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Peach Pie Cruffins Recipe

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4.1 from 70 reviews

  • Author: admin
  • Total Time: 5 hours
  • Yield: 12 servings 1x

Description

Peach Pie Cruffins combine the flaky, buttery layers of a croissant with the handheld convenience of a muffin and the sweet, spiced flavors of peach pie. This recipe features a laminated dough filled with a rich peach filling, baked to golden perfection, and coated in cinnamon sugar for a delightful treat that’s perfect for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 3 1/4 cups (400g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 3/4 cup (180ml) lukewarm milk (about 105-115°F)
  • 1/4 cup (60ml) lukewarm water (about 105-115°F)
  • 1 large egg, lightly beaten
  • 6 tablespoons (85g) unsalted butter, softened

Lamination Butter

  • 1 1/2 cups (3 sticks, 340g) unsalted butter, very cold
  • 1/4 cup (30g) all-purpose flour

Peach Filling

  • 6 medium ripe peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces

Topping

  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons (56g) unsalted butter, melted

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until well combined.
  2. Activate the Yeast: In a small bowl, dissolve the yeast in lukewarm milk and water. Let it stand for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry: Pour the yeast mixture and beaten egg into the dry ingredients. Mix until a shaggy dough forms, ensuring everything is incorporated.
  4. Add Softened Butter: Add the softened butter one tablespoon at a time, mixing thoroughly after each addition until fully incorporated into the dough.
  5. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic, indicating good gluten development.
  6. First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Soften the Butter Slightly: Remove the very cold butter for lamination from the fridge and let it sit at room temperature for 10-15 minutes, just until pliable but still cold.
  8. Combine Butter and Flour: Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into an 8×10-inch rectangle. Sprinkle the flour evenly over the butter surface.
  9. Shape and Chill: Fold the parchment over the butter, sealing it completely. Roll it out evenly again and wrap tightly. Chill in the refrigerator for at least 30 minutes to firm up the butter block.
  10. Roll Out the Dough: On a floured surface, roll the risen dough into a 12×16-inch rectangle preparing for lamination.
  11. Place the Butter Block: Unwrap the butter block and center it on the dough rectangle.
  12. Fold the Dough: Fold one side of the dough over half the butter, then fold the other side over, fully enclosing the butter block.
  13. First Turn: Gently press the dough package with a rolling pin and roll it out to a 12×18-inch rectangle.
  14. Book Fold and Chill: Fold the dough into thirds like a letter, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  15. Second Turn: Repeat the rolling out into a 12×18-inch rectangle and book folding. Wrap and refrigerate again for 30 minutes.
  16. Third Turn: Perform one final rolling and folding. Wrap and refrigerate for 30 minutes to complete the lamination process.
  17. Combine Peach Filling Ingredients: In a large bowl, gently toss sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice until evenly combined.
  18. Add Butter to Filling: Dot the peach mixture with small pieces of butter for richness and flavor.
  19. Set Aside Filling: Leave the filling to rest while preparing the dough for shaping.
  20. Roll Out Laminate Dough: Remove laminated dough from refrigerator and roll out into a 12×24-inch rectangle, about 1/8 inch thick.
  21. Spread Peach Filling: Evenly spread the peach filling over the entire dough surface, leaving no gaps.
  22. Roll Up Dough: Starting from one long edge, carefully and tightly roll the dough into a log shape.
  23. Slice the Log: Using a sharp knife or pizza cutter, slice the log into 12 equal pieces, each becoming a cruffin.
  24. Prepare Muffin Tin: Thoroughly grease a 12-cup muffin tin to prevent sticking.
  25. Place Cruffins in Muffin Tin: Arrange each cut piece cut-side up into separate muffin cups.
  26. Second Rise: Cover the muffin tin with plastic wrap and allow the cruffins to rise in a warm place for 30-45 minutes until puffed.
  27. Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking.
  28. Bake the Cruffins: Bake for 25-30 minutes until golden brown and the filling is bubbly, indicating doneness.
  29. Cool Slightly: Let cruffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  30. Combine Sugar and Cinnamon: Mix granulated sugar and cinnamon in a shallow bowl for the final coating.
  31. Melt Butter: Melt butter in a separate bowl to use for dipping the cruffins.
  32. Coat the Cruffins: While still slightly warm, dip the tops of each cruffin into melted butter, then immediately into the cinnamon sugar mixture to coat generously.
  33. Serve and Enjoy: Serve the Peach Pie Cruffins warm or at room temperature for the best flavor and texture experience.

Notes

  • Ensure the butter used for lamination is cold but pliable to create proper layers in the dough.
  • Peeling peaches will improve the texture in the filling but can be skipped if preferred.
  • Let the dough rise in a warm but not hot area to activate the yeast properly without killing it.
  • For best flakiness, keep dough and butter cold during the folding and rolling process.
  • Cruffins can be stored in an airtight container for up to 2 days; reheat briefly before serving.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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