A cruffin is a mix of a croissant and muffin — flaky layers baked in a muffin tray. This version uses sourdough and blueberry filling.
Ingredients
Dough
- 500g bread flour
- 100g active sourdough starter
- 250ml warm milk
- 50g sugar
- 1 egg
- 8g salt
- 60g soft butter
Butter Layer
- 200g cold butter
Blueberry Filling
- 1 cup blueberries
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Topping
- Powdered sugar
Step-by-Step Method
1. Prepare the Dough
In a large bowl:
- Mix milk, sugar, egg, and sourdough starter.
- Add flour and salt.
- Knead until smooth.
- Add soft butter and knead again for 8–10 minutes.
Cover and rest for 1 hour.
Then refrigerate overnight.
2. Prepare Blueberry Filling
In a saucepan:
- Add blueberries, sugar, lemon juice, and cornstarch.
- Cook on low heat for 5–7 minutes until thick.
Cool completely.
3. Laminate the Dough
- Roll cold dough into a rectangle.
- Place cold butter in the center.
- Fold like a letter.
- Roll and fold 3 times, chilling 20 minutes between folds.
This creates flaky croissant-style layers.
4. Shape the Cruffins
- Roll dough into a thin rectangle.
- Spread blueberry filling lightly.
- Cut long strips.
- Roll each strip into a spiral.
Place spirals into a greased muffin tray.
5. Final Proof
Cover and let rise for 2–3 hours until puffy.
6. Bake
Bake at:
- 200°C (390°F) for 20–25 minutes
Until golden brown.
7. Finish
Cool slightly and dust with powdered sugar.
Serve warm.
Tips for Perfect Cruffins
- Use very cold butter for flaky layers.
- Don’t overfill with blueberries.
- Chill dough whenever it becomes soft.
- Active sourdough starter gives best rise and flavor.
