Cheesy Garlic Cruffin
A unique and mouthwatering fusion of a croissant and a muffin, providing a buttery, flaky texture with a savory twist.
Equipment
- Mixing Bowl
- Muffin Tin
- Rolling Pin
- Small Pan
Ingredients
Dry Ingredients
- 3 cups All-purpose flour Provides structure and texture.
- 2 teaspoons Active dry yeast Essential for leavening.
- 1 teaspoon Salt Enhances flavor and strengthens dough.
- 1 tablespoon Sugar Helps activate yeast.
Wet Ingredients
- 1 cup Warm water Activates the yeast.
- 1/2 cup Unsalted butter For rich flavor and flaky texture.
- 1 egg Egg For egg wash.
Filling
- 4 cloves Garlic Minced for flavor.
- 2 cups Shredded cheese Mozzarella or cheddar for gooeyness.
Instructions
- In a mixing bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until frothy.
- In a separate bowl, mix flour and salt. Create a well and pour in the yeast mixture.
- Incorporate flour into the yeast mixture until a rough dough forms. Add melted butter and mix until incorporated.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
- While dough rises, melt additional butter in a small pan and sauté minced garlic for 1-2 minutes until fragrant.
- Once dough has risen, punch down and roll out into a rectangle about 1/4 inch thick. Brush with garlic butter and sprinkle with cheese.
- Roll the dough tightly from the long edge and cut into 1-inch pieces. Place in a greased muffin tin.
- Preheat oven to 375°F (190°C) and let cruffins rise for another 30 minutes.
- Brush tops with egg wash and bake for 20-25 minutes until golden brown.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Notes
These cruffins can be enjoyed warm or at room temperature. Store in an airtight container for up to 3 days.