Flaky Cruffins (Print Version)
# Ingredients:
→ Dough Basics
01 -
About 3 cups (375g) plain flour
02 -
Two tablespoons regular sugar
03 -
A teaspoon of salt
04 -
One packet (2 1/4 teaspoons) of dry yeast
05 -
3/4 cup (180ml) warm milk
06 -
1/4 cup (60ml) melted unsalted butter
07 -
1 egg
→ Butter Spread
08 -
1/2 cup (115g) of softened butter
→ Optional Fillings or Toppings
09 -
Sugar with a pinch of cinnamon
10 -
Chocolate or jam spread
11 -
Grated cheese (if going savory)
12 -
A dusting of powdered sugar or a drizzle of melted chocolate for sweet ones
13 -
Flaky salt (for a savory touch)
# Instructions:
01 -
In a bowl, combine flour, sugar, salt, and yeast. Pour in the warm milk along with melted butter and the egg. Stir until a shaggy dough forms, then knead it for around 8-10 minutes—it should become stretchy and smooth. Toss it into a greased bowl, cover, and let it sit to puff up for about 1 to 1.5 hours.
02 -
Deflate the dough lightly and separate it into 6 parts. Take each one and flatten it into a slim rectangle. Smear the softened butter across, add any filling you like, and roll it into a log shape. Slice the log lengthwise, splitting it into two long pieces.
03 -
Twist each piece so the edges face outward and shape it into a coil. Drop each coil into a greased muffin cup. Do this with all the dough bits, then cover and let them rise again for half an hour.
04 -
Preheat your oven to 375°F (190°C). Bake the cruffins for 20 to 25 minutes—they should come out golden, crispy, and flaky.
05 -
Let them rest in the muffin tin for about 10 minutes before moving them to a wire rack. Top them however you want—powdered sugar, drizzled chocolate, or flaky salt for a savory vibe.
# Notes:
01 -
Mix and refrigerate the dough a day in advance if needed.
02 -
They stay fresh at room temperature for 2 days or can be frozen up to 30 days.
03 -
Experiment with fillings like Nutella, pesto, or lemon curd.