Serving Details
- Yields: 8-10 cruffins
- Prep Time: 30 minutes
- Proofing Time: 1-2 hours
- Baking Time: 15-20 minutes
Recipe Description
A delightful twist on the classic croissant, these almond and raspberry cruffins combine the flaky layers of a croissant with the sweetness of raspberry jam and the nutty flavor of almonds.
Ingredients
For the Dough:**
- 1 cup all-purpose flour
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup milk, warmed
- 1 large egg, lightly beaten
For the Filling:**
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds
For the Glaze:**
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon almond extract
Instructions
Make the Dough:**
- In a large bowl, whisk together the flour, yeast, and salt.
- Add the melted butter, warm milk, and egg. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Cruffins:**
- Roll out the dough into a 12×18-inch rectangle.
- Spread the raspberry jam over the dough, leaving a 1-inch border on one side.
- Sprinkle the sliced almonds over the jam.
- Roll up the dough jelly-roll style, starting with the long side.
- Cut the roll into 8-10 equal pieces.
- Place the cut pieces in a greased muffin tin, cut side up.
- Cover the muffin tin with plastic wrap and let rise for 30 minutes.
Bake the Cruffins:
- Preheat oven to 375°F (190°C).
- Bake the cruffins for 15-20 minutes, or until golden brown.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Make the Glaze:**
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cruffins.
Tips
- For a richer flavor, use almond extract and almond flour in the dough.
- You can use other fruit jams, such as strawberry or blackberry.
- To make the cruffins extra special, dust them with powdered sugar or decorate with edible flowers.
Nutritional Information (Approximate per cruffin):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds
For the Glaze:**
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon almond extract
Instructions
Make the Dough:**
- In a large bowl, whisk together the flour, yeast, and salt.
- Add the melted butter, warm milk, and egg. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Cruffins:**
- Roll out the dough into a 12×18-inch rectangle.
- Spread the raspberry jam over the dough, leaving a 1-inch border on one side.
- Sprinkle the sliced almonds over the jam.
- Roll up the dough jelly-roll style, starting with the long side.
- Cut the roll into 8-10 equal pieces.
- Place the cut pieces in a greased muffin tin, cut side up.
- Cover the muffin tin with plastic wrap and let rise for 30 minutes.
Bake the Cruffins:
- Preheat oven to 375°F (190°C).
- Bake the cruffins for 15-20 minutes, or until golden brown.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Make the Glaze:**
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cruffins.
Tips
- For a richer flavor, use almond extract and almond flour in the dough.
- You can use other fruit jams, such as strawberry or blackberry.
- To make the cruffins extra special, dust them with powdered sugar or decorate with edible flowers.
Nutritional Information (Approximate per cruffin):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar
- In a large bowl, whisk together the flour, yeast, and salt.
- Add the melted butter, warm milk, and egg. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Cruffins:**
- Roll out the dough into a 12×18-inch rectangle.
- Spread the raspberry jam over the dough, leaving a 1-inch border on one side.
- Sprinkle the sliced almonds over the jam.
- Roll up the dough jelly-roll style, starting with the long side.
- Cut the roll into 8-10 equal pieces.
- Place the cut pieces in a greased muffin tin, cut side up.
- Cover the muffin tin with plastic wrap and let rise for 30 minutes.
Bake the Cruffins:
- Preheat oven to 375°F (190°C).
- Bake the cruffins for 15-20 minutes, or until golden brown.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Make the Glaze:**
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cruffins.
Tips
- For a richer flavor, use almond extract and almond flour in the dough.
- You can use other fruit jams, such as strawberry or blackberry.
- To make the cruffins extra special, dust them with powdered sugar or decorate with edible flowers.
Nutritional Information (Approximate per cruffin):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cruffins.
Tips
- For a richer flavor, use almond extract and almond flour in the dough.
- You can use other fruit jams, such as strawberry or blackberry.
- To make the cruffins extra special, dust them with powdered sugar or decorate with edible flowers.
Nutritional Information (Approximate per cruffin):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar
