Chocolate Cruffins

My OBSESSION ((in caps so you can feel my pure excitement)) with the cruffin started when I came across the Supermoon Bakehouse (in NYC) on Instagram. BLOWN. AWAY.

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a lil taster of their feed.. drooling..

The Cruffin is a heavenly hybrid between a croissant and a muffin. Layers of laminated croissant dough spiralled and baked in a muffin tin. There isn’t really any benefit of baking croissant dough in the muffin tin itself, aside from the convenience of not having to shape your croissants. They’re also perfectly pocket-size and have the most beautiful swirling pattern, Zebra-esque.

look at that lamination ❤

My first batch of cruffins was a lot more successful than anticipated. I followed the basics of I am a Food Blog’s recipe, and adapted to make a chocolate version opposed to her funfetti form (which looks super beautiful). I also didn’t have a pasta rolling machine, so tried my best to roll my dough as thinly as possible.


This recipe does require some overnight proving and may seem rather laborious. BUT with a liiiiittle patience, the labour of your croissant powered love will produce the most spectacularly impressive breakfast in bed, or tea time doughy delight. So I really do encourage you to give this one ago, espeically if you’re ready for a more challenging bake.



Comment below with any queries, questions or catastrophe’s 🙂

Ingredients: – makes 6-8 DELIGHTFUL CRUFFINS

  • 130 grams luke-warm water
  • 1 sachet of instant dry yeast (normally 7g)
  • 150 grams of strong white bread flour
  • 150 grams of all-purpose flour
  • 25 grams of caster sugar
  • 1.5 tsp of salt
  • 50 grams of unsalted butter, room temperature
  • 160 grams of unsalted butter, room temperature
  • 100g of apricot jam
  • 1 bar of dark chocolate
  • icing sugar to dust


  1. Sprinkle your sachet of yeast over a bowl filled with warm water and set aside for 5 minutes.
  2. Next, place the flours, sugar and salt into the bowl of a free standing mixer, fitted with a dough hook attachment and stir through.
  3. Add the yeasty water into the bowl and place on a medium speed to mix for 2 or 3 minutes, until a stiff dough is produced. If too dry to form a dough, add in 3 more tbsp of water until the dough comes together as one.
  4. Add in the 50g of softened butter in 5 small portions on a slow speed, making sure the butter is fully incorporated before you add in the next blob. Continue to knead for 2 or 3 more minutes after the final lot of butter goes in.
  5. Turn the mixer up to a high speed and knead for roughly 10 minutes, until the dough is smooth, elastic and soft.
  6. Return back to the bowl, cover with a tea towel or cling film and leave at room temperature to rest for an hour. It will not prove too big, so don’t worry if you see little growth!
  7. Pop your dough out onto a lightly floured surface and chop into 2 pieces, so it’s easier to handle.
  8. With a floured rolling pin, roll out until roughly half a cm thick.
  9. Place the dough through a pasta machine on the widest setting and roll through the dough.
  10. Once you’ve rolled your dough, overlap the ends to form a giant ring/ loop. Feed back into the machine on a thinner setting, and repeat until you have a super thin layer of dough.
    1. IF YOU DON’T HAVE A PASTA MACHINE DON’T PANIC!!!!!  Roll the dough as thiiinnnnnnnn as you possibly can, without tearing. The first time I made these cruffins I didn’t have access to a machine, and it was completely fine! I managed to achieve a dough of a few mm thickness 🙂
  11. Repeat with your second piece of dough.
  12. Lay one of your pieces of dough onto a floured work surface. Divide your 160g of room temp butter between the two pieces of dough, and rub gently all over the two surfaces of dough, all the way to its edges.
  13. Take your bar of chocolate, and grate over the doughy surfaces, so a fine layer of chocolatey sprinkles form.
  14. Roll up your pieces of dough tightly, length ways. You will now have 2 logs of chocolate filled dough.
  15. With a sharp knife, cut the croissant log in half, down the middle length ways, so you can see all of your chocolatey layers.
  16. Cut each log into 3 equal lengths, and tie into a knots, or twist into a spirals. Repeat with your second log of dough (if you want to make 8 smaller cruffins, chop into 4 equal pieces rather than 3).
  17. Place each spirally knot into a buttered muffin tin.
  18. Cover with cling film, and leave to prove at room temperature for at least 4 hours, but I did mine overnight which worked well 🙂
  19. Once proved, pop your oven to 200°C and once hot, place your cruffins into the centre.
  20. Bake for 20-25 minutes until puffy and golden brown. Remove from the oven and allow to cool in their tin.
  21. Once they’re cool enough to handle, place on a cooling rack.
  22. Pop your jam in a small dish and put in a microwave on high heat until loosened. With a pastry brush (or a teaspoon if you don’t have one) coat the outside of each cruffin with the hot jam.
  23. Finally dust with icing sugar, and serve whilst still warm. DELICIOUS.





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