Description
Churro Cruffins combine the flaky layers of croissants with the sweet, cinnamon-sugar coating of churros, creating a warm and comforting pastry perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for coating
- 1/2 cup unsalted butter, melted
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup whole milk, warm
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 teaspoons ground cinnamon, plus extra for coating
Instructions
- In a small bowl, combine warm milk with active dry yeast and a teaspoon of sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together flour, sugar, cinnamon, and salt. Create a well in the center.
- Add melted butter, yeast mixture, eggs, and vanilla extract into the well. Mix until a sticky dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth.
- Place dough in a greased bowl, cover with a damp cloth, and let rise for 1 to 1.5 hours until doubled in size.
- Punch down the risen dough and roll it into a large rectangle about 1/4 inch thick.
- Brush with melted butter and sprinkle evenly with cinnamon sugar.
- Roll the dough into a tight log from the long edge, then slice into 12 equal pieces.
- Preheat oven to 350°F (175°C). Place dough pieces upright into a muffin tin.
- Bake for 18–20 minutes or until golden brown.
- Let cool slightly, then roll each cruffin in cinnamon sugar while still warm.
Notes
- Use high-quality butter for richer flavor.
- Avoid overmixing the dough to prevent denseness.
- Allow dough to rise fully for fluffier cruffins.
- Add chocolate chips, dried fruits, or nuts for variation.
- Can be made dairy-free, gluten-free, or vegan with suitable substitutions.
- Category: Dessert, Breakfast
Nutrition
- Serving Size: 1 cruffin
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg