Easy recipe for Cruffins

Have you ever heard of Cruffins? This pastry is a combination of a croissant and a muffin. It originated in Australia, then became popular in the United States and now it’s trending worldwide. Did you know that it’s really easy to make Cruffins yourself? I made these with only 1 basis ingredient. With this basic recipe you can vary as much as you want of course. On this page I’m sharing my easy recipe for Cruffins.

Cruffins: the basis

The basis to make cruffins is croissant dough. You can of course make this yourself from scratch, but that this wouldn’t be called the ‘easy recipe for Cruffins’. I used a can of croissant dough that you can buy in most supermarkets. A can for 6 croissants will make 3 big Cruffins.
Basically, that’s all you need. Now, of course, you can make the Cruffins tastier or more special. I for example spread out some whisked egg over the Cruffins before I baked them, to get that nice golden-brown layer.
And after I baked them, I rolled them in sugar and cinnamon for a sweet crispy layer.
You can also fill the Cruffins with jam after baking, or cut them open like a croissant and then top them with strawberry jam.

What you need to make Cruffins

As you know now, the ingredients are really easy. So I’ll tell you what else you need to make good Cruffins.
You need a baking tin suitable to make Cruffins. I used my popover tin. That’s the only way to get these nice high Cruffins, the way they’re supposed to be. If you live in the Netherlands you can order your popover tin with a 2,50 discount if you use code ‘anne-travel’ when you order here.
You can also use a regular muffin tin but than you’ll get very small and low cruffins.

The second thing you need to make good Cruffins is a good rolling technique. That’s why I made an instruction video showing you how to roll the dough exactly and I tried to describe it as good as possible in the easy recipe for Cruffins below.

Easy Cruffins recipe

Ingredients (serves 3):
1 can croissant dough
1 egg, whisked
3 tablespoons sugar
1 teaspoon cinnamon

Preheat the oven to 200C. Open the can of croissant dough. The dough usually consists of 6 triangles attached together. Divide the dough in three rectangles, so you keep 2 triangles together. Push the two triangles together so you get a rectangle. Use a sharp knife or a pizza cutter to cut the rectangle lengthwise in 3 even strips. Put one strip on top of another but about a centimetre lower than the bottom one. Put the 3rd strip on top of that but also a centimetre lower.
Now start rolling from the top (so from the bottom strip) and roll it all the way up. Turn it around with the spiral side up and tuck the three loose ends under so that they stay in place.
Repeat with the remaining two triangles.
Grease a popover tin and press the 3 spirals in 3 of the tins. Spread with the whisked egg if desired for a nice brown color. You’ll only need about 1/4 of the whisked egg.
Put the Cruffins in the oven and bake for 10 minutes. Lower the temperature of the oven to 180C and bake for 20 more minutes. Check after 15 minutes to see how they’re doing.

In a bowl, mix the sugar with the cinnamon.
Take the tin out and let the Cruffins cool in the tin for 2 minutes. Then carefully remove them. Roll the cruffins through the sugar mixture for a sweet, crispy layer.

I like the Cruffins best when still warm but, just as with croissants, you can also eat them when they’re cooled down.
Want to eat warm Cruffins again the next day? Just put them in the oven for 5 minutes.

You might also like my recipe for savory popovers with cheese.

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