The Cruffin

posted in Bakes by barbaragolightly
It has always interested me how the trends in food culture move so quickly. As a result there is never a shortage of new recipes to try out. The first quirky cake I will be trying out is the new hybrid cake of the moment ‘THE CRUFFIN’ a croissant baked in a muffin tin with meltingly moreish fillings.

The Cruffin really is the best bits of the croissant – the buttery flaky pastry in a neat little muffin shape rather than using the fiddly croissant dough. I have made mine with a banoffee filling and raspberry jam and pink lemonade frosting. The dough is basically a yeast end version of rough puff pastry. The recipe only makes six cruffins and they are nicer eaten on the day they are made and whilst they are still warm. If left until the next day they do become, in my opinion, a little stale. I found this recipe in Good Food magazine and adapted it to my own taste.



225g strong white flour

25g caster sugar

1tsp fast -action dried yeast

1tsp lemon juice

140g cold unsalted butter, chopped into sugar-cube-sized pieces


3tbsp Raspberry jam (I used home made)

Pink Lemonade flavoured icing sugar ( can be purchased from )

3tbsp caramel ( I used Nestle)

1 banana mashed

1. Measure 75ml just warm water, add yeast and stir to dissolve. To another 75ml of ice cold water add the lemon juice.

2. Mix the flour and sugar with HALF tsp of fine salt in a mixing bowl then toss in the cubes of butter and coat in the flour.

3. Put the yeast water and lemon water into the bowl with the flour and mix quickly with a round bladed knife to bring the dough together with the lumps of butter held inside.

4. Turn out onto a floured work surface, shape into a rectangle without kneading it too much. Wrap in cling film and chill for 15 minutes in the freezer.


5. Take pastry out of freezer and dust work surface with flour. Roll pastry until it is about 45 x 15cm

6. Fold pastry over itself. Fold bottom third up, then the top third down, to make a block. Seal the open edges with the rolling pin. Roll the pastry like this 3 more times. Wrap the finished dough and chill for at least 1 hour. ( If the dough becomes sticky during the rolling process you can chill for 10 mins then continue the process)



7. To shape, put the dough on a floured work surface. Cut it in half across the middle and return one half to the fridge. Roll the other half to 30 x20cm rectangle, then cut this into 3 strips each about 10cm wide. To create more layers, fold each in half lengthways.


8. Roll each strip into a spiral. Place cut edge up, into a non stick muffin tin. Repeat to make six cruffins.

9. Loosely cover with cling film. Prove at room temperature for 2 hrs or until the cruffins have filled the wells of the tin. Heat the oven to 190C/170C fan/Gas 5. Bake for 20-25mins until risen and golden brown.

(the dough can be chilled over night or be frozen)

I left my cruffins in the fridge overnight and proved them at room temperature when I got up. My husband and I then enjoyed a Cruffin warm from the oven, for brunch.


10. Remove and cool a little on a rack.

11. To fill with jam,banana or caramel spoon the filling into a piping bag fitted with a 5mm nozzle. Push the nozzle into the middle of the Cruffin and squeeze. Drizzle the jam cruffins with the pink lemonade icing.


Soften jam and caramel by stirring. Mash banana. Mix glacé icing. To fill with any of the filings, using a 5mm nozzle -push the nozzle into the centre  of the Cruffin and squeeze. Decorate the raspberry cruffins with the pink lemonade glacé icing.

Banoffee cruffin

Banoffee Cruffin

Raspberry jam and Pink Lemonade frosting

Raspberry jam and Pink Lemonade frosting






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