Tasty Churro Cruffins

Mixing Spanish flair with French elegance, these Churro Cruffins are truly something special. They bring together buttery, flaky croissant texture with the sweet cinnamon coating we all love from churros. The result? A magical treat that works beautifully for both morning breakfasts and afternoon snacks.

Since trying these out, my weekend kitchen routine has completely changed. The smell of butter and cinnamon that fills every room gets my family rushing to the breakfast table faster than ever.

Key Ingredients Breakdown

• All-purpose flour: Go for unbleached type for better taste and structure
• Instant yeast: Make sure it's new for the right amount of puffiness
• Unsalted butter: Splurge on good butter for those amazing flaky bits
• Ground cinnamon: The fresher it is, the better your treats will smell
• Granulated sugar: Smaller crystals stick better to warm baked goods
• Salt: Brings out both the sweetness and the buttery goodness

Complete Making Process

Getting Your Dough Ready:

Mix your flour and sugar in a big bowl, put yeast in warm water till it dissolves, stir everything until you get rough dough, then knead until it feels smooth, and let it sit to grow bigger.

Creating Butter Layers:

Flatten dough into a rectangle shape, smear room temp butter all over it, then fold it like a letter into thirds, chill it between each fold, and keep everything cool throughout.

Forming Your Cruffins:

Cut your dough into strips that are the same size, roll each one up tight, put them in a muffin tin with space to grow, and cover them loosely while they rise.

Cooking Them Up:

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

Adding The Sweet Coating:

Mix cinnamon and sugar together, brush melted butter on the warm cruffins, then roll them in the sweet mix right away, making sure to coat all sides.

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I came up with these cruffins after visiting both France and Spain, where I couldn't get enough of their croissants and churros.

Keeping The Right Temperature

Getting these cruffins just right depends a lot on temperature. After making batch after batch, I've found that butter needs to stay cool but soft enough to work with for those perfect layers. Working in a cool kitchen and putting the dough in the fridge between folds stops the butter from soaking into the dough.

Prep Them Ahead

One thing that makes these cruffins so handy is you can get them ready in advance. I usually make and shape the dough the evening before and stick it in the fridge overnight. Then in the morning, I just let them warm up while the oven gets hot, and boom—fresh pastries for breakfast.

Different Filling Ideas

While they taste amazing plain, these cruffins can be stuffed with all sorts of yummy things. My family goes crazy for dulce de leche, but melted chocolate, custard, or even jam works great too. I use a tiny piping tip to add the fillings after they're baked.

Keeping Them Fresh

They're best right after baking, but you can keep leftover cruffins in a sealed container on your counter for a couple days. Just pop them in a 300°F oven for about 5 minutes to get that crispy outside back.

Fixing Common Problems

If you can't see distinct layers, your butter probably got too warm during folding. I've learned to feel the dough often—it should feel cool but not cold, kind of like when you first open your fridge.

Ways To Serve Them

These cruffins look amazing as the main attraction at any brunch. I like to put them out with some fresh fruit and hot coffee. For special occasions, I set up different sauces that people can dip them in.

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These Churro Cruffins have become the breakfast item I'm known for. Everyone asks for them at family get-togethers and holiday mornings. There's something almost magical about how the buttery, flaky insides work with that sweet cinnamon coating. Whether you make them for breakfast or an afternoon treat, they'll have everyone asking how you made them.

Frequently Asked Questions

→ Can I prep the dough a day early?

You bet. Just make the dough and keep it in your fridge overnight before you shape and bake it.

→ What's the point of folding the dough so many times?

All that folding puts butter between dough layers, which gives you that amazing flaky texture like a croissant.

→ Can I swap out the filling?

For sure. Try chocolate spread, vanilla custard, or any thick, creamy filling you like.

→ How should I keep any leftovers?

Put them in a sealed container at room temp for up to 2 days, but they won't taste as good as when they're fresh.

→ Why does the dough need to chill in the fridge?

The cold time lets the butter get firm between all those layers, and that's how you get that awesome flaky result.