Gluten-Free Cruffins Recipe
Introduction
Cruffins are a delightful hybrid of croissants and muffins, known for their flaky layers and tender crumb. This gluten-free version lets those with dietary restrictions enjoy this tasty treat without compromise.
Ingredients
- Gluten-free dough
- Butter
- Sugar
- Cinnamon
Instructions
- Step 1: Roll out the gluten-free dough into a rectangular shape on a floured surface.
- Step 2: Brush the dough with melted butter, then sprinkle evenly with sugar and cinnamon.
- Step 3: Roll the dough tightly into a log shape and slice into individual portions.
- Step 4: Place the sliced dough into a muffin tin, standing upright to maintain shape.
- Step 5: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden and cooked through.
Tips & Variations
- For extra flavor, add a drizzle of vanilla glaze after baking or fill with jam before rolling.
- Use a mix of cinnamon and nutmeg for a warm spice twist.
- Ensure the gluten-free dough is well chilled before rolling to make handling easier and improve flakiness.
Storage
Store cruffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and reheat in the oven at 325°F (160°C) for 5-7 minutes to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dough instead of gluten-free?
Yes, you can substitute regular dough if gluten is not a concern. The process remains the same, but the texture will be different.
How do I prevent the cruffins from sticking to the muffin tin?
Grease the muffin tin thoroughly or use paper liners to prevent sticking and make removal easier.
PrintGluten-Free Cruffins Recipe
Enjoy delicious gluten-free cruffins, a perfect hybrid of croissants and muffins, featuring a flaky, buttery dough rolled with cinnamon sugar and baked to golden perfection. This recipe offers a delightful gluten-free treat ideal for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 cruffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Gluten-Free Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Butter Layer and Filling
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare the Dough: In a bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy. In a separate large bowl, whisk together gluten-free flour, sugar, and salt. Add softened butter, eggs, vanilla, and the yeast mixture. Mix until a soft dough forms. Knead lightly and let rise in a warm place for about 1 hour or until doubled in size.
- Roll and Layer the Dough: On a floured surface, roll out the dough into a rectangle approximately 12×16 inches. Brush the surface evenly with melted butter.
- Add Cinnamon Sugar: Mix granulated sugar and ground cinnamon in a bowl. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
- Shape the Cruffins: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces. Place each piece into a greased muffin tin, twisted slightly to create flaky layers.
- Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20-25 minutes or until they are golden brown and cooked through.
- Cool and Serve: Remove cruffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Use a gluten-free all-purpose flour blend that contains xanthan gum for best texture.
- Ensure the milk temperature is warm but not hot to activate the yeast properly.
- For extra flakiness, chill the dough before rolling and layering.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
- Optional: Dust with powdered sugar or glaze with icing for added sweetness.
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