Cinnamon, fruit and almond cruffins video recipe
Is it a croissant? Is it a muffin? This cruffin recipe by Debbie Major means you can enjoy the best of both these breakfast favourites.
Watched the video? Now, make them yourself. Click for the full recipe.
How to make:
- Lightly grease a 12-hole muffin tin with butter. For the frangipane, beat the butter and icing sugar together in a mixing bowl until pale and creamy, then gradually beat in the egg. Fold in the almonds and plain flour. Set aside.
- Break open the 2 tubes of croissant dough and unroll onto a lightly floured surface. Ignore the diagonal lines and cut each strip of dough along the horizontal perforated lines, to make 3 rectangles from each piece of croissant dough (6 in total).
- Divide the frangipane evenly among the pieces of dough and spread it out, leaving a 1cm border around the edges. Sprinkle over the dried fruit and lightly dust with the ground cinnamon.
- Take one rectangle of dough and, starting with a long edge, tightly roll it up like you would a swiss roll. Cut each roll of dough lengthways in half and put each piece cut-side up on the work surface. Take one end and roll it up into a rose-shaped spiral, keeping it cut-side up, then put in a hole of the muffin tin. Repeat with the remaining dough, then brush with the apricot jam.
- When all of the cruffins have been shaped, bake for 17-20 minutes until richly golden and puffed. If they’re browning too fast, cover them loosely with a double sheet of non-stick baking paper.
- Put the cruffins on a wire rack to cool slightly. Brush with a little more apricot jam and serve warm.
Want to make homemade croissants? Give our step-by-step guide a whirl.