Oh wow — what a treat. Cruffins look elegant and bakery-worthy, but they’re actually straightforward to make at home and absolutely delicious. If you haven’t tried making a cruffin yet, now is the perfect time.
What is a Cruffin?
Cruffin is a hybrid pastry combining the flaky, layered texture of a croissant with the taller, muffin-like shape. You can make a single large cruffin, as in this recipe, or smaller individual cruffins in a muffin tray. Either way, the result is a laminated, pull-apart pastry that looks impressive and tastes even better.
The earliest known cruffin was created in 2013 by Kate Reid of Lune Croissanterie in Melbourne, and the pastry gained wider attention later through Holmes Bakehouse in San Francisco, who popularized the name. Because cruffins are made from laminated dough, you don’t always know exactly how the layers will open until they come out of the oven — and that element of surprise is part of the fun.
I intentionally keep the butter amount moderate. At home I prefer a healthier version that still delivers great flavor, so this recipe uses browned butter for depth while avoiding an excessive amount. Homemade treats can still be indulgent without being over the top.
If you prefer, you can shape laminated dough using a pasta machine for consistent, thin layers.
Ingredients:
- spelt flour or any mixed organic flour you prefer
- dry yeast (fresh yeast can be substituted — use about 30g fresh per 1kg flour)
- yogurt or buttermilk, at room temperature
- milk (dairy or plant-based such as almond or coconut)
- browned butter (regular melted butter is fine; browned butter adds more flavor)
- egg plus one yolk; reserve one egg white for an eggwash
- salt — don’t skip it
- vanilla powder (or vanilla extract)
FAQs
Reduce the sugar; cut back on butter or replace part with olive or coconut oil; serve with a probiotic drink such as kefir or homemade yogurt; use alternative flours like spelt or wholemeal blends.
If you need a shortcut, use puff pastry or crescent roll dough. Brush with butter, sprinkle sugar and cinnamon, add chopped nuts, roll and bake. It’s a fast, delicious option for breakfast or a simple dessert served with ice cream.
Serve warm for breakfast with coffee or a glass of kefir, or offer it at tea time with a good cup of tea. It’s great for sharing and pairs well with both sweet and savory accompaniments.
If you’re looking for a recipe that’s relatively simple, healthier than many shop-bought alternatives, and stunning to present, this cruffin fits the bill.
Gluten-free cruffin
To make a gluten-free version, substitute a reliable gluten-free flour blend. The texture will differ from the wheat-based version, but you can still produce a very tasty result.
🍰 Heavenly Cruffin Recipe
Equipment
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Rolling Pin
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Knife
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Bowl
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Kitchen towel
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Tin (18–20 cm / 8–10 in)
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Parchment paper
Ingredients
For the dough
- 1 kg spelt flour (8⅓ cups) — mixed organic
- 15 g dry yeast
- 230 ml yogurt (1 cup) or buttermilk, room temperature
- 500 ml milk (2.11 cups)
- 170 g cane sugar (6 oz)
- 150 ml browned butter (keep 6–8 tbsp aside)
- 1 large egg plus one yolk (reserve egg white for eggwash)
- 1 tbsp lemon zest
- ½ tsp salt
- 1 tsp vanilla powder
For the filling
- 100 g cane sugar (½ cup), plus 4 tbsp extra
- 6 tbsp browned butter
- 2 tbsp cinnamon powder
- 2 tbsp icing sugar for dusting
Instructions
- Prepare a round loose-bottom tin (18–20 cm / 8–10 in) by greasing and lining the bottom with parchment paper.
- Dissolve the yeast with ¼ cup lukewarm water and 1 tbsp sugar in a small cup. Let sit 10–15 minutes until bubbly.
- Put the spelt flour in a large bowl and make a well. Pour in the yeast mixture, then add the remaining dough ingredients except the reserved browned butter.
- Knead gently. After 10–12 minutes, add most of the browned butter while continuing to knead. A stand mixer can be used if preferred.
- Shape the dough into a ball, place in a bowl, cover with cling film or a clean towel, and set in a warm spot to prove.
- Allow to prove for at least 1 hour in a warm kitchen (or 2 hours in a cooler kitchen).
- Once proved, divide the dough into two equal parts. Roll one piece as thin as possible with a rolling pin.
- Brush half the sheet evenly with browned butter, sprinkle cinnamon and half the cane sugar (50 g), then roll tightly.
- Using a knife, cut the roll into two but keep the starting end intact. Start rolling from one end to the other as you shape the cruffin.
- Place the first roll in the prepared tin. Optionally add toasted walnuts between layers as you roll.
- Repeat with the second piece of dough and place it over the first roll in the tin.
- Let the assembled cruffin rest and prove for about 40 minutes, until nearly doubled. Brush with eggwash and sprinkle walnuts if desired.
- Preheat the oven for 20 minutes so it’s hot when you put the cruffin in.
- Bake at 200°C / 400°F for 5–7 minutes, then reduce temperature to 180°C / 350°F and bake about 40 minutes more. Use a toothpick test — it should come out clean and the pastry should be nicely browned.
- Remove from the oven, unmold immediately onto a cooling rack, dust with icing sugar and serve warm.
Notes
Nutrition
Carbohydrates: 107 g |
Protein: 17 g |
Fat: 25 g |
Saturated Fat: 13 g |
Fiber: 15 g |
Sugar: 32 g
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