The word ‘cruffin’ is made of ‘muffin’ and ‘croissant’. This is a kind of bun shaped like a muffin and the pastry is like sweet yeast enriched with butter exactly like typical croissants or other French buns. On cruffin we can see all the layers of pastry divided by butter and at the same time feel the softness of yeast dough. On the outside the dough is crunchy, delicate and flaky, inside is soft and fluffy like a bun. We cannot detect butter in the taste and the flesh is more tight than in classic croissant. Cruffins are delicious, they could be plain or filled with cream, custard, fruits, chocolate and your favourite ingredient. Here I present the version with homemade vanilla custard. Enjoy!


12 cruffins



  • 2 ¾ cups (440 g) bread flour
  • 5 teaspoons dried yeast
  • ½ cup (125 ml) lukewarm milk
  • 1/3 cup (75 g) sugar
  • 1 ½ teaspoons salt
  • 3 tablespoons butter, melted
  • ¼ cup (62 ml) lukewarm water


  • about 1 cup (220 g) butter, softened

Vanilla custard:

  • 1 ½ cups (360 ml) milk
  • 1 teaspoon vanilla bean paste or seeds of one vanilla bean
  • 3 egg yolks
  • ¼ cup + 1 tablespoon (60 g) granulated sugar
  • 3 tablespoons corn starch
  • 2 tablespoons butter, softened



Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready set it aside, cover and let stand in a warm place for 1 hour to rest and rise. Once ready, transfer dough to the lightly floured surface, punch down, knead shortly by hand, shape into a ball and let to rest for further 30 minutes covering with tea towel.

Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

When the dough is well risen place the remaining 1 cup butter in a bowl of a stand mixer and beat few minutes until light and fluffy.

Grease the classic muffin pan with butter. Divide dough into six equal pieces. Roll out each piece very thinly in a shape of long rectangular with slightly rounded corners. Spread butter evenly over the dough and roll it tightly into a log starting on the shorter side. Cut out the log into half lengthwise. Place both pieces cut side up and shape into a snail covering the end underneath (see pictures below the text). Repeat the same with all five remaining pieces of dough. Place each snail into one hole of muffin pan. Let stand the pan in a warm place for 20 minutes. Preheat oven to 375°F (190°C).

Bake cruffins for 20-25 minutes (until slightly browned). Cool on a wire rack.

Spoon the custard to a piping bag ended with big nozzle. Punch a hole on the bottom of each cruffin, put there the nozzle and fill with custard until it reaches the top of cruffin.


Category: Yeast cakes.

Tags: vanilla, yeast.

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