Description
Learn how to make an easy cruffin recipe using a simple rough puff pastry dough! Perfectly flaky like a croissant and shaped in muffin form, these cruffins use no eggs, are dairy free, and filled with a vegan cannoli filling!
Ingredients
Scale
Cruffin Dough:
- 2 1/4 cups (315 g) bread flour
- 3/4 cup (180 g) vegan butter, cold and cubed
- 1/2 cup (120 mL) warm dairy free milk, like soy milk or oat milk
- 1/4 cup (50 g) granualted sugar
- 7 g active dry yeast
- 1/8 tsp salt
- 1/2 cup (120 g) vegan chocolate chips
- Vegan egg wash: 1 tbsp maple syrup + 1 tbsp dairy free milk
Cannoli Filling:
- 2 cups (480 mL) heavy vegan cream
- 1/2 cup (100 g) granulated sugar
- 6 tbsp (60 g) cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 1/2 cup (120 g) vegan chocolate chips
Instructions
- Prep: Read through all instructions before beginning. You can easily make these as an overnight option, which is what I will describe below. Measure out all ingredients for the cruffin dough. If you want to proof these overnight in the fridge, you’ll start the dough in the morning, and finishing shaping them in the afternoon or evening before proofing them once shaped overnight.
- Bloom the yeast: Whisk together the warm dairy free milk and 1 tbsp of the sugar. Then add in the yeast, cover and set aside to bloom. The yeast should be frothy, foamy, and smell yeast-like. If it doesn’t after 10-12 minutes, you might have a bad batch of yeast and will need to start over.
- Rub the butter into the flour: In a large bowl, whisk together flour, remaining sugar, and salt. Add the cubed vegan butter, and use clean hands to begin to rub the butter into the flour, like you would pie dough. Try not to warm up the butter too much and there should still be decent sized chunks of butter visible in the flour. Refer to the images above for reference!
- Finish the dough: Pour in the yeast mixture and either by hand or with a large spoon, begin to mix the dough until you form a slightly shaggy dough ball, but the dry ingredients are all absorbed. You should still see chunks of butter visible in the dough.
- Refrigerate the dough: Wrap the dough tightly in plastic wrap or parchment paper, and refrigerate the dough for 3 hours or overnight. If you’re making these for the morning, you’ll be refrigerating the dough for 3 hours or until the afternoon or evening, when you’ll shape them again.
- Laminate and fold in the chocolate chips: When ready to make the laminations, lightly flour a clean surface and roll out the dough to be about 12-16″ (it doesn’t have to be exact, we’re going to do multiple laminations and the idea is to just create the folds). Sprinkle the dough with 2 tbsp of chocolate chips, and fold the top third of the dough in towards the middle, followed by the bottom third of the dough towards the middle to create a letter fold. Turn the dough clockwise by a quarter and roll out the dough again. Repeat this process 3 more times for a total of 4 laminations. Wrap the dough again in the plastic wrap and refrigerate for just 30 minutes to allow the dough to rest.
- Shape the cruffins: Grease a large 6-muffin muffin pan (or a regular 12- muffin muffin pan) with olive oil or cooking oil. On a lightly floured surface, roll out the dough to be 12×9″. On the 9″ side, make a slice every 1.5″ to make create 6 large cruffins. If you’re making 12 smaller cruffins, then instead, mark every 1″ on the 12″ side to make 12 regular cruffins. Slice the dough into strips, and roll the dough like a cinnamon roll. Place the cruffin into the greased muffin tin.
- Proof: Cover the pan. If you’re making these overnight, place the pan to proof in the fridge. If you’re baking these right away, let proof until double in size by the oven and preheat the oven to 400.
- While the cruffins are proofing, make the cannoli filling: You can either do this the night before or before you take the cruffins out to proof again next to the oven. In a small saucepan, whisk together the vegan heavy cream, sugar, cornstarch, and vanilla until the cornstarch is completely dissolved. Turn up the heat to medium, and continue whisking the mixture until it begins to thicken, about 5-7 minutes. Once thickened, remove from heat and add in the vegan cream cheese. Vigorously whisk in until the cream cheese completely dissolves into the thickened cream. Let the filling cool covered in the fridge in a bowl before folding in the chocolate chips. Once chilled, add in the chocolate chips and fold to evenly distribute throughout.
- Bake: If you’ve made the chocolate chip cruffins overnight, place the pan by the oven from the fridge to warm up as the oven preheats to 400. Brush the cruffins with the vegan egg wash. Bake the cruffins for 15-18 minutes, or until golden brown on top.
- Pipe: Allow the cruffins to cool for 15-20 minutes. Gently make a hole with a butter knife in the middle of the cruffin for a cavity to put the filling. Then fill a piping bag with the cannoli filling. Pipe the cannoli filling into each cruffin.
- Serve and enjoy! Serve immediately, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer of up to 3 months.
Notes
See blog for tips & tricks
