Cruffins
Cruffins
Ingredients
For the Dough
- 2 eggs, large
- 1 cup warm milk, about 105-115°F
- 1/2 cup granulated sugar
- 2 ounces unsalted butter, melted
- 1 orange, finely grated zest
- 1/4 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
For Shaping and Coating
- 1/4 cup unsalted butter, melted, for brushing
- 1/2 cup granulated sugar, for coating
Instructions
- 1
In a large mixing bowl, combine the warm milk, 1/2 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the eggs, 2 ounces of melted unsalted butter, orange zest, and salt to the yeast mixture. Whisk until well combined.
⏱️ 3 min
- 3
Gradually add the all-purpose flour, 1 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
⏱️ 15 min
- 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 6 equal portions.
⏱️ 5 min
- 6
Take one portion of dough and roll it out into a thin rectangle or oval, approximately 12x6 inches. The thinner you roll it, the more layers your cruffin will have.
⏱️ 10 min
- 7
Brush the entire surface of the rolled-out dough generously with some of the 1/4 cup melted unsalted butter. Tightly roll the dough on itself from one of the longer sides to form a log.
⏱️ 10 min
- 8
Using a sharp knife, cut the log in half lengthwise, exposing the layers. Take the two halves and, with the cut side facing upwards, coil them around each other to form a spiral shape. Repeat steps 6-8 for the remaining 5 dough portions.
⏱️ 15 min - 9
Lightly grease a 6-cup muffin tin. Carefully place each coiled dough piece into a muffin tin cup. Cover the muffin tin loosely with plastic wrap or a kitchen towel and let the cruffins rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 10
Preheat your oven to 400°F. Once the cruffins have risen, remove the cover and bake for 15 to 18 minutes, or until golden brown and cooked through. If they are browning too quickly, you can loosely tent them with foil.
⏱️ 17 min•🌡️ 400
- 11
Remove the cruffins from the oven. While still warm, carefully remove them from the muffin tin and immediately roll each cruffin in the remaining 1/2 cup granulated sugar until fully coated. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cruffins
Ingredients
For the Dough
- 2 eggs, large
- 1 cup warm milk, about 105-115°F
- 1/2 cup granulated sugar
- 2 ounces unsalted butter, melted
- 1 orange, finely grated zest
- 1/4 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
For Shaping and Coating
- 1/4 cup unsalted butter, melted, for brushing
- 1/2 cup granulated sugar, for coating
Instructions
- 1
In a large mixing bowl, combine the warm milk, 1/2 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the eggs, 2 ounces of melted unsalted butter, orange zest, and salt to the yeast mixture. Whisk until well combined.
⏱️ 3 min - 3
Gradually add the all-purpose flour, 1 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
⏱️ 15 min - 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 6 equal portions.
⏱️ 5 min - 6
Take one portion of dough and roll it out into a thin rectangle or oval, approximately 12x6 inches. The thinner you roll it, the more layers your cruffin will have.
⏱️ 10 min - 7
Brush the entire surface of the rolled-out dough generously with some of the 1/4 cup melted unsalted butter. Tightly roll the dough on itself from one of the longer sides to form a log.
⏱️ 10 min - 8
Using a sharp knife, cut the log in half lengthwise, exposing the layers. Take the two halves and, with the cut side facing upwards, coil them around each other to form a spiral shape. Repeat steps 6-8 for the remaining 5 dough portions.
⏱️ 15 min - 9
Lightly grease a 6-cup muffin tin. Carefully place each coiled dough piece into a muffin tin cup. Cover the muffin tin loosely with plastic wrap or a kitchen towel and let the cruffins rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 10
Preheat your oven to 400°F. Once the cruffins have risen, remove the cover and bake for 15 to 18 minutes, or until golden brown and cooked through. If they are browning too quickly, you can loosely tent them with foil.
⏱️ 17 min•🌡️ 400 - 11
Remove the cruffins from the oven. While still warm, carefully remove them from the muffin tin and immediately roll each cruffin in the remaining 1/2 cup granulated sugar until fully coated. Serve warm or at room temperature.
⏱️ 5 min