Almond And Raspberry Cruffins

Almond And Raspberry Cruffins - Plattershare - Recipes, food stories and food lovers
A cruffin is simply a hybrid of a croissant and muffin. The concept has been around for a couple of years now as a natural replacement for the cronut.
4.30 from 3 votes
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Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: American
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 12


  • 300 gm All Purpose Flour
  • 50 gm Unsalted Butter melted
  • 50 gm Sugar
  • 6 gm Yeast of dry
  • 1/2 tsp Salt or as per taste
  • 140 ml Warm Water degrees celsius
  • 150 gm Unsalted Butter soft
  • 50 gm Unsalted Butter
  • 50 gm Castor Sugar
  • 50 gm Almonds ground
  • a drops Almond Extract
  • 100 gm Raspberry Jam


  • part 1 _ Dough Making- In a large bowl, combine all of the dough ingredients together,except soft butter. Mix everything together; then knead for a couple of minutes (nearly 15 minutes) into a smooth ball.
  • Cover with plastic wrap and let rest for 1 to 2 hours at room-temperature. It should expand and get double in volume.
  • Part 2 _ Layering- Divide the dough into 6 equal portions. Make balls, cover and let rest for 10 minutes over kitchen counter.
  • Cover five portions lightly with plastic wrap. Lightly dust the portion you’re working with and using a rolling pin, roll it out to 1/4 inch thickness. Be careful not to break the dough while rolling.
    Almond And Raspberry Cruffins - Plattershare - Recipes, food stories and food lovers
  • Part 3 _ Shaping- Now with your fingers, gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.
    Almond And Raspberry Cruffins - Plattershare - Recipes, food stories and food lovers
  • Once finished, start rolling the dough from one end to the other, as tightly as you can, into a firm log.
  • Now, cut the log in half length-wise with a floured knife.
  • Then with the cut-side facing outward, twirl it into a semi-knot and tuck the ends underneath itself (*do not make them too tight, because they need a bit of room to expand*). Place the knots inside buttered muffin-pan.
  • Cover the pan loosely with plastic wrap and let proof at room-temperature for 1 ~2 hours until fully doubled in size.
  • Part 4 _ Baking- Bake in a preheated oven at 400F/200C, for 18-20 minutes until puffed and golden browned.
  • Part 5 _ Filling- To make the filling, beat together all the ingredients except raspberry jam. Set aside until needed.
  • Let cool completely on a cooling-rack. Spoon the almond butter cream into a piping bag fitted with 5mm nozzle. Push the nozzle into the middle of the cruffin and squeeze. Dust the cruffins with icing sugar and add a spoonful of raspberry jam on top.
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4.30 from 3 votes

divya jain
divya jain

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  1. Hi Divya, its beautifull recipe. I have few queries since I want to give it a try. In the ingredients list can you seperately mention serial numberwise the ingredients for dough making, rolling and filling. Thanks in advance. Please do visit my recipe also. 5 stars

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