Cruffin – Half Croissant Half Muffin

The cruffin is a delicious flaky croissant just in shape of a muffin. In other words, it looks like a muffin but it’s actually made with croissant dough. I have to admit that this recipe isn’t easy. It requires some significant efforts. Moreover, it is easier to make their thin layers with a pasta roller.  So let’s get started to make that delicious treat! Oh, I forgot to tell that you can make them with different fillings like almonds, raspberries or vanilla custard.


Yields 8 cruffins
  • 1 1/4 cups (160g) bread flour
  • 1 1/8 cups (140g) all-purpose flour
  • 2 tsp (7g) dry yeast
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup (120ml) lukewarm water + up to 1/5 cup (50ml) for adjustment
  • 1/4 cup (50g) butter, at room temperature
  • 3/4 cup (165g) butter, at room temperature
  • powdered sugar for dusting (optional)


  1. Before you start making the dough, take the butter out of the fridge to get to room temperature (for at least two hours).
  2. In a large bowl mix flours, dry yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes.
  3. The dough is a bit tough – if it is not coming together well, add some more water – up to 1/5 cup (50ml).
  4. Add the 1/4 cup (50g) of butter and knead on low speed for about 5 minutes. Increase the speed to medium and knead for another 15-20 minutes. You should get a very smooth and elastic dough.
  5. Cover with a kitchen towel or plastic wrap and let rise for 40-45 minutes at room temperature. The dough should expand slightly.
  6. Cut the dough into four equal pieces. While you are working with one piece of dough, cover the rest and set aside. Press the dough in a rectangular shape (should have the width of the pasta machine).
  7. With a pasta machine at its thickest increment, feed the dough through the machine. Continue rolling out the dough with the machine until you reach the thinnest increment.  Don’t forget to slightly dust the dough from time to time so it won’t stick to the machine. Cut the dough strip in half and lay both flat on the counter.
  8. Add 1/4 of the remaining butter – about 1.4 oz. (40g) – on top of the two dough strips and spread evenly all over the dough all the way to the edges.
  9. Once finished, start rolling the dough from one end to the other, as tight as possible, into a firm roll. Place that roll on one end of the second buttered dough strip and continue rolling.
  10. When done, cut the roll in half lengthwise with a sharp knife. With the cut side facing outward, twirl the half dough roll into a kind of knot and tuck the ends unterneath – they should not be too tight, so the can still expand a bit. Place in a greased muffin tin.
  11. Do the same with the other half of the roll and repeat the whole process with the remaining dough. Cover loosely with plastic wrap and let rise for about 45-90 minutes (depends on how fast the yeast works) at room temperature until doubled in size. You can also do the hard work a day in advance and let the cruffins rise over night in the fridge.
  12. Preheat the oven to 200°C. Bake the cruffins for 25 minutes until golden brown. Let cool slightly on a wire rack, then dust with powdered sugar.


Recipe adopted from Bake to the roots.


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