Hybrid food seems to be the trend these days and they usually involve a doughnut. Doughnut ice cream sandwiches, cronuts (doughnut + croissant), macaron doughnuts, and doughnut bagels are all examples that have popped up on our social media feeds. I freaking love doughnuts and I think they’re perfect as they are so I’m moving onto the cruffin. A cruffin is a croissant + muffin. Insanely crisp and flaky on the outside and fluffy, buttery and moist on the inside, it’s the perfect combo of both worlds. Oh, and because Mr. H loves jam filled doughnuts, I filled mine with my favorite blueberry jam (seriously, my favorite for years! I used for my blueberry pie cookies and blueberry pie doughnuts too) and dusted it off with powdered sugar.
Cruffins have become popular in the U.S. by Mr. Holmes Bakehouse in San Francisco. In fact, they are so desired that someone broke into the bakery to steal the recipe in 2015. The thief didn’t steal anything else, not even the cash. In a way it sounds like a ridiculous reason to risk going to jail, but it also shows how awesome a cruffin is. You know how they say there is no such thing as love at first sight but there is lust at first sight? When I first saw the photos of the cruffin from Mr. Holmes Bakehouse, I fell in deep lust. I needed to have this cruffin, like now. But San Francisco is on the other side of the continent, what can I do? The only other way was to bake it on my own.
There is a very popular cruffin recipe that is on Pinterest by Lady & Pups. They’re ridiculously cute and have tons of layers, but they weren’t tall like the cruffins I was looking for. Enter the popover pan. It’s twice as tall as a muffin pan and perfect for the recipe. Am I telling you to buy a popover pan just for this cruffin? Heck yes. Before this recipe, I’ve even settled for making popovers in muffin pans but there is just no other way around it. I think if you make these in a muffin pan, there isn’t enough surface area for the fluffy interior and the ratio of the crisp to chewy would be off.
So how difficult is this recipe? If I’m being completely honest with you, it’s not easy. It is labor intensive and the yield is very small. Only 6 cruffins. But the6 cruffins are worth it. It’s like asking someone would you rather eat one fresh-off-the-conveyor-belt Krispy Kreme doughnut or a dozen stale supermarket ones? If you are the type of person who would go for the dozen stale ones, this recipe is not for you. But if you, like me, would rather have that one delicious doughnut, then dust out your pasta roller. Yes, you need a pasta roller. I’m going to say it is impossible to roll out the dough this thin with a rolling pin. Also, I recommend using a kitchen scale to weigh out your ingredients.
The ingredient list is short so you want to use the best ingredients on hand. I love King Arthur flour and I used the best butter I could get my hands on which was Kerrygold’s Irish butter. Irish butter is much more flavorful and rich than American butter and every penny was worth buying it for this recipe. I changed my technique just slightly from Lady & Pups. Her post has beautiful photos of how she did it, and I recommend looking through the photos if you have a difficult time understanding how to put this together. It does look a little intimidating, but don’t get scared because once you get the hang of it, it becomes a rhythmic process, kind of like knitting.
I promise you, it’s worth it. 🙂
makes 6 tall cruffins
150 grams (1 cup + 1 tbsp) bread flour
150 grams (1 cup + 1 tbsp) all-purpose flour
1 1/2 tsp (6 grams) instant dry yeast
2 tbsp. granulated sugar
160 grams (1/2 cup + 2 tbsp) luke-warm filted water (not tap)
50 grams (3 1/2 tbsp) salted butter, soften and cubed
165 grams (11 1/2 tbsp) salted butter, room-temperature
- In a bowl of a standing mixer attached with a dough hook, mix bread flour, all-purpose flour, yeast, and sugar.
- Once mixed, add in your water and knead on low speed until a shaggy dough forms, about 3 minutes.
- Add in the 50 grams of softened and cubed butter and knead for 5 minutes on low speed until the butter is incorporated and then raise your speed to medium and knead for about 10-15 minutes until a smooth ball of dough forms.
