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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Fold: Repeat the rolling and folding process as in first fold. Trim edges, fold into thirds, wrap, and refrigerate 30-60 minutes.
- 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.
- 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.
- 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.
- Roll the Cruffins: Starting from the center, roll the layered strips into a coil tightly to create layered spirals.
- Place in Muffin Pan: Set each rolled coil into muffin cups with spiral layers facing upward, ensuring tight placement to avoid misshaping during baking.
- 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.
- 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.
- 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.
- 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
