Description
Peach Pie Cruffins combine the flaky, buttery layers of a croissant with the sweet, fruity filling of a peach pie, all baked in a convenient muffin shape. This recipe uses laminated dough filled with a spiced peach mixture, yielding tender, flaky cruffins coated in a cinnamon-sugar buttery glaze, perfect for a delightful breakfast or dessert treat.
Ingredients
Scale
Dough Ingredients
- 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 and Finishing
- 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 ensure even distribution.
- Activate the Yeast: Dissolve the yeast in lukewarm milk and water. Let stand for 5-10 minutes until foamy to confirm the yeast is active.
- Combine Wet and Dry: Pour the yeast mixture and beaten egg into the dry ingredients. Mix until a shaggy dough forms.
- Add Softened Butter: Incorporate the softened butter one tablespoon at a time, mixing well after each addition until fully combined.
- Knead the Dough: On a lightly floured surface, knead for 8-10 minutes until the dough is smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
- Prepare Butter Block: Let very cold butter sit at room temperature for 10-15 minutes until pliable but still cold. Place butter between parchment sheets, pound and roll into an 8×10-inch rectangle, sprinkle with flour evenly, fold parchment over and roll to even out. Refrigerate at least 30 minutes to firm.
- Roll Out Dough: Roll the risen dough into a 12×16-inch rectangle on a lightly floured surface.
- Laminate the Dough: Place the chilled butter block in the center of the dough. Fold the dough over to enclose the butter completely.
- First Turn: Flatten gently with a rolling pin, then roll dough to a 12×18-inch rectangle.
- Book Fold and Chill: Fold dough into thirds like a letter, wrap in plastic wrap, refrigerate 30 minutes.
- Second Turn: Repeat the rolling and book fold process, rolling again to 12×18 inches, folding into thirds, wrapping, and refrigerating another 30 minutes.
- Third Turn: Repeat rolling and folding one last time, then wrap and refrigerate for a final 30 minutes.
- Prepare Peach Filling: Gently toss sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice. Dot with small butter pieces. Set aside.
- Shape Cruffins: Roll out laminated dough into a 12×24-inch rectangle, about 1/8 inch thick. Spread peach filling evenly over the dough.
- Roll Dough Into Log: Starting from one long edge, tightly roll the dough into a log shape.
- Slice Log: Cut the log into 12 equal pieces to form individual cruffins.
- Prepare Muffin Tin: Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Place Cruffins: Set each cruffin cut-side up into the muffin cups.
- Second Rise: Cover with plastic wrap and let rise in a warm place for 30-45 minutes until puffed slightly.
- Preheat Oven: Preheat to 375°F (190°C) for baking.
- Bake Cruffins: Bake for 25-30 minutes until golden brown and filling is bubbly.
- Cool Slightly: Let cruffins rest in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Make Cinnamon Sugar Coating: Combine granulated sugar and cinnamon in a shallow bowl. Melt butter separately.
- Coat Cruffins: While cruffins are still warm, dip tops into melted butter then into cinnamon-sugar mixture to coat generously.
- Serve and Enjoy: Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the butter for laminating is very cold but pliable to create flaky layers without melting prematurely.
- Maintain lukewarm temperatures when activating yeast to avoid killing it.
- Resting and chilling between folds is crucial for proper lamination and flakiness.
- Peeling peaches helps achieve a smooth texture in the filling but can be skipped if preferred.
- Use a sharp knife or pizza cutter to slice the dough log for cleaner edges.
- Allow cruffins to cool slightly before coating to ensure cinnamon sugar sticks well.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
