- Tried & Tasted -

Monday 16 October 2017

Hazelnut Sourdough Cruffins

This made a real, good treat for my weekend breakfast. It was assembled the evening before and left overnight in the fridge to develop. An early morning bake ushered in a delicious start to my weekend.

Layers upon layers...

A quick way of making the laminated dough (layers of real butter and yeast dough) makes the process fast and enjoyable.  
Cruffin = Crossiant + Muffin
The bake had a buttery shattering crust that gave way to a moist and tender crumb, layered with hazelnut goodness.

Hazelnut Sourdough Cruffins         [Print Recipe]
(makes 8 pieces)
Adapted from Lady and Pups 
300g bread flour
120g levain
108g water 
72g milk
42g brown sugar
6g salt

Butter mixture
144g butter, cold (use butter with high butter fat content 82% or above. I used  Danish butter)
2 Tbsp all purpose flour

Hazelnut sugar
52g hazelnut, roasted
150g sugar

Steps to cruffins:
  • One day before making, mix the dough ingredients; bread flour, levain, water, milk, brown sugar and salt, in a mixer with the dough hook attachment, till the dough is uniform and pull away from the side of the mixing bowl which takes about 5 - 8 minutes. Cover the dough and let it rest overnight or at least 8 hours, in the fridge before going on to the next step.
  • The next morning, remove the dough from the fridge to let it warm up a little while you get ready the butter mixture and hazelnut sugar.
  • In a mixing bowl, mix the cold butter and all purpose flour until it reach a whipped cream cheese consistency. Keep the butter mixture cool but not cold as we need it to be spreadable but not oily and melting. The idea is for it to be the same consistency as the dough. Set aside.
  • In a food processor, grind the sugar and hazelnut into a fine, sandy consistency but do not over grind as we are not looking to make hazelnut butter. Set aside.
  • Scrape the dough from the mixing bowl onto a generously floured working surface. Pat the dough 33 cm long x 25 cm wide rectangle. Flour the surface of the dough to prevent it from sticking to the rolling pin.
  • With a floured rolling pin, work from the center of the dough to the ends and roll the dough to a length of 84 cm long but keeping the width at 25 cm.
  • Spread the butter mixture evenly on the surface of the dough. Make small markings at the length edge of the dough at every 14 cm (dividing the dough into 6 equal rectangles), this will be the markings at which you will fold the dough over itself. Pick up the one end of the dough and fold as neatly as you can to the first 14 cm marking. Then repeat the process until the whole dough forms a 25 cm long and 14 cm wide rectangle. 
  • Pinch to seal the the dough on both ends of the 14 cm width. This will seal the butter in the dough. 
  • Turn the dough 90 degrees and roll the dough out now to 14 cm width and 84 cm long. Flour the surface as well as under the dough as you roll it out. Roll from the center of the dough to the ends. You will notice there are trapped air in the dough. This makes rolling the dough out a little challenging. Use a wooden skewer to pierce the dough as this will allow the trapped air in the dough to be released making the task a little easier. Remember to dust the surface and under the dough with flour to prevent sticking. If the surface layer of the dough tears, the butter will leak and making the whole process very messy. 
  • Fold the dough again at every 14 cm intervals and you will get a 14 cm x 14 cm square dough. Wrap the dough and chill it for at least 2 hours or overnight.
  • After 2 hours of chilling, on a floured surface, roll the square dough into 25 cm x 28 cm rectangle. 
  • Sprinkle 4 tablespoons of the hazelnut sugar on the surface of the dough and roll the dough over itself length wise into a log. Using a knife ( I used a thick thread or a clean dental floss), cut 4 cm thick pieces which will gives you a total of 8 pieces.
  • Place the pieces cut side up into a regular muffin tin. Once filled, cover the dough with a damp towel and let it sit for 2 - 3 hours in a cool place until it doubled in size. 
  • Preheat the oven to 200 degrees C and bake them for 30 minutes until golden brown. If they are browning too fast on the top, tent with a foil.
  • Once they are out of the oven, let them cool for 5 minutes and then remove them and dust them with more of the hazelnut sugar. 
  • Serve warm or at room temperature.

Share the recipe:
Instagram: incookiehaven


  1. I loved this recipe. I'm always looking for something else to make with my starter and I love Cruffins. You did a great job explaining the directions:)

    1. Thanks for your compliments, Darlene. The many ways we want to use our starters to bake more yummy and healthy bakes. :)

  2. Hello! Is the levain in this recipe a mature starter at its peak? Or is it ripe and unfed?

  3. Hi —- I am a true beginner in sourdough , can you explain what is levain.Appreciate a reply. Thanks

  4. A levain is a sourdough starter or yeast that is cultured from organic grains or fruits. You can Google about it as there are lots of information on the internet about it.

  5. I will try this for sure! Your writing style is lovely, how you write out the recipe is very clear and easy to understand. I wish all cookbooks were written so nicely. I will let you know how they turn out.

  6. Can anyone convert the measurement from centimeters & grams to US measurements?I really want to try this recipe but with all those measurements to convert it's really difficult.

    1. Dough
      11 oz bread flour
      4,5 oz levain
      3 3/4 oz water
      2,5 oz milk
      1,5 oz brown sugar
      0,2 oz salt

      Butter mixture
      5 oz butter, cold
      2 Tbsp all purpose flour

      Hazelnut sugar
      1 3/4-2 oz hazelnut, roasted
      5 1/3 oz sugar

    2. 13 x 10 inches wide rectangle
      to a length of 33 inches long but keeping the width at 10 inches
      14 cm = 5,5 inches

      392 F

  7. I changed this recipe to be cinnamon sugar and OMG! My family is happy and my kitchen smells like a bake shop. This recipe is a winner!

  8. My wife is a big fan of bakery and stuff. I would share this article with her.
    I may need your help in allowing my comment for my new blog as a request and I want to do this with you permission.
    Please visit best hair oil for men

  9. How long can I keep my dough in the fridge? On the recipe, it says at least 8hrs but can I keep it longer than that?

  10. This sounds amazing . Has anyone videoed the process of all this folding and rolling and folding over itself??? I don’t understand it perfectly and would love to see it so I can make it. Thank you

  11. I’m sorry but these were heavy and gross. This did not come out like any kind of puff pastry. It was heavy and dense. And way too much hazelnut and sugar mix when you are only going to use 4 tablespoons, maybe 5.
    I have been making sourdough items for years with a traditional sour dough starter. This just did not work.

  12. 5 stars. Wonderful recipe. I am addicted. Making again. I actually like them more than croissants there is something so amazing about the crunchy flaky texture.

  13. Am I the only one who cooked these for waaaay longer because they just would not cook? 50 minutes at 390 F and they are still raw in the middle :/