Step 1: Prepare the Dough (If Making from Scratch)

1. Activate the Yeast:

In a small bowl, combine the warm water, warm milk, and granulated sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy. This ensures the yeast is active and ready to help the dough rise.

2. Mix the Dough:

In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, and the activated yeast mixture. Stir everything together until a dough forms.

3. Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour, but be careful not to add too much, as it should remain soft.

4. Let the Dough Rest:

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2: Laminate the Dough (Creating the Layers)

1. Prepare the Butter for Laminating:

While the dough is rising, soften 1 cup of unsalted butter and spread it between two sheets of parchment paper. Use a rolling pin to flatten the butter into a rectangle about 1/4 inch thick. Place it in the refrigerator to chill while you finish preparing the dough. The butter should be firm but pliable when you’re ready to laminate.

2. Roll Out the Dough:

Once the dough has doubled in size, transfer it to a lightly floured surface. Roll the dough out into a large rectangle, about 12×18 inches. Try to keep the edges as straight as possible, and make sure the thickness is even throughout.

3. Add the Butter:

Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter like a letter—fold the top third of the dough down, then fold the bottom third up over the top. This is your first “fold” in the lamination process.

4. Roll and Fold the Dough:

Turn the dough 90 degrees, then roll it out again into a large rectangle, being careful not to let the butter escape. Fold the dough into thirds again, just like before. Repeat this process 2-3 more times, turning the dough 90 degrees after each fold. This creates the flaky layers characteristic of croissant dough.

5. Chill the Dough:

After the final fold, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes, or up to 1 hour. This allows the butter to firm up again and makes the dough easier to work with.

Step 3: Roll and Shape the Cruffins

1. Roll the Dough into Thin Sheets:

Once the dough has chilled, remove it from the refrigerator and roll it out one last time into a large rectangle about 12×18 inches. The dough should be quite thin at this point, about 1/8 inch thick.

2. Cut the Dough into Strips:

Using a sharp knife or pizza cutter, cut the dough into 12 long strips (about 1 inch wide). Each strip will become a single cruffin.

3. Roll the Strips into Spirals:

Take one strip of dough and gently stretch it to lengthen it slightly. Roll it up tightly, starting from one end, to create a spiral. Once rolled, place the spiral into a greased muffin tin, cut-side facing up. Repeat this process with the remaining strips of dough, placing each one into a muffin tin cavity.

Step 4: Bake the Cruffins

1. Preheat the Oven:

While the cruffins are resting for a final proof, preheat your oven to 375°F (190°C). Let the cruffins rise in the muffin tin for another 20-30 minutes until they puff up slightly.

2. Bake the Cruffins:

Bake the cruffins in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on top. You’ll know they’re done when they sound hollow when tapped on the top.

Step 5: Add the Finishing Touches

1. Brush with Butter (Optional):

As soon as the cruffins come out of the oven, brush them with melted butter for an extra layer of richness. This step is optional but adds a lovely flavor and shine.

2. Dust with Sugar:

For a classic cruffin look, dust the tops with powdered sugar while they’re still warm. You can also roll them in granulated sugar or a cinnamon-sugar mixture for added sweetness and texture.

Step 6: Fill the Cruffins (Optional)

If you want to take your cruffins to the next level, you can fill them with various delicious fillings. Here’s how:

1. Choose Your Filling:

Popular fillings include fruit preserves, Nutella, lemon curd, pastry cream, or even whipped cream. You can also go savory with cheese or herb butter.

2. Fill the Cruffins:

Using a piping bag fitted with a narrow tip, poke a hole into the top of each cruffin and pipe in your chosen filling. If you don’t have a piping bag, you can simply cut a small hole in the side of each cruffin and spoon in the filling.

Step 7: Serve and Enjoy Your Cruffins

Once filled (if you chose to fill them), your Easy Homemade Cruffins are ready to be served! Enjoy them warm with a dusting of powdered sugar, or serve them with a side of jam or fresh fruit. These cruffins are best eaten fresh but can be stored for a few days and reheated in the oven for a crispy exterior.