Butter Cruffins

Butter Cruffins


Looking for a way to combine both muffins and croissants in a tasty, flaky pastry? Try making cruffins with this easy cruffin recipe.


  • Raw bread mix 260g
  • Instant dry yeast 3g
  • Water 150g
  • UnSalted Butter 450g
  • Whole egg 2 teaspoons
  • Milk 1 teaspoon


  1. Place Raw bread mix,Instant dry yeast and water in your home bakery, start the dough making process, and knead the dough until it is smooth. After kneading for 10 minutes, add the butter and knead for another 10 minutes. Once the dough is kneaded, take out the dough without turning off the switch.
  2. Remove the feathers, spray the bread case with oil, roll the dough neatly, return it to the bread case, and let it rise for the first time.
  3. After the first fermentation, divide the dough into 6 equal parts and press them lightly with your hands to release the gas.Re-round it into an oval shape.
  4. Roll out the rested dough with a rolling pin to about 7 x 14 cm.
  5. Fold from left to right towards the center.
  6. Fold in half again.
  7. Repeat steps 4 to 6 in the same way to form all 6 pieces.
  8. From the first shape, roll it out with your hands to about 20cm, then use a rolling pin to roll it out to about 25-27cm.
  9. Make a core at the beginning of winding.
  10. Wrap the core toward you.
  11. Lightly spray a standard muffin tin with a butter cooking spray.Place the dough in the muffin mold and let it rise for a second time in an oven or fermenter set at 35℃ until it becomes slightly larger. Once the preheating time has arrived, continue fermentation in a warm place.
  12. Once they have grown a bit larger, brush them with a finishing touch of egg wash( 2 teaspoons of Whole egg
    + 1 teaspoon of milk), turn the oven preheated to 210°C down to 200°C, and bake them for about 10 minutes, keeping an eye on them.
  13. When done remove from oven and cool on racks. Your cruffins are ready!