Flaky Butter Cruffins (Print Version)
# Ingredients:
→ Dough Prep
01 -
1 egg
02 -
2 tablespoons white sugar
03 -
3/4 cup (180ml) milk, warmed
04 -
1/4 cup (60ml) melted unsalted butter
05 -
3 cups (375g) plain flour
06 -
1 teaspoon table salt
07 -
2 1/4 teaspoons (1 packet) dry active yeast
→ Butter Spread
08 -
1/2 cup (115g) softened butter
→ Extras for Fillings and Toppings
09 -
Jam or chocolate hazelnut spread
10 -
Grated cheese for a savory version
11 -
Powdered sugar or melted chocolate for sweet treats
12 -
Cinnamon sugar
13 -
Flaky salt for savory styles
# Instructions:
01 -
Combine flour, yeast, salt, and sugar in a mixing bowl. Pour in warm milk, add the egg, and stir in melted butter. Mix everything together until you get a rough dough, then knead by hand for 8-10 minutes until it feels smooth. Place in an oiled bowl, cover it up, and let it sit for 1-1.5 hours to double in size.
02 -
Deflate the risen dough and split it into 6 even parts. Roll each section into a thin rectangle, smear softened butter over it, and sprinkle your desired filling, if using. Roll each up tightly into a log, then slice lengthwise into two strips.
03 -
Take each strip and twist it with the cut side facing outward. Coil each twist into a greased muffin cup. Keep going until all the dough is used up. Cover once more and leave them to rise for half an hour.
04 -
Preheat the oven to 375°F (190°C). Bake the cruffins for 20-25 minutes. Look for a golden, flaky surface before taking them out.
05 -
After baking, cool them in the tin for 10 minutes, then move to a wire rack. Sprinkle with powdered sugar, drizzle chocolate, or try flaky salt for something savory.
# Notes:
01 -
You can refrigerate the dough overnight to save time.
02 -
Keep cruffins at room temperature for up to 2 days, or freeze them for a month.
03 -
Try adding fillings like Nutella, lemon curd, or even savory options like pesto.