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I recently discovered Cruffins and it is a croissant muffin baked in a muffin pan or case. It can be filled with a variety of jams, curds or creams. Plain Cruffin can be served with jam too.

According to Wikipedia, Cruffin was originally trademarked in 1993 by a PF Brands, Inc, from Delaware, then later again by Wholesome Bakery in Canada, though there is no evidence to show whether these companies ever produced a pastry with the title. The modern Cruffin we know today was created was by Kate Reid of Lune Croissanterie in Melbourne, Australia in 2013 and was later popularized and trademarked by Mr. Holmes Bakehouse in San Francisco.

This recipe produces Cruffins with a crispy crust with soft and buttery insides. The method is adapted from Lady & Pups by using pasta machine. I used my own recipe which I think yields a more bread like texture while preserving the crusty exterior.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Cruffin Using Pasta Machine

Yields: 10 cruffins

INGREDIENTS

Dough:

350g bread flour (I used Japan high gluten flour, around 12% protein)

4.8g instant yeast

25g caster or brown sugar

6g salt

1 egg (about 50g+ without shell)

90g full cream milk, cold

50g water

30g butter, room temperature

Layering/Filling:

150g unsalted butter, soften

Utensil:

6-cup non-stick muffin pan (7.5 cm size) - 2 units

METHOD:

Kneading The Dough (Day 1):

Put all ingredients (except butter) into a bowl of stand mixer.
Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 8 - 10 minutes or until the dough come together and elastic. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting (Day 1):

Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours. I retarded in the fridge for 12 hours. The benefit of long retarding in the fridge will add more flavour to the bread and also allowing you to bake the croissant at a later time.
You may also do the same day bake - Let the dough rise in a warm place for 30 minutes until rise about 50% increase in size. But, the result is not as good as long retard in the fridge. I usually left the dough in the same mixing bowl and cover with cling film.

Shaping (Day 2):

Transfer the dough to a clean and slightly floured surface then divide into 5 equal portions.
Work with one portion at a time. Flatten the dough and roll into a flat rectangle shape that fit into the pasta machine. Dust the dough with enough flour. Flatten each dough by passing it through a pasta machine a few times until you achieve a long and paper-thin dough. Start from the thickest setting and then adjust downward to the thinnest. Make sure to keep the dough well-floured to avoid sticking on the machine each time.
Lay the dough flat on the counter if you have a very long counter. Otherwise, fold few folds at one end of the dough so that it can fit into your counter top. Spread a thin layer of butter (soft room temperature) on the flat dough surface evenly with spatula or hand. Once finished, roll the dough from one end to the other like swiss roll into a firm log. Using a knife, cut the log in half length-wise. Twirl it into a semi-knot with the cut-side facing outward then tuck the ends underneath. Place the dough into the muffin pan. Continue the rest of the dough until finish.

Final Proofing:

Cover the muffin pans loosely with cling film or kitchen towel and let them proof for 2 hours until double in size in warm place.

Baking:

Preheat oven at 200C for 15 minutes.
Bake at preheated oven for 5 minutes then lower the temperature to 180C and continue bake for another 10 - 15 minutes or until golden brown.
Remove the croissants from oven and let them cool on the rack.

Shaping

Notes:

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

Wanda30 May 2018 at 09:09
Hi, when do we fill the jam? Spread on the dough before we twirl it (pic 15)? or just dab it on the top and let it rise?
Nicole30 May 2018 at 09:42
WHAT THE WHAT?!!!! I have never seen anything like this! I am definitely pinning this recipe! This looks great!
Anonymous7 July 2018 at 07:08
Can i make this without pasta machine? Thx
Coey Chan20 June 2021 at 08:16
Do u gv this in sourdough recipe?