Description
These Churro Cruffins are a spectacular hybrid treat that marries the flaky, buttery layers of a croissant with the cinnamon-sugar coating of a churro. Baked in a muffin tin to create their unique tall shape, these pastries are golden, crisp, and irresistibly sweet. Filled with a rich dulce de leche center, each bite offers a delightful contrast of textures crunchy sugar on the outside, soft buttery layers on the inside making them the ultimate indulgence for brunch or dessert.
Ingredients
The Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm water (approx. 110°F/45°C)
- 1/2 cup unsalted butter, softened at room temperature (for lamination)
The Churro Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
The Filling
- 1 cup dulce de leche (or thick caramel sauce/pastry cream)
Instructions
Make the Dough
In a large mixing bowl, combine the flour, 1/4 cup sugar, instant yeast, and salt. Mix: Gradually add the warm water and mix until a dough forms.
Knead
Turn the dough onto a lightly floured surface. Work: Knead until it is smooth and elastic, about 10 minutes. (The dough should be tacky but not sticky).
Laminate (Create Layers)
Roll the dough out into a thin rectangle. Butter: Spread the 1/2 cup softened butter evenly over the entire surface of the dough. Fold: Fold the dough into thirds like a letter (bottom third up, top third down). Repeat: Gently roll it out again and repeat the folding process twice more.
Chill
Wrap the dough tightly in plastic wrap and chill in the refrigerator for 1 hour. This firms up the butter to create flaky layers.
Shape
Remove dough from fridge. Cut into 12 equal strips. Coil: Roll each strip up into a tight spiral (like a cinnamon roll) and place it into a muffin tin prepared with non-stick spray.
Rise
Cover loosely with a clean towel and let rise in a warm place for 1 hour, or until doubled in size and puffy.
Bake
Preheat oven to 375°F (190°C). Cook: Bake for 20 minutes, or until deep golden brown and crispy on the edges.
Coat
While they bake, mix the 1/2 cup sugar and cinnamon in a shallow bowl. Toss: Remove cruffins from the tin while still warm and roll them immediately in the cinnamon-sugar mixture to coat.
Fill
Fit a piping bag with a small tip (or snip the corner of a ziplock bag). Inject: Poke the tip into the center of each cruffin and pipe in the dulce de leche until you feel the pastry get slightly heavy. Serve warm.
Notes
Water Temp: Ensure your water is warm to the touch (about 110°F) but not hot. Too hot will kill the yeast; too cold will prevent the rise.
Chilling is Crucial: Do not skip the 1-hour chill time. If the butter melts into the dough before baking, you will get a brioche bun instead of flaky layers.
Warm Coating: Rolling the cruffins in sugar while they are hot/warm is essential. The residual heat melts the sugar crystals slightly, helping the cinnamon mixture stick without needing to brush them with extra butter.
Shortcuts: If you don’t want to make dough from scratch, you can use thawed store-bought puff pastry sheets. Brush with butter, roll, cut, and bake for a similar effect.
- Prep Time: 30 minutes (+ 2 hours rest)
- Cook Time: 20 minutes
- Category: Dessert / Pastry
- Method: Baking
- Cuisine: French-Spanish Fusion
Nutrition
- Serving Size: 1 Cruffin
- Calories: 310
- Sugar: 22g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: churro cruffins, croissant muffin recipe, dulce de leche pastry, cinnamon sugar cruffins, homemade pastries, brunch dessert ideas, hybrid desserts