There’s another hybrid snack: the cruffin
If you follow us even a little, you’ll already have seen plenty of croissant-like pastries pass by. Each one even more exotic and complicated to make than the last. Fortunately, you don’t have to travel to some remote corner of the world for a cruffin—you can easily make one yourself at home. Ideal for the Easter table.
Of course, the croiffle from the US, the filled croissant xuixo from Spain or the thicker sibling of the croissant from Brittany: the kouign-amann are all great for an Easter breakfast too, but you’d better start preparing now.
Cronut 2.0
The cruffin is a different story. Cruffin? Yes, a cross between a croissant and a muffin. Nothing seemed capable of surpassing the cronut, but then along came the cruffin. And we have Mr. Holmes Bakehouse in San Francisco to thank for that. The recipe was even stolen from the bakery without touching anything else. It must be divine, then, right?
How to make them
A cruffin is croissant dough baked in the shape of a muffin. You really only need croissant dough (preferably homemade), butter and a muffin tin. In the video below, you can see how to make the pastry yourself.
https://www.youtube.com/watch?v=aCtxEdAj2n0&t=200s
Filling
After baking, you can fill the cruffins with whatever you like: chocolate, jam, vanilla cream, you name it. Or you can bake the filling into them: combine the butter with, for example, jam and ground almonds, then spread it on the croissant dough as in this recipe. Finally, roll the cruffin in a layer of cinnamon sugar or decorate with powdered sugar. Another fun idea: make different varieties and serve them on a platter at Easter.
Oh, and if you really don’t feel like making them but would love to try them: Bagels&Beans sells cruffins filled with strawberry or chocolate.
https://www.instagram.com/p/BsVXQSohiQT/
