The dough

  • 110 milliliters (3.7 fluid ounces) milk
  • 7 grams (0.25 ounces) dry yeast
  • 80 grams (2.8 ounces) sugar
  • 1 large egg
  • 2 large egg yolks
  • 350 grams (12.3 ounces) all-purpose flour
  • 1 teaspoon vanilla sugar
  • 2 milliliters (0.07 ounces) vanilla extract
  • 0.5 teaspoon salt
  • 40 grams (1.4 ounces) butter

The filling

  • 60 grams (2.1 ounces) butter
  • 150 grams (5.3 ounces) dried apricots
  • 100 grams (3.5 ounces) light raisins
  • Almond flakes (optional)


  • Mixing Bowl:

    Essential for combining your ingredients. Choose a large one to avoid spillage.

  • Sifter:

    Helps to aerate your flour, making for a lighter dough.

  • Stand Mixer with a Hook Attachment:

    Makes kneading a breeze and ensures your dough is mixed to perfection.

  • Rolling Pin:

    For rolling out the dough; a smooth, even roll contributes to the perfect cruffin texture.

  • Baking Sheet:

    Ideal for holding your cruffin rolls before they get baked into flaky perfection.

  • Paper Molds:

    Keep your cruffins in shape while baking and make serving easy.

  • Cling Film:

    Useful for covering the dough during its rising period to ensure it stays moist.


Step 1

The calculation in the recipe is for 3 cruffins with a diameter of 11 cm and 9 cm high.

Step 2

1. Pour boiling water over the raisins and dried apricots. Let them sit for 15 minutes. Drain the water and spread the fruits on paper towels to dry. Then, cut the dried apricots into raisin-sized pieces. Ensure the dried fruits are well-drained to avoid excess moisture in the dough.

Step 3

2. To prepare the leaven, pour the yeast into warm milk and add 1 teaspoon of sugar (taken from the total amount). Stir well and place in a warm area for 15 minutes or until a 'foamy cap' forms. Warm conditions help activate the yeast effectively.

Step 4

3. In a separate bowl, beat the egg, yolks, and remaining sugar until you achieve a fluffy, light mixture. The beating process will incorporate air, making the dough lighter.

Step 5

4. Sift the flour into a large bowl (or the bowl of a stand mixer), then add salt and vanilla sugar. Make a well in the center and pour in the leaven. Mix with a fork just to combine. This initial mixing helps distribute the yeast evenly.

Step 6

5. Using a mixer fitted with a 'Hook' attachment, gradually add the melted (but not hot) butter to the flour mixture, followed by the egg mixture. Mix until the dough is dense and elastic. Mixing in stages ensures even distribution of ingredients.

Step 7

6. Cover the bowl with cling film and let the dough rise in a warm place for 1 hour. A warm environment accelerates the rising process.

Step 8

7. After the dough has risen, knead it briefly and divide it into three equal parts. Roll each part into the thinnest possible rectangle (about 30x40 cm or more) on an oiled or floured surface. Rolling the dough thinly ensures a more delicate pastry.

Step 9

8. Sprinkle the dried fruits lightly with 1 teaspoon of flour and shake off any excess using a sieve. This helps prevent the fruits from clumping together. Coating fruits in flour helps distribute them evenly in the dough.

Step 10

9. Spread a layer of soft butter over the dough rectangles, then sprinkle with the prepared dried fruits and optionally the almond flakes. Roll each rectangle tightly along the long side. Rolling tightly ensures the filling is evenly distributed.

Step 11

10. Place the rolls on a baking sheet, cover them lightly with cling film, and allow to rise in a warm place for 30 minutes. This second rise helps the dough become more tender.

Step 12

11. Preheat your oven to 392°F (200°C).

Step 13

12. Gently cut each roll lengthwise without cutting through the top 2 cm and twist each half into a spiral, starting from the center outwards, with the filling side facing up. Place each spiral in paper molds. Twisting creates the characteristic cruffin layers.

Step 14

13. Cover the molds with foil and let them rest in a warm place for another 30 minutes. A final rise ensures maximum fluffiness.

Step 15

14. Bake the cruffins for 10 minutes. Then cover the molds with foil, reduce the temperature to 356°F (180°C), and bake for an additional 15-20 minutes or until a skewer inserted into the dough comes out clean. Ovens may vary, so keep an eye on the cruffins for optimal baking.


Picture this: a warm cruffin in your hand, steam rising from its freshly baked layers, and a hot cup of coffee by your side ☕. **Serve cruffins warm** to best enjoy their flaky, buttery layers 🤤. They're fantastic at brunch gatherings or cozy Sunday breakfasts. 🍽️ Imagine setting out a platter of these beauties, each adorned with a sprinkle of powdered sugar for an elegant touch. Looking for a more decadent experience? Add a dollop of whipped cream or a side of vanilla ice cream 🍦. Feeling fancy? Pair them with a mimosa or your favorite champagne for a brunch that screams luxury! 🥂 Whatever you choose, these cruffins are sure to impress and satisfy.


Going **gluten-free** or **vegan** doesn't mean you have to miss out on the cruffin joy! 🌱 For a gluten-free version, simply substitute the regular flour with an equal amount of gluten-free all-purpose flour mix. To keep things fluffy, consider adding a teaspoon of xanthan gum. For a **vegan twist**, replace the milk with any plant-based milk (like almond or soy), and swap out the butter with vegan butter. Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) as a replacement for each egg. Voilà! You have a vegan cruffin that’s just as delicious as the original! 🌼


  • Why didn't my dough rise?

    Ensure your yeast is fresh and your environment is warm enough for yeast activation. Room temperature should ideally be around 75°F (24°C).

  • Can I use instant yeast instead of dry yeast?

    Yes, you can! Just mix it directly with the dry ingredients, no need to activate it in milk first.

  • How do I know if I kneaded the dough enough?

    The dough should be smooth and elastic. If it easily stretches without tearing, you've done it right!

  • What's the best way to cut the dough roll?

    Use a sharp knife or kitchen scissors to make clean cuts. This helps keep the filling intact.

  • How can I avoid over-baking the cruffins?

    Keep a close eye on them after the initial 10 minutes. Use a toothpick to check; it should come out dry when inserted into the dough.

  • Can I make the dough ahead of time?

    Yes, you can refrigerate the dough overnight. Just let it come to room temperature before continuing with the recipe.

Nutrition facts

Recipe Yield:3 cruffins
Calories:Approximately 350-400 calories per cruffin
Calories (Min - Max):350 - 400
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:50g
Total Sugars:25g