Buttery Flaky Cruffins (Print Version)
# Ingredients:
→ Dough Base
01 -
¾ cup (180ml) warm milk
02 -
1 teaspoon salt
03 -
1 fresh egg
04 -
2 tablespoons granulated sugar
05 -
¼ cup (60ml) unsalted butter, melted
06 -
3 cups (375g) all-purpose flour
07 -
2¼ teaspoons (1 packet) active dry yeast
→ Butter Layer
08 -
½ cup (115g) unsalted butter, softened and ready to use
→ Suggested Toppings
09 -
Drizzle on some melted chocolate
10 -
Powdered sugar for a light dusting
11 -
A sprinkle of flaky sea salt for savory vibes
# Instructions:
01 -
Grab a big mixing bowl and toss in your yeast, salt, sugar, and flour. Stir them together first, then pour in the egg, butter, and warm milk. Give it all a good mix until you’ve got a sticky dough forming. Knead for 8-10 minutes by hand, or let a stand mixer with a dough hook handle it in 5-6 minutes. The dough should become elastic and smooth.
02 -
Coat a bowl with a bit of oil, plop your dough inside, and cover it with a kitchen towel. Place it somewhere warm and let it puff up for about 60-90 minutes, doubling in size by the end.
03 -
Punch your dough down gently and slice it into 6 evenly-sized pieces. Use a rolling pin to flatten each piece super thin. Spread the butter on top in a nice, even coating—this step’s where the layers start coming together.
04 -
Roll each thin rectangle tightly into logs. Cut each log lengthwise, revealing the layers hidden inside. Roll these cut pieces into coils and tuck them snugly into a greased muffin tray with the cuts showing upward.
05 -
Leave the shaped cruffins to rise one last time for 30 minutes. Preheat your oven to 375°F (190°C). Once ready, bake them until golden and crispy—this takes about 20-25 minutes. Your house will smell incredible!
# Notes:
01 -
Flaky like a croissant but baked in muffin-style fun—perfect for mornings.
02 -
Make the dough ahead and chill overnight. Let it warm up a bit before shaping.
03 -
They keep well in a sealed container for 2 days or freeze perfectly for up to a month.