Description
These peachy-perfect cruffins combine buttery croissant layers with sweet peach pie filling for a treat that’ll make you the star of any brunch. Skip the bakery line and whip up a batch at home instead!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) instant yeast
- 1 teaspoon salt
- 1 cup (240ml) warm milk (around 110°F/43°C)
- 1 large egg, room temperature
- 1/4 cup (57g) unsalted butter, softened
- 1 cup (226g) cold unsalted butter for lamination
- 3 cups (about 4–5 medium) fresh peaches, peeled and diced
- 1/3 cup (67g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (100g) granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
- 2 tablespoons melted butter for brushing
Instructions
- Prepare the dough by whisking together flour, sugar, yeast, and salt in a large bowl. Combine warm milk, egg, and softened butter in a separate bowl, then gradually add to dry ingredients. Knead for 5 minutes until smooth and elastic. Form into a rectangle, wrap in plastic, and refrigerate for 1 hour.
- Make the butter block by placing cold butter between parchment paper and rolling into a 6×9-inch rectangle. Refrigerate while dough chills.
- Laminate the dough by rolling it into a 12×18-inch rectangle. Place butter block on bottom two-thirds, fold top third down over butter, then fold bottom third up. Turn 90 degrees, roll out again, and repeat the fold. Wrap and refrigerate for 1 hour.
- Repeat the rolling and folding process twice more with 1-hour refrigeration between each. After final fold, refrigerate overnight or at least 4 hours.
- Prepare peach filling by combining diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a saucepan. Cook 8-10 minutes until thickened. Add vanilla and cool completely.
- Roll chilled dough into 12×18-inch rectangle. Spread peach filling evenly, leaving 1-inch border along one edge. Roll tightly from opposite edge and cut into 12 equal pieces.
- Place each piece in greased muffin tin, cut side up. Cover and let rise 1-1.5 hours until nearly doubled.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown. Mix cinnamon and sugar for coating.
- Brush warm cruffins with melted butter and roll in cinnamon sugar. Cool in pan 5 minutes, then transfer to wire rack.
- Serve warm or at room temperature. Store leftovers in airtight container up to 2 days or freeze for longer storage.