Description
Peach Pie Cruffins combine the flaky, buttery layers of a croissant with the sweet, fruity filling of a classic peach pie, forming a delightful hybrid pastry. This recipe guides you through making laminated dough from scratch, filling it with a spiced peach mixture, and baking individual cruffins that boast golden, crispy exteriors and juicy, flavorful interiors. Perfect for breakfast, brunch, or dessert, these cruffins offer a unique twist on traditional peach pie with an indulgently buttery texture and aromatic spice.
Ingredients
Scale
Dough
- 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
- 1 1/2 cups (340g) unsalted butter, very cold (for lamination)
- 1/4 cup (30g) all-purpose flour (for lamination)
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
Topping/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 mixed.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in lukewarm milk and water. Let it stand for 5-10 minutes until frothy and foamy, indicating the yeast is active.
- Combine Wet and Dry: Pour the yeast mixture and the beaten egg into the dry ingredients. Stir together until a shaggy dough forms with flour still visible.
- Add Softened Butter: Incorporate the softened butter one tablespoon at a time, mixing thoroughly after each addition until fully blended into the dough.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a lightly oiled bowl, turning once to coat all sides. Cover with a clean towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Soften the Butter Slightly: Let the very cold butter sit at room temperature for 10-15 minutes until it’s pliable enough to work with but still cold and firm.
- Combine Butter and Flour: Place the cold butter between two large sheets of parchment paper. Use a rolling pin to pound and roll the butter into an 8×10-inch rectangle. Sprinkle the flour evenly over the butter surface.
- Shape and Chill Butter Block: Fold the parchment paper over the butter to seal it completely. Roll to even out the thickness, then refrigerate the butter block for at least 30 minutes to firm up.
- Roll Out the Dough: On a floured surface, roll the risen dough into a 12×16-inch rectangle.
- Place the Butter Block: Remove the chilled butter from the fridge and unwrap it. Center the butter block on the dough rectangle.
- Fold the Dough Over Butter: Fold one side of the dough over half the butter block, then fold the other side over to completely enclose the butter, forming a parcel.
- First Turn: Press lightly with a rolling pin to flatten the dough package. 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: Remove from fridge, roll out to 12×18 inches, fold into thirds again (book fold). Wrap tightly and refrigerate for another 30 minutes.
- Third Turn: Repeat rolling out and folding one last time, then refrigerate wrapped for a final 30 minutes.
- Prepare Peach Filling: In a large bowl, gently toss sliced peaches with sugar, flour, cinnamon, nutmeg, and lemon juice until well combined.
- Add Butter to Filling: Dot the peach mixture with small pieces of butter for richness.
- Set Filling Aside: Keep the peach filling ready while preparing to shape the dough.
- Roll Out Laminated Dough: Remove dough from refrigerator and roll into a 12×24-inch rectangle about 1/8 inch thick.
- Spread Peach Filling: Evenly spread the peach mixture over the dough surface, covering edge to edge.
- Roll Up Dough Log: Starting at one long edge, tightly roll the dough and filling into a log shape.
- Slice Cruffins: Using a sharp knife or pizza cutter, slice the log into 12 equal pieces. Each piece will form one cruffin.
- Prepare Muffin Tin: Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Place Cruffins into Tin: Position each sliced cruffin cut-side up into a muffin cup.
- Second Rise: Cover the muffin tin with plastic wrap and let the cruffins rise in a warm spot for 30-45 minutes until slightly puffed.
- Preheat Oven: Heat your oven to 375°F (190°C) to get it ready for baking.
- Bake Cruffins: Bake the cruffins for 25-30 minutes until golden brown on top and filling is bubbling.
- Cool Slightly: Let cruffins rest for a few minutes in the pan before transferring them to a wire rack to cool fully.
- Prepare Cinnamon-Sugar Coating: In a shallow bowl, mix granulated sugar with cinnamon.
- Melt Butter: Melt the butter in a separate bowl for brushing the cruffins.
- Coat the Cruffins: While warm, dip the tops of each cruffin first into melted butter, then immediately into the cinnamon-sugar mixture to coat generously.
- Serve and Enjoy: Serve the peach pie cruffins warm or at room temperature. They are freshest and most delicious on the day they are made.
Notes
- The laminated dough requires multiple chilling steps to keep the butter cold and achieve flaky layers; be patient for best results.
- Make sure the yeast is foamy before mixing to ensure proper dough rise.
- The ripe peaches should be well drained but still juicy to keep the filling moist inside the cruffins.
- These cruffins can be stored in an airtight container at room temperature for up to 2 days but are best fresh.
- The cinnamon-sugar topping adds a lovely crunch and sweetness, but you can omit it for a plainer finish.
- Use a sharp knife or pizza cutter when slicing the dough log for clean edges and well-shaped cruffins.
- If peaches are out of season, frozen thawed peaches can be used but may add extra moisture; adjust flour in filling accordingly.
