Cruffins are the perfect meeting point between the lightness and layering of the classic French croissant and the practical, single-portion shape of the muffin. This little masterpiece is born from the art of laminating dough, but instead of being folded into a crescent, it is rolled and baked in muffin tins, creating a pretty dome on top and a soft, layered texture that makes you dream. Traditionally, cruffins are dusted with granulated sugar and enjoyed plain, but their versatility allows them to be filled with creams, jams or chocolate as desired. The version I propose today is enriched with dark chocolate chips for a delicious result that pleases both young and old. Making them isn’t complicated, but like most leavened pastries it requires a bit of patience. Now let’s see together what you need to prepare these delicious cruffins with chocolate chips:
Other yeasted desserts recipes:
- Difficulty: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- type 0 flour
- sugar
- salt
- 1 egg
- milk
- fresh baker's yeast
- butter
- 1 teaspoon honey
- vanilla extract
- dark chocolate chips
- butter (soft, at room temperature)
- as needed granulated sugar
Preparation
Dissolve the fresh yeast in lukewarm milk together with the honey. In a large bowl mix the flour with the sugar, add the egg, the vanilla extract and the milk with the yeast.
Knead until you get a homogeneous dough, then incorporate the butter cut into pieces and the salt, continuing to work the dough until you obtain a smooth and elastic ball.
Cover with plastic wrap and let rise for about two hours, until doubled in size. Roll the dough out on a lightly floured surface into a rectangle about 1/5 inch (≈0.2 in) thick.
Spread about 100 g (roughly 7 tbsp) of softened butter evenly over the surface and sprinkle with part of the chocolate chips.
Perform the first letter fold: bring the right side to the center, then fold the left side over it, forming a smaller rectangle.
Roll slightly with the rolling pin and brush with the remaining 50 g (about 3 1/2 tbsp) of butter. Sprinkle the remaining chocolate chips on top and fold again by bringing the top down, then roll the dough slightly again with the rolling pin.
Let rest in the freezer for about 15 minutes. Then take the dough back, roll it out until you form a rectangular sheet about 1/5 inch (≈0.2 in) thick and cut strips about 1.5–2 inches wide.
Roll each strip onto itself and place it in the muffin tin or paper cups. Cover and let rise for about an hour and a half, until the cruffins are well risen and soft.
Preheat the oven to 356°F (180°C) and bake the cruffins for about 25 minutes, until golden. As soon as they come out of the oven, roll them while still warm in granulated sugar.
The cruffins with chocolate chips are ready to be served at the table!
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
