MAKING MUFFINS FROM CROISSANT DOUGH
For the past six months I have really got a love for ready-made puff pastry or croissant dough from the fridge. You will invariably find it in my fridge, because you can make such delicious brunch recipes with it! Just like this food hybrid where you’re going to make muffins out of croissant dough. This so-called ‘cruffin’ caused in large cities in a.o. Australia and America for long lines at various bakeries and restaurants. But because the travel has completely locked up in the past year, you will have to do it with your own homemade croissant muffins for the time being! This version for Making Cruffins is an excellent basic recipe, because Cinnamon Cruffins with cinnamon sugar are really all!
RECIPE: CINNAMON CRUFFINS WITH CINNAMON SUGAR
Cruffins are muffins made of croissant dough! Over Easter, these Cinnamon Cruffins had gone viral on social media. After all, they are delicious for breakfast or for coffee! And the recipe is also nice and easy to make!
- Prep Time: 10 min.
- Cook Time: 15 mins.
- Total Time: 25 minutes
- Yield: 6 pieces 1x
- Category: Breakfast
- Cuisine: American cuisine
- 1 tin XL croissant dough (6 pieces)
- 3 tbsp butter
- 3 tbsp (dark) brown caster sugar
- 1 tbsp cinnamon
- Optional: 1 egg
- optional: icing sugar
- Preheat the oven to 200 degrees (180 hot air). Spray 6 muffin moulds with baking spray and set aside.
- Melt the butter in the microwave (at the lowest setting) or over low heat in a pan. Then mix the sugar with the cinnamon in a bowl.
- Open the tin puff pastry and roll out the dough in front of you. Cut the roller into 3 equal pieces (follow the dotted lines). Use your fingertips to close the oblique diagonal dot line.
If necessary, use a rolling pin to roll out each patch a little longer. 1-2 x over it is enough though.
- Brush the three rags with the melted butter, but try to keep a tiny bit of butter. Then sprinkle all three with the cinnamon sugar mixture, but also try to keep a tiny little cinnamon sugar.
- Roll up the three pieces of puff pastry lengthwise to give you 3 long thin sausages. Cut each sausage in half lengthwise, giving you a total of 6 even thinner pieces of dough. Then roll up each piece, but keep the ‘open’ side out. Place in a greased cavity of the muffin shape.
- Brush in the top of the Cinnamon cruffins with a little leftover butter. Don’t you have this?
- Then you can also work an egg and brush a little of it over it. Sprinkle the top with the remaining teaspoon of cinnamon sugar.
- Place the muffintray in the middle of the oven and bake the ‘cruffins’ for 15 minutes until cooked through.
- Then move the baking tin to a wire rack and let the cruffins cool in the mould for 5 minutes.
- Lightly spray with icing sugar and serve immediately! (Because they are a bit warm!).