Cruffin Recipe {Vegan Croissant Muffins} (2024)

FAQs

What is the difference between a Cronut and a Cruffin? ›

The cronut, a croissant-doughnut hybrid, was one of the first viral cakes. Since cruffins (croissant-muffins) turned up in supermarkets, high street chains and my local coffee shops, I'm more likely to find one of these gargantuan dough sculptures than an ordinary croissant after 10am.

Brioche is more similar to a thick loaf of bread and is not as flaky or buttery as a croissant. Brioche dough does not contain as much butter as croissants, but it has more sugar and contains eggs, which contributes to the denser texture of brioche.

To put it simply, crescent rolls are bread, whereas croissants are pastries. While both recipes result in light, fluffy, and buttery sweet treats, the ingredient lists are noticeably different. For example, croissants typically have milk and substantially more butter, whereas crescent rolls usually have more sugar.

A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.

The official Cronut takes three days to make, thanks in part to the laminated dough. This is rolled together with a block of chilled butter to form layers, and needs a lengthy rest in the fridge.

Our honeymooners are made from our donut dough and topped with a generous spoonful of our fruity pie fillings and surrounded by vanilla icing. CHERRY. APPLE. LEMON.

However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread. Unfortunately, the fat content comes mainly from saturated fats, which should be limited to 5% to 6% of a person's daily caloric intake, according to the American Heart Association.

A cornetto (Italian: [korˈnetto]; meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.

Usually, Italians have a small pastry “croissant” with coffee. And in Rome, this is called a “cornetto,” which means a little cone. But the rest of Italy generally calls a croissant a “brioche.” This way, you'll at least sound like you've got some regional terms under your belt.

While both puff pastry and croissant doughs are laminated, puff pastry does not include yeast and croissant dough does. The yeast gives the dough an even lighter texture. Croissant doughs also contain more sugar than puff pastry.

Can you use Pillsbury crescent rolls instead of puff pastry? ›

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

The spongy dough, the prefabricated demarcations for separating each piece into its own obtuse triangle, the saccharine smell as they bake off, puffing up higher and higher until the layers finally congeal and toast to the perfect golden color.

Traditionally, no – croissants aren't vegan because large quantities of dairy-based butter are used during their production; in the pastry and added in layers for lamination. However, it is possible to buy or make your own plant-based croissants that are delicious.

For overnight Cruffins: Prepare the cruffins, but do not let them rise at room temperature. Instead, cover the pans loosely with plastic wrap and refrigerate for at least 8 and up to 18 hours.

Origin. The cruffin is a pastry creation originally created by Lune Croissanterie in Melbourne, Australia in July 2013. In the US the cruffin was popularised by Australian pastry chef Ry Stephen and co-owner Aaron Caddel of Mr. Holmes Bakehouse in November 2014.

After the release of the Cronut, similar products have sprung up throughout the world including some with different names such as the Kelownut, Doughssant, Crullant, zonut, and others.

What exactly is a cronut? Simply enough, "it's part croissant and part doughnut," explains Hugh Merwin at Grub Street. But the process of making one isn't. It is extremely difficult to take croissant pastry dough and fry it like a doughnut.

What Does a Cruffin Taste Like? A cruffin tastes like everything you love and adore in a croissant, a cinnamon roll, and a muffin, all in one. The process to make them from scratch may be time consuming, but after that first bite it is all worth it.

A crodough, also known as a Cronut, combines the best aspects of a croissant and a doughnut. They share the same shape as a doughnut, but instead of their typical doughy texture, they have a crispy exterior and are soft and airy on the inside.