Chocolate Chip Cruffins

Experience the magic of bakery-style pastry at home with these Chocolate Chip Cruffins. Featuring shatteringly crisp outer layers, a soft spiral center, and melty chocolate, this recipe uses clever lamination techniques to achieve professional results in any home kitchen.

Prep Time 30

Cook Time 20

Resting and Proofing Time 10

Total Time 10 50

Equipment

Jumbo muffin tin
Rolling Pin
Pizza Cutter
Parchment Paper
Stand mixer with dough hook

Ingredients

Instructions

Bloom and mix the dough

The night before, stir the active dry yeast, honey, warm whole milk, and warm water together in a bowl. Let it sit for 10 minutes until the surface looks foamy and alive.
Add the melted butter, sugar, flour, salt, and mini chocolate chips. Mix just until a rough, shaggy dough comes together and all ingredients are hydrated.
Knead the dough for 2 to 3 minutes on a clean counter or use a stand mixer with a dough hook until the dough feels soft, supple, and pliable.

First rise and overnight rest

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour until puffed.
Move the covered bowl to the refrigerator and let it chill overnight to deepen the flavor and make the dough easier to roll.

Build the butter block and laminate

The next morning, shape the cold butter into a 5x6 inch rectangle between parchment paper. Ensure it is cool but flexible to prevent cracking.
On a well-floured surface, roll the dough to 11x7 inches. Place the butter block in the center, fold the dough flaps over it, and pinch the seams to seal the butter inside.
Gently tap the dough with a rolling pin horizontally and vertically before rolling it into a 20x10 inch rectangle.
Brush with cold water and fold both short ends inward to meet in the middle, then fold once more like a book. Wrap and chill for 30 minutes.
Repeat the rolling process to reach a 24x10 inch rectangle. Fold the same way, cover, and chill for 1 hour to relax the gluten.
Let the dough sit on the counter for 10 to 20 minutes before shaping to allow it to relax slightly.

Shape, proof, and bake

Roll the dough to 1/4 inch thickness and trim edges. Slice into 6 to 8 equal strips and roll each into a tight spiral.
Place spirals into a buttered jumbo muffin tin. Cover loosely and proof for 1 to 2 hours until doubled and wobbly.
Preheat oven to 425°F. Brush tops with egg wash and bake for 15 to 18 minutes until deeply golden and crisp.

Notes

Expert Baker Tip: Use a pizza cutter for the straightest, cleanest strips. This ensures the spirals bake evenly and maintain a polished look.

Storage Tip: Store leftovers in an airtight container at room temperature for up to 2 days. To restore the crispness, reheat in a 350°F oven or air fryer for 3 to 5 minutes.

Freezing Instructions: Freeze shaped, unbaked cruffins directly in the muffin tin. Once firm, transfer to a freezer bag. Bake from frozen, adding 5 to 8 minutes to the total bake time.

Lamination Secret: Always brush away excess flour between folds. Excess flour prevents layers from bonding properly, which can create large gaps in the finished pastry.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Chocolate Chip Cruffins, Laminated Dough, Pastry

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