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Flaky, layered pastries made by laminating dough like croissants and baking shaped spirals in muffin tins, customizable with sweet or savory fillings and toppings.

Ingredients

Scale
  • 3 1/4 cups (410 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp instant yeast
  • 1 1/4 tsp fine salt
  • 1 cup (240 ml) warm milk (100–110°F / 38–43°C)
  • 1 large egg (for the dough)
  • 3 tbsp (45 g) unsalted butter, softened (for the dough)
  • 12 tbsp (170 g) cold unsalted butter (for the butter block/lamination)
  • 4 tbsp (60 g) melted butter (for brushing)
  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp ground cinnamon (for cinnamon-sugar coating)
  • 1 egg + 1 tbsp water (for egg wash)
  • Optional fillings/toppings: jam, pastry cream, Nutella, chocolate ganache, sliced almonds, glaze

Instructions

  1. Make the dough: whisk flour, sugar, yeast, and salt. Mix warm milk, egg, and softened butter then add to dry ingredients. Stir to shaggy dough. Knead 5–7 minutes until smooth and elastic.
  2. First rest: shape dough into ball, place in lightly oiled bowl, cover and rest 30–45 minutes at room temperature until puffed. Chill 20 minutes if too warm.
  3. Prepare butter block: pound cold butter between parchment into a 6 x 8 inch rectangle. Keep cold but flexible.
  4. Laminate: roll dough into 10 x 14 inch rectangle. Place butter block on lower two-thirds, fold dough like a letter (top third down, bottom third up). Seal edges and chill 20–30 minutes.
  5. Perform turns: roll dough into 10 x 18 inch rectangle. Fold into thirds (letter fold) three times total with 20–30 minutes chilling in between to create flaky layers. Keep dough cold but pliable.
  6. Final roll and shape: roll dough out to 1/8 inch thick roughly 10 x 14 inches. Brush surface with melted butter and sprinkle cinnamon sugar or spread jam/chocolate if filling. Roll from long side into tight log. Wrap in plastic and chill 15–20 minutes.
  7. Cut and place in tin: slice chilled log into 8 equal pieces with sharp knife. Grease muffin tin and place spirals cut side up.
  8. Proof: cover loosely and proof in warm draft-free area 60–90 minutes until puffed and nearly doubled.
  9. Bake: preheat oven to 375°F (190°C). Brush cruffins with egg wash and bake in center rack 18–22 minutes until deep golden and cooked through. Immediately brush with melted butter and toss in extra cinnamon sugar if using.
  10. Cool and fill: cool 5 minutes in tin, transfer to wire rack. When slightly cooled, fill with pastry cream, jam, or chocolate using piping bag if desired.

Notes

Keep dough and butter cold throughout to maintain distinct flaky layers., Use light flour dusting to avoid toughening dough or blending layers., Sharp knife recommended for slicing log cleanly., Proofing in fridge overnight is a good option for better flavor and schedule flexibility., Recrisp cruffins by warming in a 325°F (160°C) oven 5–12 minutes., Premade puff pastry or croissant dough can be substituted to save time with adjusted baking., Cruffins can be made sweet with cinnamon sugar, jam, chocolate, or almond toppings, or savory with garlic butter and cheese/herbs., Store baked cruffins in airtight container up to 48 hours at room temperature, or freeze up to 2 months wrapped tightly.

Nutrition

Find it online: https://cozyovenkitchen.com/lemon-blossoms/