Sourdough Cruffins Recipe

Introduction

Cruffins combine the best traits of croissants and muffins into a flaky, buttery pastry with an irresistibly tender crumb. These sourdough cruffins take time and patience but yield a delicious treat worth every step.

Ingredients

• 15 g sourdough starter
• 60 g flour
• 60 g water
• 120 g milk (room temperature)
• 120 g water
• All the levain (starter mixture)
• 455 g all-purpose flour
• 50 g granulated sugar
• 6 g salt
• 50 g unsalted butter (room temperature)
• 250 g unsalted butter (cold, for laminating)
• 100 g granulated sugar (for coating)

Instructions

1. Step 1: The evening before baking, feed your sourdough starter by mixing 15 g starter with 60 g flour and 60 g water. Let it ferment overnight to become your levain.
2. Step 2: In the morning, whisk together the levain, 120 g milk, and 120 g water in a large bowl until loosened.
3. Step 3: Add 455 g all-purpose flour, 50 g granulated sugar, and 6 g salt. Mix with a fork into a sticky, shaggy dough.
4. Step 4: Turn the dough onto a clean surface and knead in 50 g room temperature butter for 5-7 minutes until smooth. The dough will be sticky at first, but keep folding and pushing to develop gluten.
5. Step 5: Place the dough in a bowl, cover it, and let it rise in a warm place until it puffs up by 30-40%. If cold, use a turned-off oven with a mug of boiled water nearby.
6. Step 6: Gently deflate the dough and shape it into a rough rectangle. Wrap or cover and chill in the refrigerator until firm for lamination.
7. Step 7: Prepare the butter block by slicing 250 g cold butter and arranging pieces on baking paper. Place another sheet on top and gently roll into a 20 x 15 cm rectangle, about 0.5 cm thick. Chill until firm.
8. Step 8: Remove butter block and make it pliable by gently pounding with a rolling pin while still cold but bendable.
9. Step 9: Roll chilled dough on a floured surface into a 20 x 32 cm rectangle, twice as tall as the butter block.
10. Step 10: Place the butter block in the dough center, fold the top and bottom edges over to encase it completely, and seal well. Make shallow slits along the long edges to prevent tension.
11. Step 11: Turn dough 90 degrees so the seam is vertical. Roll gently into a long rectangle about 6 mm thick and three times as long as wide, then fold into thirds like a letter. Wrap and refrigerate 30-60 minutes.
12. Step 12: Repeat rolling, trimming uneven edges, folding into thirds, turning, wrapping, and refrigerating for another 30-60 minutes.
13. Step 13: Perform a third fold the same way, then refrigerate for at least 2 hours.
14. Step 14: Roll dough into a 30 x 40 cm rectangle. Cut lengthwise into two 15 x 40 cm strips, then cut each strip horizontally into 16 strips about 5 x 15 cm.
15. Step 15: Cut one strip lengthwise to yield two thinner 2.5 cm strips. Take two strips, overlap ends by 0.5 cm, and roll tightly from the center into a coil.
16. Step 16: Place each coil into a muffin pan with spiral layers facing up, tucking in edges well to maintain shape during baking.
17. Step 17: Let the cruffins rise until doubled in size, 4-7 hours depending on room temperature. Do not rush this step.
18. Step 18: Preheat oven to 200°C (400°F). Bake cruffins for 20-25 minutes until deep golden brown.
19. Step 19: Cool in the pan briefly, then remove and roll in 100 g granulated sugar.
20. Step 20: After cooling completely, create a small hole with a knife and fill with your favorite filling using a piping bag.

Tips & Variations

• If your butter cracks during rolling, let it sit a few minutes at room temperature before trying again to improve pliability.
• For extra flavor, try adding cinnamon or vanilla to the dough sugar before kneading.
• Use a warm, draft-free spot for proofing to help dough rise evenly.
• Fill cruffins with pastry cream, chocolate ganache, or fruit jam once cooled for a delightful surprise.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked cruffins wrapped well in plastic wrap and foil for up to one month. Reheat gently in a low oven until warm and crisp before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use commercial yeast instead of sourdough starter?

Yes, you can substitute with commercial yeast for a quicker rise. Use about 7 g active dry yeast and adjust proofing times accordingly, but the unique sourdough flavor will be missing.

What fillings work best for cruffins?

Cruffins pair well with pastry cream, chocolate, lemon curd, fruit jams, or even savory fillings like cream cheese and herbs. Fill after baking when cruffins are completely cooled to avoid sogginess.

Sourdough Cruffins Recipe

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★★★★★

4.6 from 150 reviews

• Author: Julian
• Total Time: 25 hours 25 minutes (including fermentation, rest, lamination, and proofing time)
• Yield: 16 cruffins 1x

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Description

Sourdough Cruffins are a decadent hybrid of croissants and muffins, featuring flaky, buttery layers achieved through sourdough fermentation and lamination. This detailed recipe guides you through creating a tangy levain, preparing a rich laminated dough with a butter block, and shaping spiraled individual cruffins. After a slow rise and a careful bake, these golden, airy pastries are rolled in sugar and can be filled with your favorite fillings for an irresistible treat perfect for breakfast or a special snack.

