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Chocolate-Filled Cruffin Recipe

This Chocolate-Filled Cruffin Recipe features a delicious pastry that is a cross between a buttery flaky croissant with the shape and size of a soft muffin. This tasty treat is stuffed with a creamy chocolate filling giving it the perfect bite of pastry and chocolate in each bite. Enjoy them for a sweet breakfast or brunch pastry for Easter, Mother’s day or anytime for a snack.

If you are looking for sweet breakfast treats try my easy fluffy cinnamon rolls, no yeast cinnamon roll muffins, banana streusel muffins and my popular lemon poppyseed muffins.


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Cruffins Recipe

Cruffins recipes are often filled with your favorite filling or rolled in a cinnamon sugar mix. This chocolate cruffins recipe made from scratch could be easily customized with filling and rolled in sugar.

They are both delicious but I love the combination of the chocolate stuffing oozing out and flaky pastry dough together, dusted with powdered sugar.

I must confess that chocolate is one of my weaknesses!!

Side view and close up image of cruffins on wire rack.

Enjoy these on their own or to feed a crowd with my sausage crescent roll breakfast casserole, sausage and cream cheese casserole, blueberry French toast casserole and my Hawaiian roll breakfast sliders recipes.

Recipe Snapshot

HOMEMADE: bakery style pastry from scratch
FLAKY CRUFFIN: chocolate stuffed croissant muffin
TEXTURE: crispy on the outside soft and fluffy inside
Everyone loves this fun pastry treat!!

Overhead view of chocolate cruffins on a wire cooling rack.

Ingredients

Labelled ingredients cruffins recipe.

Cruffin

  • Butter – softened
  • Milk – room temperature
  • Instant Yeast
  • All Purpose Flour
  • Granulated Sugar
  • Salt – I used sea salt

Chocolate Filling

  • Powdered Sugar
  • Chocolate Chips
  • Heavy Cream

How to make chocolate-filled cruffins recipe

Images for step by step instructions for how to make chocolate-filled cruffins.

Cut two sticks of butter thinly lengthwise. 

Arrange the butter slices on a large sheet of parchment paper, fold the parchment over them, and use a rolling pin to flatten the butter into a 10-inch square. Place the butter in the refrigerator.  

In the bowl of a standing mixer, combine the milk and yeast, allowing it to sit for five minutes. 

To the yeast mixture, add flour, sugar, salt, and 2 tablespoons butter, then use the dough hook attachment to mix until a dough forms, continuing for an additional 2-3 minutes without overmixing. 

Images for step by step instructions for how to make chocolate-filled cruffins.

Transfer the dough to a greased bowl, cover it with plastic wrap, and let rise for 1 hours or until doubles in size.  

Remove the butter block from the refrigerator about 15 minutes before lamination. 

Punch down the dough and roll it into a 10x10inch square. 

Position the butter block onto the dough, ensuring they are aligned, then mold the butter to cover the dough. 

Fold  one side to the center, then the other side over top. Chill for 10 minutes. 

Dust your work surface with flour, gently tap the dough to one inch thick using a rolling pin. 

Roll the dough into a 21×10 inch rectangle. 

Images for step by step instructions for how to make chocolate-filled cruffins.

Fold the left third of the rectangle toward the center, followed by the right third. Refrigerate for 15-20 minutes, repeating this step two more times. 

After the final fold, let the dough rest in the refrigerator for one hour. 

Divide the dough in half and roll one piece on a floured surface to create an 8×18 inch rectangle. 

Cut the dough into one-inch strips. 

Take two strips at a time, layer one over the other about half an inch from the top and roll them into a swirl using your fingers. 

Tuck the ends underneath and pinch them to the sides of the roll. 

Images for step by step instructions for how to make chocolate-filled cruffins.

Place each roll in a well buttered or greased muffin tin or liner and repeat the process for the remaining dough. 

Allow the rolls to rise in the muffin tins for approximately 60 minutes. 

Preheat the oven to 400°F (200°C). Bake for 12 minutes, then lower the temperature to 350°F and bake for an additional 12 minutes. 

Take out from the oven and let cool.  

While cooling, add the chocolate chips to a microwave safe dish and melt at 30 second intervals until smooth.  

Images for step by step instructions for how to make chocolate-filled cruffins.

