Description
Peach Pie Cruffins combine the flaky, buttery layers of croissants with the sweet, comforting flavors of peach pie in a delightful muffin-shaped pastry. This recipe uses laminated dough to create tender, layered cruffins filled with a spiced peach filling, then dusted with cinnamon sugar for an irresistible treat 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
Butter Block
- 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
Finishing
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, melted
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until evenly distributed.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in lukewarm milk and water. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Wet and Dry: Pour the yeast mixture and beaten egg into the dry ingredients. Mix until a shaggy, sticky dough forms.
- Add Softened Butter: Incorporate the softened butter one tablespoon at a time, mixing thoroughly after each addition until fully combined.
- Knead the Dough: On a lightly floured surface, knead the dough for 8-10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a cloth or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Soften the Butter Slightly: Let the very cold butter sit at room temperature for 10-15 minutes until pliable but still cold.
- Combine Butter and Flour: Place cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll butter into an 8×10-inch rectangle. Sprinkle the flour evenly over the butter surface.
- Shape and Chill Butter Block: Fold the parchment over the butter, sealing it completely. Even out the butter and flour mixture with the rolling pin. Refrigerate for at least 30 minutes until firm.
- Roll Out the Dough: On a floured surface, roll the risen dough into a 12×16-inch rectangle.
- Place the Butter Block: Unwrap the chilled butter block and set it in the center of the dough rectangle.
- Fold the Dough: Fold one side of the dough over the butter, covering half; then fold the other side over to enclose the butter completely.
- First Turn: Press the dough flat gently, then roll out into a 12×18-inch rectangle.
- Book Fold: Fold the dough into thirds like a letter, wrap in plastic wrap, and refrigerate for 30 minutes.
- Second Turn: Repeat rolling into a 12×18-inch rectangle and folding into thirds. Wrap tightly and refrigerate another 30 minutes.
- Third Turn: Repeat rolling and folding once more, then chill an additional 30 minutes.
- Combine Peach Filling Ingredients: In a large bowl, gently toss the sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice.
- Add Butter to Filling: Dot the peach mixture with small pieces of butter for richness.
- Set Aside Peach Filling: Keep the peach filling on the side while shaping the dough.
- Roll Out Laminated Dough: Remove dough from the refrigerator and roll into a 12×24-inch rectangle approximately 1/8 inch thick.
- Spread Peach Filling: Evenly distribute the peach filling over the dough surface.
- Roll Up Dough: Starting from a long edge, roll the dough tightly into a log to enclose the filling.
- Slice the Log: Cut the log into 12 equal pieces using a sharp knife or pizza cutter; each slice forms a cruffin.
- Prepare Muffin Tin: Grease a 12-cup muffin pan thoroughly to prevent sticking.
- Place Cruffins: Arrange each cruffin cut-side up into the muffin cups.
- Second Rise: Cover the tin with plastic wrap and let the cruffins rise in a warm spot for 30-45 minutes until puffed slightly.
- Preheat Oven: Heat oven to 375°F (190°C) in preparation for baking.
- Bake Cruffins: Bake for 25-30 minutes until golden brown and the peach filling is bubbly and cooked through.
- Cool Slightly: Allow the cruffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Combine Sugar and Cinnamon: Mix granulated sugar and cinnamon in a shallow bowl for coating.
- Melt Butter: Melt the butter in a small bowl for dipping.
- Coat Cruffins: While slightly warm, dip the tops of each cruffin into melted butter, then immediately into the cinnamon-sugar mixture, coating evenly.
- Serve and Enjoy: Serve the Peach Pie Cruffins warm or at room temperature for the best flavor and texture.
Notes
- Ensure yeast activation by using the correct lukewarm temperature for milk and water (105-115°F) to avoid killing the yeast.
- Keep butter cold during laminating to produce flaky layers.
- The folding and chilling steps are crucial for a flaky texture similar to croissants.
- Best served fresh but can be stored in an airtight container for 2 days.
- Reheat in a warm oven to refresh flakiness before serving.
- For easier peeling, blanch peaches briefly in boiling water then ice bath.
- If peaches are out of season, frozen peaches thawed and drained can be used but may release more juice.
- Glazing with cinnamon sugar adds a sweet, crunchy finish that complements the peach filling.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
