Churro Butter Cruffins

Get ready for a mouthwatering treat that blends the buttery, flaky goodness of French pastry with cinnamon-sugar Spanish delights. These Churro Cruffins give you the best of both worlds - the tender layers you love in croissants covered in that sweet, spicy coating that makes churros so irresistible. They're a game-changer for those special breakfasts or afternoon sweet cravings.

Since trying this out, my family's weekend routine has completely changed. There's nothing like the smell of butter and cinnamon wafting through the house to get everyone up and at the table way earlier than usual.

Perfect Ingredients Breakdown

• All-purpose flour: Go for unbleached to get the tastiest results
• Instant yeast: Make sure it's fresh for the best rise
• Unsalted butter: Don't skimp here - good butter makes those amazing layers
• Ground cinnamon: The fresher it is, the better your cruffins will taste
• Granulated sugar: Smaller crystals stick better to your warm treats
• Salt: Brings out both the sweet and buttery flavors

Simple Cooking Instructions

Making Your Base:

Mix your flour and sugar in a big bowl, add yeast dissolved in warm water, stir until it looks rough, then knead until smooth, and let it sit to grow.

Creating Layers:

Flatten dough into a rectangle, smear softened butter all over it, fold it like a letter into thirds, chill it, and keep doing this while keeping everything cool.

Forming Cruffins:

Cut your dough into strips, roll each one up tight, pop them in muffin tins with space to grow, and cover them loosely while they rise.

Cooking Time:

Get your oven nice and hot first, put the tray in the middle, look for a golden brown color, turn the pan if needed, and check they're done inside.

Sweet Finish:

Mix cinnamon and sugar in a bowl, brush butter on your warm cruffins, then roll them in the sweet mix right away, making sure to coat every bit.

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I came up with these after visiting both France and Spain, where I fell head over heels for their classic pastries - croissants and churros.

Mastering The Temperature Game

Getting these cruffins right really comes down to temp control. After making tons of batches, I've learned that butter needs to stay cool but still bendable to create those awesome layers. Working in a cool kitchen and putting the dough in the fridge between folds stops the butter from soaking into the dough.

Prep Now, Bake Later

What's great about these treats is you can get them ready ahead of time. I often do all the steps up to shaping them the night before, then stick them in the fridge. Come morning, I just let them warm up while the oven heats, and boom - fresh-baked goodies for breakfast.

Fun Filling Ideas

These taste amazing plain, but adding fillings takes them to another level. My kids go crazy for dulce de leche, but melted chocolate, custard, or even jam works great too. I just use a small tip to squirt fillings in after they're baked.

Keeping Them Fresh

They're best right after baking, but you can keep extras in a sealed container on your counter for about two days. Want to bring back that crispiness? Just pop them in a 300°F oven for 5 minutes.

Fixing Common Problems

Can't see those pretty layers? Your butter probably got too warm during folding. I've learned to feel the dough often - it should be cool to touch but not cold, kind of like your fridge temperature.

Ways To Serve Them

These look amazing as the star of any brunch spread. I love putting them out with some fresh fruit and hot coffee. For special days, I set up different dipping sauces so everyone can customize their own.

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My Churro Cruffins have turned into our family's must-have breakfast treat, always requested during gatherings and holiday mornings. Something truly special happens when those buttery, flaky layers meet that sweet cinnamon coating. Serve them for a fancy breakfast or as an afternoon sweet treat, and watch how quickly everyone asks for your secret.

Frequently Asked Questions

→ Is it possible to prep the dough earlier?

Definitely! You can refrigerate the dough overnight and bake it the next day.

→ Why is folding the dough important?

Folding adds buttery layers to the dough, giving cruffins their flaky texture.

→ Can I choose a different filling?

Absolutely! Swap dulce de leche with Nutella, custard, or any thick spread you like.

→ What's the best way to store leftover cruffins?

Keep them in a sealed container at room temperature for up to 2 days. They taste best when fresh.

→ Why does the dough rest in the fridge?

The chilling process ensures the butter solidifies, creating those signature flaky layers.