![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_202355.webp)
Cruffins composed of
– croissant dough
– spreadable dough
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_203256.webp)
Equipment used
– Tefal baking tray
– Cutter
– Aluminium trays
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/liste_course-1-e1665261078690.jpg)
Ingredients
Tempera
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
✔125 g Lescure or PDO tourage butter
Spreading paste
The cruffin, a pastry born in the United States, is a hybrid of a croissant and a muffin. The cruffin dough is baked in a muffin tin, which is then filled with a spread.
The recipe
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_200535.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_213911.webp)
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/pliage2.jpg)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_231545.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_231717.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_231744.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_231805.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_231825.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_231907.webp)
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place, covered with cling film.
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_232121.webp)
![Papillon aux raisins](https://www.lesdelices31.fr/wp-content/uploads/2023/03/20230303_232204-e1678349131544.webp)
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/pliage-pate.jpg)
Shaping the cruffins
The next day, roll out the pastry into a large rectangle, cover with clingfilm and chill again for at least 45 minutes. Then cut into strips measuring 15 cm by 3 cm. 2 strips are needed for each cruffin.
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_181820.webp)
Overlap the two strips, staggering them by about 1 cm. Press a little to weld the end, then roll up about 3/4 of the way. Rotate by 90°C and apply the two remaining ends to the top.
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_181849.webp)
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_182235.webp)
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_182258.webp)
Turn over and place in a buttered tray or muffin tin.
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_182310.webp)
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_182318.webp)
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_182408.webp)
Leave to rise for 2 hours at room temperature. Press your thumb into the centre to create a small hole.
Bake at 170°C for 15 to 20 minutes.
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_182432.webp)
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_194311.webp)
![Cruffins](https://www.lesdelices31.fr/wp-content/uploads/2024/04/20240328_201733.webp)
Unmould and roll each cruffin in caster sugar. Using a piping bag, top with the spread.