Add powdered sugar to the melted chocolate and stir, add heavy cream to create desired thickness. You want to be able to pipe it. 

Add the chocolate to a piping bag and fill the center of the cruffin.  

Lightly dust the cruffins with powdered sugar. 

Enjoy.  

Cruffins on a wire rack.

Sandra’s Tips

  • Follow my detailed instructions for the best results
  • Measure and prep all of your ingredients in advance to help things go quicker
  • Use good quality chocolate chips for optimal flavor
  • You could also fill them with your favorite jam preserve

Storage instructions

Cruffins are best enjoyed fresh on the day you make them. Store any leftover cruffins in an airtight container at room temperature for 1 to 2 days or in the fridge for 3 days.

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Cruffins on a wire cooling rack.

Chocolate-Filled Cruffin Recipe


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  • Author: Sandra Flegg
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings

Description

This Chocolate-Filled Cruffin Recipe features a delicious pastry that is a cross between a buttery flaky croissant with the shape and size of a soft muffin. This tasty treat is stuffed with a creamy chocolate filling giving it the perfect bite of pastry and chocolate in each bite. Enjoy them for a fun sweet breakfast or brunch pastry for Easter, Mother’s day or anytime for a treat.


Ingredients

34 sticks butter, softened

1 1/2 Cups milk, room temp

2 1/4 teaspoons Instant yeast

4 1/2 Cups flour

1/4 Cup Sugar

1 tablespoon Sea salt (14g)

For filling

1 1/2 tablespoons powdered sugar

1 cup chocolate chips

12 tablespoons heavy cream


Instructions

  1. Cut two sticks of butter thinly lengthwise. 
  2. Arrange the butter slices on a large sheet of parchment paper, fold the parchment over them, and use a rolling pin to flatten the butter into a 10-inch square. Place the butter in the refrigerator.  
  3. In the bowl of a standing mixer, combine the milk and yeast, allowing it to sit for five minutes. 
  4. To the yeast mixture, add flour, sugar, salt, and 2 tablespoons butter, then use the dough hook attachment to mix until a dough forms, continuing for an additional 2-3 minutes without overmixing. 
  5. Transfer the dough to a greased bowl, cover it with plastic wrap, and let rise for 1 hours or until doubles in size.  
  6. Remove the butter block from the refrigerator about 15 minutes before lamination. 
  7. Punch down the dough and roll it into a 10x10inch square. 
  8. Position the butter block onto the dough, ensuring they are aligned, then mold the butter to cover the dough. 
  9. Fold  one side to the center, then the other side over top. Chill for 10 minutes. 
  10. Dust your work surface with flour, gently tap the dough to one inch thick using a rolling pin. 
  11. Roll the dough into a 21×10 inch rectangle. 
  12. Fold the left third of the rectangle toward the center, followed by the right third. Refrigerate for 15-20 minutes, repeating this step two more times. 
  13. After the final fold, let the dough rest in the refrigerator for one hour. 
  14. Divide the dough in half and roll one piece on a floured surface to create an 8×18 inch rectangle. 
  15. Cut the dough into one-inch strips. 
  16. Take two strips at a time, layer one over the other about half an inch from the top and roll them into a swirl using your fingers. 
  17. Tuck the ends underneath and pinch them to the sides of the roll. 
  18. Place each roll in a well buttered or greased muffin tin or liner and repeat the process for the remaining dough. 
  19. Allow the rolls to rise in the muffin tins for approximately 60 minutes. 
  20. Preheat the oven to 400°F (200°C). Bake for 12 minutes, then lower the temperature to 350°F and bake for an additional 12 minutes. 
  21. Take out from the oven and let cool.  
  22. While cooling, add the chocolate chips to a microwave safe dish and melt at 30 second intervals until smooth.  
  23. Add powdered sugar to the melted chocolate and stir, add heavy cream to create desired thickness. You want to be able to pipe it. 
  24. Add the chocolate to a piping bag and fill the center of the cruffin.  
  25. Lightly dust the cruffins with powdered sugar.  
  26. Enjoy.  

Notes

Storage instructions:

Cruffins are best enjoyed fresh on the day you make them. Store any leftover cruffins in an airtight container at room temperature for 1 to 2 days or in the fridge for 3 days.

  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Oven Baked
  • Cuisine: American

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