Description
These Peach Pie Cruffins are a delightful hybrid of croissants and muffins, filled with a sweet, spiced peach filling. The flaky, buttery laminated dough combined with the tender fruit makes a perfect treat for breakfast or dessert. With a slightly crispy cinnamon-sugar coating, these cruffins are surprisingly easy to prepare given their impressive taste and texture.
Ingredients
Scale
Dough:
- 3 1/4 cups (400g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup (180ml) lukewarm milk (about 105-115°F)
- 1/4 cup (60ml) lukewarm water (about 105-115°F)
- 1 large egg, lightly beaten
- 6 tablespoons (85g) unsalted butter, softened
- 1 1/2 cups (3 sticks, 340g) unsalted butter, very cold
- 1/4 cup (30g) all-purpose flour (for butter block)
Peach Filling:
- 6 medium ripe peaches, peeled and sliced
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, melted
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to prepare your dry base.
- Activate the Yeast: In a small bowl, dissolve yeast in lukewarm milk and water. Let it sit for 5-10 minutes until foamy, signaling active yeast.
- Combine Wet and Dry: Pour the yeast mixture and beaten egg into the dry ingredients, mixing until a shaggy dough forms.
- Add Softened Butter: Incorporate the softened butter one tablespoon at a time into the dough, mixing well after each addition until fully blended.
- Knead the Dough: On a floured surface, knead the dough for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours or until doubled.
- Soften the Butter Slightly: Let the very cold butter sit at room temperature for 10-15 minutes until pliable but still cold.
- Combine Butter and Flour: Place cold butter between parchment, pound and roll into an 8×10-inch rectangle, then sprinkle flour evenly over it.
- Shape and Chill Butter Block: Fold parchment to seal butter, smooth with rolling pin, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Roll risen dough into a 12×16-inch rectangle on a lightly floured surface.
- Place the Butter Block: Unwrap and place the butter block in the center of the dough.
- Fold the Dough: Fold one side of dough over half of butter, then fold the other side over to enclose the butter completely.
- First Turn: Press dough flat gently, roll out to 12×18 inches.
- Book Fold: Fold dough into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes.
- Second Turn: Repeat rolling to 12×18 inches and book fold, wrap and refrigerate another 30 minutes.
- Third Turn: Repeat rolling and folding for a final time, wrap and refrigerate 30 minutes.
- Combine Peach Filling Ingredients: In a large bowl, toss sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice.
- Add Butter: Dot peach mixture with small butter pieces evenly.
- Set Aside Filling: Leave the peach filling aside while preparing dough for shaping.
- Roll Out Dough for Filling: Roll laminated dough to a 12×24-inch rectangle about 1/8 inch thick.
- Spread Peach Filling: Evenly spread the prepared peach filling over the dough surface.
- Roll Up the Dough: Starting on one long edge, tightly roll the dough into a log.
- Slice the Log: Cut the log into 12 equal pieces to form the cruffins.
- Prepare Muffin Tin: Grease a 12-cup muffin tin thoroughly.
- Place Cruffins in Tin: Set each piece cut side up into the muffin cups.
- Second Rise: Cover tin with plastic wrap and let cruffins rise 30-45 minutes until slightly puffed.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Bake the Cruffins: Bake for 25-30 minutes until golden brown and filling bubbles.
- Cool Slightly: Let cruffins cool a few minutes in tin before transferring to a wire rack.
- Combine Sugar and Cinnamon: Mix sugar and cinnamon in a shallow bowl.
- Melt Butter: Melt butter separately.
- Coat Cruffins: Dip warm cruffin tops first into melted butter, then cinnamon sugar mixture to coat thoroughly.
- Serve: Enjoy cruffins warm or at room temperature for best flavor and texture.
Notes
- Ensure milk and water are lukewarm (105-115°F) for best yeast activation.
- Keep the butter very cold during lamination to achieve flaky layers.
- You can prepare the dough ahead and refrigerate overnight after the third fold.
- Peeled peaches enhance texture; if peaches are not in season, frozen thawed peaches can be substituted.
- Cruffins are best eaten fresh but can be stored in an airtight container for 1-2 days.
- Make sure to grease the muffin tin well to prevent sticking.
