Buttery Croissant Muffin Pastries (Printable Version)
Flaky, buttery croissant-muffin hybrids with golden layers, perfect for breakfast or an indulgent sweet treat any time of day.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 2 ¼ teaspoons instant yeast
03 - 3 tablespoons granulated sugar
04 - 1 ½ teaspoons salt
05 - ¾ cup lukewarm water
06 - ⅓ cup whole milk, lukewarm
07 - 2 tablespoons unsalted butter, melted
→ Butter Layer
08 - 10 tablespoons unsalted butter, room temperature
→ Optional Topping
09 - ¼ cup granulated sugar
10 - 1 teaspoon ground cinnamon
# Directions:
01 - In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Pour in the lukewarm water, milk, and melted butter. Stir until a shaggy dough forms and no dry flour remains.
02 - Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth, elastic, and slightly tacky. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in volume.
03 - Place the room-temperature butter between two sheets of parchment paper. Using a rolling pin, beat and roll it into a rectangle approximately 6 x 8 inches. Chill in the refrigerator until firm but still pliable.
04 - On a floured work surface, roll the risen dough into a large rectangle about 12 x 20 inches. Place the butter block on one half and fold the other half over to enclose it. Rotate 90 degrees, roll out again to 12 x 20 inches, and fold into thirds like a letter. Wrap tightly and refrigerate for 1 hour.
05 - Remove the dough from the refrigerator. Roll it out once more to 12 x 20 inches and repeat the letter fold. Wrap and refrigerate for at least 1 additional hour to relax the gluten and firm the butter.
06 - Roll the chilled laminated dough into a large rectangle approximately 12 x 20 inches. Using a sharp knife or dough scraper, cut it lengthwise into 12 even strips about 1 inch wide.
07 - Take one strip at a time and gently stretch it if needed. Roll it up tightly from one end to form a spiral log. Using a sharp knife, cut the log in half lengthwise to expose the inner layers.
08 - Twist each half into a loose spiral and coil it into a greased muffin tin cavity with the cut layers facing outward to showcase the flaky laminations. Repeat with all remaining strips.
09 - Cover the muffin tin loosely with a clean kitchen towel or plastic wrap. Let the shaped cruffins rest at room temperature for 45 minutes to 1 hour until visibly puffy and nearly doubled.
10 - Preheat the oven to 400°F. Bake the cruffins on the center rack for 18 to 22 minutes until deeply golden brown and well risen. Rotate the tin halfway through for even coloring.
11 - Allow the cruffins to cool in the tin for 3 to 5 minutes. If desired, roll the warm cruffins in a mixture of cinnamon and sugar until evenly coated. Serve warm or at room temperature.
# Expert Tips:
01 -
- They sound intimidating but the lamination process is surprisingly forgiving once you get the feel of the dough in your hands.
- The cinnamon sugar coating is optional but honestly it transforms these from impressive to absolutely irresistible.
02 -
- If the butter squishes out the sides during folding your dough is too warm, pop everything back in the fridge for fifteen minutes and start again.
- The butter block needs to be roughly the same firmness as the dough when you laminate, so if one is cold and firm and the other is soft you will get uneven layers.
03 -
- Work quickly when shaping the strips because the warmth of your hands will soften the butter and the layers will blur together if you linger too long.
- Dusting your work surface with a thin layer of flour instead of a thick one prevents the dough from sliding around while keeping the layers clean and distinct.