Salted caramel cruffin
Indulge in the ultimate pastry hybrid with our Salted Caramel Cruffin recipe. Flaky bread flour dough, rich buttery layers, and a luscious caramel filling, all with a hint of salt. Perfect for a decadent breakfast or a sweet treat!
- 23 Mar 2025
- Cook time 35 min
- Prep time 120 min
- 8 Servings
- 6 Ingredients
The Salted Caramel Cruffin is a delightful fusion of a croissant and muffin, offering the flaky layers of a croissant with the convenient shape of a muffin. This indulgent pastry is filled with rich salted caramel, making it a perfect treat for any occasion. Follow this recipe to create your own batch of irresistible cruffins at home.
Ingredients:
Instructions:
- Gradually add the water to the dry mixture, stirring continuously until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- If you have a stand mixer with a dough hook, you can use it to knead the dough for about 6-8 minutes.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
- Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Place the chilled butter rectangle in the center of the rolled-out dough.
- Fold the dough over the butter, enclosing it completely. Make sure the edges are sealed.
- Roll out the dough-butter package into a long rectangle.
- Fold the rectangle into thirds, like a letter. This is the first fold.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- Remove the caramel from the heat and carefully pour in the heavy cream while stirring continuously (be cautious as it will bubble up).
- Stir in the sea salt and vanilla extract until the mixture is smooth.
- Let the caramel cool to room temperature.
- Cut the dough into long strips, about 1.5 inches wide.
- Roll each strip into a tight spiral and place them into the prepared muffin tin.
- Allow the shaped cruffins to rise slightly while the oven preheats, for about 10-15 minutes.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up.
- Remove the cruffins from the muffin tin and let them cool on a wire rack.
- Optionally, drizzle any remaining salted caramel over the top before serving.
Tips:
- Use cold butter: Ensure your butter is cold when incorporating it into the dough. This helps to create flaky layers in the cruffin.
- Don't overmix: Mix the dough until just combined to avoid overworking it, which can make the cruffins tough.
- Chill the dough: Letting the dough chill in the refrigerator helps the gluten relax and makes it easier to roll out, which contributes to creating distinct layers.
- Even rolling: Roll out the dough evenly to ensure consistent layers, which help the cruffins rise properly and achieve a flaky texture.
- Proper yeast activation: Make sure your yeast is properly activated in warm water. The water should be around 110°F (43°C) to activate without killing the yeast.
Voila! Your homemade salted caramel cruffins are ready to be enjoyed. These flaky, buttery pastries with a luscious salted caramel filling are sure to impress. Serve them warm for the best experience and watch as they disappear quickly. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 370kcal | 19% |
| Protein | |
| Protein 3.17g | 2% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.62g | 2% |
| Sugar 24g | 25% |
| Fat | |
| Fat 24g | 27% |
| Saturated 13g | 42% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 7mg | 1% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 1.48mg | 9% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.08mg | 0% |
| Vitamin K 1.98ug | 2% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 1.08mg | 10% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 33mg | 3% |
| Potassium, K 36mg | 1% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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