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Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter
• 250ml whole milk, room temperature
• 50g granulated sugar
• 2 large eggs
• 8g salt
• 60g unsalted butter, softened

For the Butter Layer

• 225g unsalted butter, softened

For Finishing

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon (optional)
• Powdered sugar for dusting

Optional Fillings

• Lemon curd
• Raspberry jam
• Chocolate spread
• Vanilla pastry cream

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Equipment Needed

• Stand mixer or large mixing bowl
• Rolling pin
• Muffin pan
• Pastry brush
• Plastic wrap
• Bench scraper
• Kitchen scale
• Cooling rack

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Instructions

Step 1: Make the Dough

In the bowl of a stand mixer, combine:

• Bread flour
• Sugar
• Salt

Mix briefly.

Add:

• Active sourdough starter
• Milk
• Eggs

Mix until a rough dough forms.

Add softened butter and continue kneading until smooth and elastic.

Mixing Intensity

• Speed: Medium
• Time: 8–10 minutes
• Dough Temperature: 75°F–78°F (24°C–26°C)

The dough should be soft and slightly tacky but not sticky.

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Step 2: Bulk Fermentation

Transfer the dough to a lightly greased bowl.

Cover with plastic wrap or a damp towel.

Allow the dough to ferment until doubled in size.

Fermentation Intensity

• Temperature: 72°F–75°F (22°C–24°C)
• Time: 8–10 hours

The exact time depends on the strength of your sourdough starter and room temperature.

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Step 3: Chill the Dough

Once fermented, gently press the air out of the dough.

Wrap tightly and refrigerate.

Chilling Intensity

• Temperature: 38°F (3°C)
• Time: 1 hour

Chilled dough is much easier to laminate.

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Step 4: Prepare the Butter Block

Place softened butter between two sheets of parchment paper.

Roll into an even rectangle approximately 8 x 10 inches.

Butter Temperature

• Ideal Temperature: 60°F–65°F (16°C–18°C)

The butter should be flexible but not melting.

Refrigerate briefly if needed.

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Step 5: Laminate the Dough

Roll the chilled dough into a rectangle roughly twice the size of the butter block.

Place the butter block in the center.

Fold the dough over the butter like an envelope.

Seal the edges.

Lamination Intensity

• Difficulty: Advanced
• Time: 10 minutes

Roll into a long rectangle.

Fold into thirds like a letter.

Wrap and chill for 30 minutes.

Repeat this rolling and folding process two more times, chilling between folds.

These folds create the flaky layers that make cruffins special.

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Step 6: Roll and Fill

Roll the laminated dough into a large rectangle approximately:

• 12 inches by 24 inches

Brush lightly with melted butter.

If desired, sprinkle with cinnamon sugar.

Rolling Intensity

• Time: 5–10 minutes
• Thickness: About ¼ inch

For flavored cruffins, spread a thin layer of filling across the dough.

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Step 7: Shape the Cruffins

Using a sharp knife or pizza cutter, cut the dough into 12 equal strips.

Roll each strip tightly into a spiral.

Place each spiral into a greased muffin pan cavity.

Shaping Intensity

• Time: 10 minutes
• Difficulty: Moderate

The visible layers will expand beautifully during baking.

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Step 8: Final Proof

Cover the muffin pan loosely with plastic wrap.

Allow the cruffins to proof until noticeably puffy.

Proofing Intensity

• Temperature: 75°F–78°F (24°C–26°C)
• Time: 2–3 hours

Proper proofing is essential for a light, airy crumb.

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Step 9: Bake

Preheat your oven to:

Baking Intensity

• Temperature: 375°F (190°C)
• Heat Level: Moderate
• Bake Time: 22–25 minutes

Bake until deeply golden brown.

The tops should be crisp and flaky.

Internal Temperature

• 190°F–200°F (88°C–93°C)

Remove from the oven and allow them to cool slightly in the pan.

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Step 10: Finish and Serve

Let the cruffins cool in the pan for 5 minutes.

Transfer them to a wire rack.

Cool for another 15–20 minutes.

Dust with powdered sugar or roll warm cruffins in cinnamon sugar.

If desired, pipe fillings into the center after cooling.

Popular fillings include:

• Lemon curd
• Chocolate cream
• Raspberry preserves
• Vanilla pastry cream

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Time and Temperature Summary

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Tips for Success

Use a Strong Starter

A healthy, active starter is essential for proper rise and flavor development.

Keep Everything Cool

If the butter becomes too soft during lamination, refrigerate the dough before continuing.

Weigh Ingredients

Using a kitchen scale provides the most accurate and consistent results.

Avoid Overfilling

Too much filling can cause leaks during baking.

Allow Full Cooling

Cruffins continue setting as they cool, helping maintain their flaky structure.

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Flavor Variations

Cinnamon Sugar Cruffins

Add cinnamon sugar between the layers before rolling.

Chocolate Hazelnut Cruffins

Spread chocolate hazelnut spread over the dough before shaping.

Berry Cruffins

Use raspberry or strawberry jam as a filling.

Savory Cruffins

Replace sugar with:

• Parmesan cheese
• Herbs
• Garlic butter

Perfect for brunch or appetizers.

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Storage Instructions

Room Temperature

Store in an airtight container.

• Best consumed within 2 days

Refrigerator

Store for up to 5 days.

Reheat before serving for the best texture.

Freezer

Wrap individually and freeze.

• Up to 2 months

Thaw overnight and warm in the oven.

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Serving Suggestions

Serve Sourdough Cruffins with:

• Fresh coffee
• Cappuccino
• Espresso
• Tea
• Fresh fruit
• Yogurt
• Whipped cream

They are ideal for brunch buffets, holiday breakfasts, baby showers, and special celebrations.

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Nutrition Information

Per Cruffin

• Calories: 355
• Protein: 7g
• Carbohydrates: 35g
• Sugars: 8g
• Dietary Fiber: 1g
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 78mg
• Sodium: 185mg
• Potassium: 90mg
• Calcium: 40mg
• Iron: 2mg