You may have to sign a waiver before you make these Chocolate Cruffins because they are addictive!
It is hard to find all the words to describe how fluffy, buttery, tasty these things are. You’re gonna have to trust me on this.
What is a cruffin you ask? A cruffin is part croissant-all that butter in the dough and layers of dough. And part muffin- mostly in shape but the pastry layers are more dough-y than a flaky croissant.
Believe me – you won’t be sorry if you give these a try!
I make the dough in my bread machine.
The dough is very soft, and you roll it out in to 2 large rectangles. Then you spread your filling over the rectangles and roll up the long sides. You slice the rolled dough logs lengthwise to expose the filling. Then you cut the logs in to 12 equal size lengths. Taking 2 pieces at a time, slightly offset you twist them into a muffin shape with the outer edges furled and exposed. Bake, cool and then the fun begins!
These are so delicious – if you are a baker they make an awesome gift for family and friends who don’t have time or the inclination to bake.
They are available in better bakery shops but so far I have not seen them routinely in the baked goods section of my supermarket. (Although – I might be behind the times on this!)
So go ahead and make up your own cruffin combination. The recipe includes a variation for Dulce de Leche (which you can literally make in your sleep!) filling too!
Update 10 April 2022 – after making these a few times I decided to reduce the butter in the filling by half. I also decided to start the cruffins in a hot oven at 375 degrees but reduce the heat for baking time to 350 degrees. I was finding the butter was prone to smoking and overflowing the pan with the previous instructions.
Bread Machine Chocolate Cruffins
- 2/3 + 1 Tbsp cup lukewarm water 130 grams
- 1/4 cup butter, room temperature 50 grams
- 1 cup all purpose flour 150 grams
- 1 cup bread flour 150 grams
- 1 1/2 tsp salt
- 1 Tbsp sugar 25 grams
- 1 1/2 tsp dry yeast
Filling and Topping
- 3 Tbsps very soft unsalted butter 75 grams
- 4 oz chocolate chips 100 grams, roughly chopped
- icing sugar for dusting optional
- Mix the water and butter in a small dish.
- Mix the flours, salt and sugar in a separate bowl.
- Measure out the yeast.
- Add the ingredients to your bread machine in the order recommended by the manufacturer. Mine is wet, dry then yeast on top.
- Set the bread machine to Dough Cycle.
- While dough is making, spray or butter a regular muffin pan and set aside. (A regular size tart pan will also work.)
- When Dough cycle is finished divide the dough in to 2 equal portions on a lightly floured board.
- Roll each half out very thinly – you are aiming for about 2 17" X 8" retangles only a few mm thick.
- Carefully spread 1/2 the soft butter over each piece of dough, being careful not to tear the dough and going right out to the edges.
- Sprinkle the chopped up chips over each piece of buttered dough, spreading evenly.
- Gently roll each piece of dough length-wise.
- Cut each log in half lengthways so you can see the center of the log with all the layers and filling. Then cut each half in to 3 equal portions. You will have 12 pieces of dough.
- To make 6 large cruffins, pinch 2 pieces of dough together end to end. Spiral dough furling the cut layers to the outside. Place in large muffin wells. Cover with plastic wrap and allow to proof at room temperature 4 hours or in fridge overnight.
- Preheat oven to 375°. Reduce heat to 350°, add cruffins and bake for 35-40 minutes. Check for doneness after 35 minutes- a toothpick should come out cleam from the center.
- When done, allow cruffins to cool enough to handle, then transfer to a rack to finish cooling. Dust with icing sugar if desired when completely cool.