- Cover the bowl with plastic wrap and let the dough rise for about 45 minutes, the dough will puff up and be larger in size.
- Prepare your popover pan by lightly greasing the inside with shortening and dusting it with flour. DO NOT skip this step. It would be very sad if the cuffins do not come out of the pan as one whole piece.
- Move dough to a lightly floured surface, and divide into 6 equal portions. (as shown in the above picture # 1). Take one portion out and cover the remaining under plastic wrap so the dough does not dry out.
- Flatten the dough with your hands to about ½ inch thick and with your pasta roller on the widest setting (or the lowest number), work the dough through your pasta roller.
- After you move the pasta through the widest setting once, fold the dough in thirds and then move it through the widest setting again. Repeat this step once more before moving onto the next step.
- Once the dough has been moved through three times on the widest setting, cut the dough in half.
- Lightly dust both sides of one half of the dough and move it through your pasta roller from the widest to the thinnest setting or as thin as you can get it without the dough tearing. (My pasta machine goes from 0-9, 9 was too delicate of a dough to work with so I only went to 8. It was still tissue thin and that is what you are looking for.)
- Set the first half of the dough aside and work the second half of the dough in the same way until the same thinness is reached. (as shown in the above picture #2)
- With an offset spatula, lightly butter one side of each half of the dough with the 165 grams of the room temperature butter (not all at once, divide the 165 grams for all the flattened dough). Be careful not to tear the dough and to completely cover each side with butter. (as shown in the above picture #3)
- Roll up one half of the dough, kind of like a fruit roll-up. (as shown in the above picture #4)
- Take the rolled up dough and place it on one end of the second buttered dough. (as shown in the above picture #5)
- Roll up the dough in the same way as the first dough to make one fat roll of dough. (as shown in the above picture #6)
- With a very sharp knife, cut the rolled up dough in half lengthwise. (as shown in the above picture #7)
- Place both halves of the dough into one cup of the popover pan with the layers (cut-side) facing outwards. You want to curl the first half of the dough in on the bottom, and then layer the second half of the dough on top of that one. Do not squish the dough into the pan, because it needs room to rise. (as shown in the above picture #8).
- Repeat steps 7-17 until you are done with all 6 pieces of the original dough.
- Loosely place a piece of plastic wrap on top of the popover pan and let the dough rise at room temperature for 2-3 hours or until the dough is fully doubled in size. (as shown in the above picture #9)
- Preheat the oven to 400˚F. Place a sheet pan underneath the popover pan (to catch the butter drippings) and bake until golden brown and puffed up, about 20-30 minutes.
- Let cool in the pan for about 10 minutes before removing it to a wire rack.
- Fill a piping bag fitted with a medium star tip with blueberry jam.
- Find a divot on top of a completely cool cruffin and wedge the tip into the cruffin.
- Squeeze the piping bag to fill the cruffin with jam until you feel resistance.
- Repeat with the other cruffins.
- Lightly dust the top of each cruffins with powdered sugar.
Recipe adapted from Lady & Pups.
It’s the ultimate Pi Day! As you may or may not know March 14th (3.14) is Pi Day, but this year is extra special because it is 2015 which makes it 3.14.15 = 3.1415. Last year I made some pie pops which were tasty and cute but this year I fused two of my favorite things… pies and doughnuts.
This blueberry pie doughnut is a light yeasted doughnut filled with blueberry filling and topped with a vanilla and blueberry glaze. I won’t lie, the recipe takes time and it’s a messy process, but definitely worth it. A word of warning, putting the blueberry glaze is the messiest part. The glaze sets quickly so it is similar to working with hot candle wax. Just go Jackson Pollock on it and have fun. As for the mess you make, some things are just worth the extra effort.
Blueberry Pie Doughnuts
1 ½ c. milk
⅓ c. vegetable shortening
2 tbsp. active dry yeast
⅓ c. water (95 to 105˚F)
¼ c. sugar (divided)
1 ½ tsp. salt
1 tsp. freshly ground nutmeg
5 1/4 c. all purpose flour
Oil, for frying
Blueberry filling (recipe below)
Vanilla glaze (recipe below)
Blueberry glaze (recipe below)
- In a small bowl, combine milk and shortening and heat until shortening melts.
