.
  • Use the icing sugar for dusting and serve cool or warm (the way you like).
0 Points

Leave a Reply

Your email address will not be published.