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Ingredients

Scale 1x2x3x

Levain

• 15 g sourdough starter
• 60 g all-purpose flour
• 60 g water

Dough

• All the levain (prepared levain)
• 120 g milk (room temperature)
• 120 g water
• 455 g all-purpose flour
• 50 g granulated sugar
• 6 g salt
• 50 g unsalted butter (room temperature)

Butter Block

• 250 g unsalted butter (cold)

Finishing

• 100 g granulated sugar (for rolling)

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Instructions

1. Prepare Levain: The evening before baking, feed your sourdough starter by mixing 15 g starter with 60 g flour and 60 g water. Leave overnight to activate and ferment.
2. Mix Dough: In the morning, combine the levain, 120 g room temperature milk, and 120 g water in a large bowl and whisk to loosen the starter.
3. Add Dry Ingredients: Add 455 g all-purpose flour, 50 g granulated sugar, and 6 g salt. Use a fork to mix everything into a sticky, shaggy dough.
4. Knead Dough: Turn the dough onto a floured surface and knead in 50 g unsalted butter. Continue kneading for 5 to 7 minutes until the dough becomes smooth and less sticky as gluten develops.
5. First Rise: Place the dough in a bowl, cover, and allow it to rise in a warm place until puffed by about 30-40%. Use a turned-off oven with a mug of hot water nearby if needed for warmth.
6. Chill Dough: Once risen, gently press out the air and shape into a rough rectangle. Wrap in plastic wrap or place in a lidded container and chill until firm and even.
7. Prepare Butter Block: Slice 250 g cold unsalted butter and arrange on baking paper. Cover with another parchment sheet and roll into a 20 x 15 cm (8 x 6 inch) rectangle about 0.5 cm thick, creating clean edges by folding the parchment into a frame around the butter. Refrigerate until firm.
8. Laminate Dough: Remove butter and gently pound to make pliable but still cold. Roll chilled dough on a floured surface into a 20 x 32 cm rectangle, ensuring it’s twice as tall as the butter block and similar width.
9. Encase Butter: Place the butter in the center of the dough rectangle. Fold the top and bottom dough edges over butter completely sealing it. Press edges to seal and make shallow slits along long edges to prevent tearing.
10. First Fold: Rotate dough so seam faces vertically. Roll into a long rectangle about 6 mm thick and three times as long as wide with gentle pressure. Trim uneven edges, brush off excess flour, fold into thirds like a letter, wrap in plastic, and refrigerate 30-60 minutes.
11. Second Fold: Repeat the rolling and folding process as in first fold. Trim edges, fold into thirds, wrap, and refrigerate 30-60 minutes.
12. Third Fold: Repeat the rolling and folding one final time, then refrigerate for at least 2 hours to relax the dough and firm the butter layers.
13. Shape Cruffins: Roll the dough into approx. 30 x 40 cm rectangle. Cut in half lengthwise into two 15 x 40 cm strips. Then cut horizontally into sixteen 5 x 15 cm strips.
14. Prepare Strips for Rolling: Take one strip and cut lengthwise down the middle into two thinner 2.5 cm wide pieces. Lay two strips horizontally overlapping ends slightly about 0.5 cm to form a longer strip.
15. Roll the Cruffins: Starting from the center, roll the layered strips into a coil tightly to create layered spirals.
16. Place in Muffin Pan: Set each rolled coil into muffin cups with spiral layers facing upward, ensuring tight placement to avoid misshaping during baking.
17. Final Proof: Allow the cruffins to rise at room temperature until doubled in size, approximately 4-7 hours depending on environment. Look for clearly defined layers.
18. Preheat and Bake: Preheat oven to 200°C (400°F). Bake cruffins for 20-25 minutes until they turn deep golden brown and cooked through.
19. Cool and Sugar Coat: Allow cruffins to cool in the pan for a few minutes. Remove and roll each in 100 g granulated sugar for a sweet, crunchy exterior.
20. Fill (Optional): When fully cooled, insert a knife tip into the center to make a small hole and pipe your preferred fillings such as cream, jam, or custard.

Notes

• Use room temperature milk and water to help activate the levain evenly during mixing.
• Keep the butter cold but pliable to ensure proper lamination without melting through the dough.
• Patience during rising and folding is key for flaky, layered texture.
• Proofing can take longer depending on ambient temperature; avoid rushing the final rise for best results.
• Rolling and folding three times creates multiple crisp, buttery layers similar to croissants.
• Use a sharp knife for clean shaping and slits to prevent dough tearing during lamination.
• Rolling in sugar after baking adds a delightful crunch and sweetness.
• Fill with your favorite jam, pastry cream, or chocolate after cooling for an extra treat.

• Prep Time: 1 hour (including levain preparation the night before)
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: French-inspired

Keywords: sourdough cruffins, laminated dough, sourdough pastries, croissant muffins, sourdough baking, laminated sourdough, breakfast pastries, homemade cruffins