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ElsieD

Cruffins

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I realize cruffins have been around for a while but I had never had one until I spotted them at my local Farm Boy.  They are a cross between a muffin and a croissant and Farm Boy sells them with either a lemon curd filling or a vanilla one.  While googling cruffins, I came across a recipe posted at taste.au.com and decided to make some today.  I did not fill them with anything.  To me, the ones I made more closely resemble Kouign Amann than what my store sells as cruffins.    The recipe i used called for 1 1/3 cups flour and 1/2 pound plus a couple of tablespoons of butter.  Rich they are and nicely layered but not what I was looking for.  Has anyone else tried making these?

20190116_183350.jpg


Edited by ElsieD Forgot to add picture (log)
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13 minutes ago, Isabelle Prescott said:

There are many recipes for cruffins on the internet.  Google and you will find them.  

 I thought that’s what she said she had done.  

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20 minutes ago, Isabelle Prescott said:

There are many recipes for cruffins on the internet.  Google and you will find them.  

 

Thank you for responding but that is not the answer to the question I was asking.  I wanted to know if any eGulleters had made them.

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14 minutes ago, ElsieD said:

I wanted to know if any eGulleters had made them.


I have not... and now I'm trying to decide whether I should thank you or (politely, of course) curse you for bringing them to my attention. :P :D

My "things to try" list is getting much longer than I have any realistic chance of actually completing at the rate I've been knocking them off.

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I made these.  Do they sound like the same thing to you?  Some pictures:

buns.jpg.8c8fd1af9f835c89b1884f427c24acba.jpg

 

buns2.jpg.531bfd472f07ad573b68fb1c6d7f60f1.jpg

I made them back in 2013.  I noted that the rise I got was not what I expected, but that they were delicious and flaky.  

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2 hours ago, Kim Shook said:

buns2.jpg.531bfd472f07ad573b68fb1c6d7f60f1.jpg


Just in case I was continuing to resist, Kim Shook comes in with the kill shot... and once again, resistance is futile.

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21 minutes ago, Tri2Cook said:


Just in case I was continuing to resist, Kim Shook comes in with the kill shot... and once again, resistance is futile.

 They do look damn good. But I am still resisting.

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1 minute ago, Anna N said:

 They do look damn good. But I am still resisting.


At this point, so am I. But I'm pretty sure it has less to do with strength of will and more to do with plain ol' laziness. So if I get past that, I could be in trouble. :D

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I remember seeing these on the CooksCountry show.

 

they struck me as an individual variant of the classic

 

' Sticky buns '   is you added ' sticy' to the bottom of the pan

 

Cinnamon buns  , pecan buns etc , but not in the large pan format.

 

oddly enough

 

some time ago  I made ' sticky pecan buns '

 

but put the sticky pecan part in an individual  pyrex glass container , the larger version of the L and S

 

and one until of bun on top

 

and froze.   I then wrapped them carefully as I could , Fz burn etc.

 

the idea was my father could take one out in the evening , place it in a kitchen cabinet

 

so Earthquake would not be overly interested over night in them

 

in the AM they would be proofed and ready for the oven

 

this worked very well , and you had to be careful as the glass was Hot Hot Hot  when you took them out

 

and had to wait a bit to turn them over.  so as to avoid burns.

 

I used all sorts of Bottom-sticky  :  quality orange marmalade , lime marmalade , grapefruit marmalade etc

 

My father enjoyed them from time to time, one at a time.

 

maybe someone can work with that idea if there was a calling for 1 - 2 + buns / AM.

 

P.S.:  my technique predates the invention of CC.

 

just to be clear 

 

suprise.gif.b8255e3087afdcefc933032f3d7868e1.gif

 

come on now , smile a little


Edited by rotuts (log)
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21 hours ago, ElsieD said:

Rich they are and nicely layered but not what I was looking for Has anyone else tried making these?

 

I haven't, and I am also resisting, so I'm not answering your question either. However, I am curious about the first sentence quoted above. What were you looking for? In what way were the cruffins you made deficient?

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@Kim Shook  Thanks for posting the link and the picture.  What I ended up with is very similar to yours, with that same flakiness.   To me, what you made and what I made looks to more closely resemble kouign amann.  But this is different.  The picture is of the purchased ones, with lemon curd in the middle.  To answer @Smithy 's question, the cruffins I have purchased aren't dripping with butter (as these were) and the dough is lighter, more like croissant dough and not as sweet as these were.  I found a couple of recipes that I'm going to try out as I have time and I'll post the results.

20190117_164713.jpg

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I have seen several recipes  where the dough part, excluding the butter, is rolled out using a pasta machine until it gets to the thinnest level.  The dough is then spread with the butter, rolled, cut, etc.  As we have a pasta machine I think I'll try that.

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Huh.  My favorite local coffee shop does a version of these, but savory.  Two versions, actually.  One is called a bodi roll (no, I've no idea why, or even if that's the correct spelling) but they are that shape, with the lovely laminated texture of a croissant, with a ribbon of pepper jack cheese baked in.  And the other is the same dough, only filled with cream cheese and then sprinkled with everything seasoning (and called, appropriately enough, an everything roll).  I am mildly addicted to the first version, especially when slightly warmed.

 

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3 hours ago, Miriravan said:

  One is called a bodi roll

 

I have far too many body rolls, probably from eating things like cruffins 🤣

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