Butter Cruffins (Croissant + Muffin) with Optional Orange Glaze
A multi-layered treat that is soft and buttery. The light orange glaze gives this a lovely shiny finish with a hint of citrus. Just the perfect pastry to go with your cup of hot coffee or tea on a cold winter's day!
Equipment
- Stand Mixer
- Rolling Pin
- Bench scraper or sharp knife
- standard 12 hole muffin/cupcake pan
Ingredients
Dough
- 2½ cups (300g) All purpose flour and more for dusting
- 2¼ tsp (7g) dry active yeast
- 2 Tbsp. (25g) granulated sugar
- 1 tsp (6g) fine salt
- 1 large egg, room temperature
- 2/3 cup (150g) full milk, warm
- 1/2 cup (113g) 1 stick of unsalted butter, softened, divided 1Tbsp. mixed into the dough, 6 Tbsp. to spread over dough, 1 Tbsp. to grease muffin pan
Optional Orange Glaze
- fresh zest of orange
- 3 Tbsp. water
- 3 Tbsp. sugar
Instructions
- Gather all the ingredients. Into the stand mixer bowl, add all the dry ingredients - flour, yeast, sugar and salt. Lightly whisk to combine. Add in the egg and milk. Turn on the mixer with dough hook attachment.
- Mix until the dough starts to come together, about 2 to 3 minutes. Add in softened butter and mix well, another 1 minute. Dough will look sticky. Scrape down the sides. Increase speed to medium low and knead for at least 8 to 10 minutes until dough looks soft and pliable.
- Remove from bowl. Form into a ball and place in lightly greased clean bowl. Cover and let it rest in warm place for 45 minutes to an hour.
- Grease muffin pan with softened butter. Prepare work surface for dough - lightly flour work surface and rolling pin.
- Punch down dough and shape into a log. Cut into 6 even pieces. Take 1 piece of the dough and start shaping into a round. Flatten the dough and fold the edges into the middle, creating a round. Flip the seam down and cupping the dough in your hand, roll it around to create a taut surface on top. Set aside and cover. Repeat with the remaining 5 pieces. Cover and let them rest for 10 minutes.
- Take one dough ball and roll out into an oval. Set aside. Repeat with all the dough balls.
- Take one of the oval pieces and start to roll out the dough as thinly as possible into a rectangle approx. 15"x 7" (38 x 18 cm).
- Spread the softened butter evenly all over the thin dough. Roll up the dough and place it seam side down. Repeat with the rest of the pieces.
- Take one of the rolled up dough cylinders and cut it in half. With the exposed/cut side up, start to roll up the dough into a round (like a snail shell). Tuck in the ends under the rolled up dough and place into the prepared greased muffin pan. Repeat until all the pieces are shaped. Cover loosely with plastic cling wrap. Place in a warm place to rest for another 45 minutes until the dough is puffy.
- When waiting, preheat oven to 375°F (190°C). Remove the plastic clingwrap cover, and pop the pan into the oven for 18 to 20 minutes. Bake until the cruffin tops are golden brown. When done remove from oven and cool on racks. Your cruffins are ready!
- Optional: To make the glaze, simple heat up 3 tablespoons of water with 3 tablespoons of sugar and zest from half an orange. Stir until sugar is dissolved. Set aside to cool. Brush the glaze generously all over the still warm cruffins. Serve immediately.
Notes
- Spread approximately 1 Tbsp. of softened butter over the thinly rolled out dough.
- The thinner the dough, the more swirls and layers will show up in the cruffin when baked.
- I like to use the light orange glaze to create a beautiful shine on the cruffins. You can also use icing sugar to lightly dust the cruffins if you prefer that look.
- Cruffin tastes best on the day it's made. Uneaten cruffins can be stored in air tight container for up to 2 days.