Cruffins – Willey’s Weekly Bake 220

Okay I had been meaning to make croissant over Christmas but never got round to it and was thinking of something different I could do and something a little simpler. These are a great cheats method of getting that airy croissant like texture but in a muffin shape fill or top with your favourite choices, I went for chocolate hazelnut and almond.


  • 100g plain flour
  • 150g strong white flour
  • 30g caster sugar
  • 7g sachet fast-action yeast
  • 200g Salted butter, diced
  • 75ml whole milk

Ingredients for filling (Can be changed for whatever you like)

  • 50g Chocolate Hazelnut spread
  • 20g Chocolate Buttons

Almond Filling

  • 50g Ground Almonds
  • 30g Caster Sugar
  • 1/2 Egg White
  • 25g Butter
  • 15g flaked almonds


  1. Chop you butter into small chunk and place in a mixer with a dough attachment with the flour, sugar and yeast.
  2. Turn the mixture on a low speed and add the 75ml of milk with an additional 75ml of Water, mix this on a slow speed until the it starts to come together.
  3. Turn up the speed and knead the dough for 5 – 10 minutes until it begins to become smooth.
  4. You still want to see the lumps of butter within the dough. Create the layers for your dough by rolling it into a large rectangle and creating three folds.
  5. Wrap the dough and place in the fridge and repeat the folding process at least 3 times. You can keep the dough in the fridge until ready to use.
  6. Make your fillings. To make the almond filing
  7. Line a muffin tin with large cases or squares of baking paper.
  8. Roll out your dough to 30x30cm then cut in half to create 8 pieces of dough.
  9. Spread your filling onto the pieces of dough and roll at a slight angle, then squish slightly and place into the cases.
  10. Add your flaked almonds. Leave to rise for 1 hour until doubled in size.
  11. Preheat the oven to 180 degrees celsius.
  12. Brush with egg or milk and then bake in the oven until golden brown, should take between 20-25mins.
  13. Enjoy warm or reheat for 5 mins in the oven to warm through.

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