Custard Cruffins
Custard Cruffins combine the flaky, buttery layers of a croissant with the shape of a muffin, filled with silky vanilla custard. A bakery-worthy treat that's perfect for brunch or a special weekend indulgence.
Equipment
- Mixing Bowls
- Rolling Pin
- Stand Mixer
- Muffin Tin
- Whisk
- Piping Bag
Ingredients
Dough
- 3 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 cup unsalted butter cold, cubed
- 3/4 cup milk warm
- 1 large egg
Custard Filling
- 1 cup milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 3 tbsp cornstarch
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp unsalted butter for finishing
Finishing
- 2 tbsp unsalted butter melted, for brushing
- 1/4 cup sugar for dusting
Instructions
- Prepare the custard first: Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
- Heat milk and heavy cream in a saucepan until just steaming. Gradually whisk into the egg mixture.
- Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in vanilla and butter, then chill until needed.
- For the dough: Mix flour, yeast, sugar, and salt in a bowl. Add butter and rub into the flour.
- Add warm milk and egg, mixing to form a dough. Knead for 10 minutes, then rest for 30 minutes.
- Roll out dough, fold into thirds, then repeat twice more, chilling between folds.
- Cut dough into strips, twist into spirals, and place in a greased muffin tin. Let rise for 30 minutes.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown. Cool slightly.
- Pipe custard into each cruffin, brush with butter, and sprinkle with sugar before serving.