Sourdough Cruffins Recipe

Introduction

Sourdough cruffins are a delightful fusion of croissants and muffins, boasting flaky, buttery layers with a tangy sourdough twist. Perfect for breakfast or an indulgent snack, these homemade treats are sure to impress with their crisp exterior and tender, airy inside.

Ingredients

• 15 g sourdough starter
• 60 g all-purpose flour (for levain)
• 60 g water (for levain)
• 120 g milk (room temperature)
• 120 g water
• All the levain (prepared from starter, flour, and water)
• 455 g all-purpose flour
• 50 g granulated sugar
• 6 g salt
• 50 g unsalted butter (room temperature, for dough)
• 250 g unsalted butter (cold, for laminating)
• 100 g granulated sugar (for coating)

Instructions

1. Step 1: The evening before, feed your sourdough starter to make the levain by mixing 15 g starter, 60 g flour, and 60 g water. Leave it to become active by morning.
2. Step 2: In the morning, whisk the levain with 120 g milk and 120 g water in a large bowl to loosen the starter.
3. Step 3: Add 455 g flour, 50 g sugar, and 6 g salt to the mixture. Use a fork to mix everything into a sticky, shaggy dough.
4. Step 4: Turn the dough onto a clean surface and knead in 50 g room-temperature butter for 5-7 minutes until smooth. The dough will initially be sticky but will become manageable as gluten develops.
5. Step 5: Place the dough in a bowl, cover, and let it rise in a warm place until it puffs up by about 30-40%. If your kitchen is cold, place it in a turned-off oven with a mug of boiled water nearby, replacing the water as it cools.
6. Step 6: Gently press out air from the dough and shape it into a rough rectangle. Wrap in plastic or place in a container, then chill until firm for laminating.
7. Step 7: Prepare the butter block by slicing 250 g cold butter and laying pieces side by side on baking paper. Cover with another sheet and use a rolling pin to press into a 20×15 cm rectangle, about 0.5 cm thick. Refrigerate until firm.
8. Step 8: Remove the butter block, gently pound it to make it pliable but still cold. Roll the chilled dough into a 20×32 cm rectangle on a floured surface.
9. Step 9: Place the butter block in the center of the dough, fold top and bottom edges over to encase the butter, sealing the edges. Make shallow slits along the long edges to prevent tension.
10. Step 10: Rotate the dough 90 degrees. Roll it into a long rectangle about 6 mm thick and three times as long as wide, using gentle pressure. Trim uneven edges, brush off excess flour, then fold into thirds like a letter. Wrap and refrigerate 30-60 minutes.
11. Step 11: Repeat the rolling and folding process two more times, refrigerating 30-60 minutes after the second fold and at least 2 hours after the third fold.
12. Step 12: Roll the chilled dough into a 30×40 cm rectangle. Cut in half lengthwise to make two strips of 15×40 cm. Then cut each strip into 16 horizontal strips about 5×15 cm.
13. Step 13: Cut each strip lengthwise down the middle to create thinner strips about 2.5 cm wide.
14. Step 14: Take two strips, overlap the ends by 0.5 cm, and roll from the center into a coil. Place each rolled coil into a muffin pan with the spiraled layers facing up. Tuck them in well to prevent misshaping.
15. Step 15: Let the cruffins rise until doubled in size, which may take 4-7 hours depending on room temperature. Watch for visible layers.
16. Step 16: Preheat the oven to 200°C (400°F). Bake the cruffins for 20-25 minutes until deep golden brown.
17. Step 17: Cool cruffins in the pan for a few minutes then roll them in 100 g granulated sugar.
18. Step 18: Once cooled completely, insert a knife into the middle of each cruffin to create a small hole and pipe in your favorite filling.

Tips & Variations

• Use chilled butter for laminating to ensure distinct flaky layers without melting during rolling.
• If your kitchen is cold, allow extra rising time or provide a warm environment to help dough development.
• Experiment with fillings like pastry cream, chocolate ganache, or fruit jam for varied flavors.
• Brush the dough edges with water to help seal the butter layer securely.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days to maintain crispness. For longer storage, freeze them wrapped tightly, then thaw at room temperature before reheating gently in a warm oven to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use commercial yeast instead of sourdough starter?

Yes, you can substitute with commercial yeast for a quicker rise, but it will lack the characteristic tang and depth of flavor that sourdough provides.

How do I know when the dough is properly folded and rested?

The dough should feel smooth and elastic after kneading, with distinct layers visible after laminating. Proper resting times allow the gluten to relax and the butter to stay cold, which are key to flaky cruffins.