Flaky Cruffins (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
3 cups (375g) plain flour
02 -
1 teaspoon table salt
03 -
2 tablespoons white sugar
04 -
2 1/4 teaspoons (1 packet) instant dry yeast
05 -
3/4 cup (180ml) milk, warmed
06 -
1/4 cup (60ml) melted unsalted butter
07 -
1 whole egg
→ Butter Coating
08 -
1/2 cup (115g) softened unsalted butter
→ Optional Add-Ons
09 -
Cinnamon and sugar mix
10 -
Chocolate hazelnut spread or fruity jam
11 -
Grated cheese for savory flavor
12 -
Drizzled chocolate or powdered sugar for sweet varieties
13 -
Flaky salt for a savory touch
# Instructions:
01 -
In a bowl, combine the flour, white sugar, salt, and dry yeast. Pour in the warm milk, melted butter, and egg. Mix to form a rough ball of dough. Knead for about 8-10 minutes until smooth and stretchy. Put the dough in a greased bowl, cover it, and let it puff up for about 1 to 1.5 hours.
02 -
Flatten the risen dough and split it into 6 pieces. Roll each piece into a thin rectangle. Spread the butter over each sheet and, if you like, sprinkle or smear your desired filling. Roll these into logs, then slice each log lengthwise to create two open strips.
03 -
Take the strips and coil them with the cut edges visible, forming a spiral shape. Carefully nestle each spiral into a greased muffin tin. Let all of them sit covered for 30 minutes so they can rise a bit more.
04 -
Preheat the oven to 375°F (190°C). Bake everything for 20-25 minutes until the tops turn beautifully golden and flaky.
05 -
Leave them in the muffin tin for 10 minutes, then move them to a cooling rack. Dress them up with your choice of topping - sprinkle powdered sugar, drizzle chocolate, or toss on some flaky salt.
# Notes:
01 -
Refrigerate the dough overnight if you want to prep ahead
02 -
They stay fresh for 2 days at room temp or can be frozen for up to a month
03 -
Experiment with fillings like sweet lemon curd, Nutella, or even savory pesto