Cruffins: Poppy Seed and Cinnamon Buns

The cruffin is a hybrid of a muffin and a croissant: laminated yeast dough is rolled into a strip, spread with butter and filling, rolled up, cut lengthwise, and coiled into a pan like a snail. The pastry comes out soft, fluffy, and beautifully layered, and this batch makes 12 buns - poppy seed and cinnamon. Recommended.

Cruffins

Laminated yeast-dough cruffins, a hybrid of muffin and croissant, with poppy seed and cinnamon filling. Makes 12 buns.

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Prep Time 50 minutes mins

Cook Time 25 minutes mins

Rising time 3 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 12 buns

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

For the dough

• 400-450 g flour
• 1 egg
• 8 g dry yeast
• 150 ml milk warm
• 40 ml water warm
• 80 g sugar
• 50 g butter melted
• vanilla a pinch
• salt a pinch

For the filling

• 200 g ready-made poppy seed filling
• 50-70 g butter softened
• 3 tbsp sugar
• 3 tbsp cinnamon

Method

 

1. Dissolve the yeast in warm water with 1 tsp of sugar and let sit for 10 minutes until foamy.
2. Melt the butter, add the sugar, mix, beat in the egg, mix again, and pour into the yeast mixture along with the warm milk.
3. Sift 300-350 g of the flour with the vanilla, add the salt. Stir with a spoon, then gradually work in the remaining flour by hand and knead a smooth, elastic dough.
4. Cover with plastic wrap and leave in a warm place for 1.5-2 hours until well risen.
5. Turn the risen dough out onto the counter, divide into 6 pieces, shape into balls, cover with plastic wrap, and let rest for 10-15 minutes.
6. Roll each piece into a strip 30-40 cm long and 10-12 cm wide. Spread with softened butter: three strips with poppy seed filling, three with cinnamon sugar.
7. Roll each strip into a tight log and carefully cut it lengthwise in half. Coil each half into a spiral and place in a pan greased with vegetable oil.
8. Leave the spirals in the pan in a warm place to proof for another 1 hour.
   
9. Bake in an oven preheated to 200°C for 20-25 minutes. Let cool completely.
   
10. Cut and serve - the layers show right in the cross-section. Enjoy!
    

Notes

Any pan works: metal, ceramic, or silicone.

Tips

• You can split the filling: three strips with poppy seed filling, three with sugar and cinnamon.
• Any pan works - metal, ceramic, or silicone - just be sure to grease it with vegetable oil.
• Don't skip the 10-15 minute rest after dividing the dough into balls, or the strips won't roll out thin.
• Let the finished pastries cool completely - only then do the layers become distinct.