- In a separate bowl, stir water, 1 tbsp sugar and yeast together until yeast is incorporated.
- In the bowl of a standing mixer, mix eggs, 3 tbsp. sugar, salt, nutmeg and flour until combined.
- Once yeast is proofed, add the milk and yeast mixture to the flour mixture and mix in the standing mixer with the dough hook attachment until combined.
- Let the dough rest for 8 minutes.
- With the mixer on medium-low speed, knead dough until dough is smooth and pulls away from the bowl, about 6-8 minutes.
- Transfer dough to an oiled bowl, cover and let rise for 1 hour or doubled in size.
- On a floured surface, roll out dough to ¼ in. thick and cut dough using a 2 ¾ inch round pastry ring and 1 inch round pastry ring for the center of the doughnut.
- Set punched out dough onto a baking sheet and cover and let rise for 30 minutes.
- Preheat oil in a pot to 365˚F and cook for 1 minute per side.
- Transfer to a cooling rack and let cool before glazing.
- Cut cooled doughnuts in half using a bread knife.
- Dip top half of the doughnut in the vanilla glaze, and generously cover the bottom half of the doughnut with blueberry filling.
- Assemble the doughnut and splatter blueberry glaze over the top.
3 c. of blueberries*, divided
⅓ c. sugar
2 tbsp. cornstarch
2 tbsp. water
1 tbsp. lemon juice
- In a small pot, combine 2 cups of blueberries with ⅓ cup of sugar.
- Bring to a boil and reduce to a simmer until all the berries burst and sugar is completely melted; about 5 minutes. The mixture should look very liquid.
- In a small bowl, mix cornstarch and water until it becomes a slurry.
- Add to the blueberry mixture and cook until it becomes thick. It will become almost paste-like.
- Transfer blueberry mix to a bowl and rest of the blueberries and lemon juice.
- Add more lemon juice if needed.
¼ c. milk
1 tsp. vanilla extract
3 c. powdered sugar
- In a saucier, heat milk until it simmers.
- Slowly add sugar, whisking in one cup at a time.
- Add vanilla extract.
1 ½ tbsp. milk
1 c. powdered sugar
1 tbsp. blueberry filling (more or less depending on how deep of a purple you want)
- In a saucier, heat milk until it simmers.
- Slowly whisk in powdered sugar.
- Mix in blueberry filling.
So, I made blueberry cake balls that look like blueberries. Where in the world did I get such an idea? It all started with a text from my sister, who sent me a photo of a strawberry layer cake that looked like a strawberry. I wasn’t surprised that it originated from my favorite macaron café of all time, Laudrée. This image fueled my creative fire and with the help of a good friend, we came up with an idea for this cake ball.
Blueberries are in season right now, and here in Jersey we grow some very tasty ones. They’re really fat and juicy, but I feel that the most “blueberry flavored” blueberries are wild blueberries. They are very small, but they pack a huge wallop of blueberry flavor. This cake ball uses both kinds of blueberries for the biggest berry impact.
The cake ball consists of blueberry vanilla cake mixed with blueberry frosting then dipped in a thin coat of chocolate (your preference dark, milk, or white) and then finished off with a thin layer of fondant. When I tried this recipe out, I dipped a handful of the cake balls in chocolate and left the others plain. When I proceeded to wrap both kinds in fondant, I was surprised that they both held up well. Unfortunately, I celebrated too early because the moisture from the blueberries in the cake and frosting started melting the fondant on the non-chocolate coated ones. Lesson learned: you must cover this with chocolate before proceeding to the fondant portion
Please tell me I’m not the only person who thought of Violet Beauregarde from Charlie and the Chocolate Factory when I saw these. If you don’t know, Violet is the girl who turns rotund and blue like a blueberry in the book and movie. To get this shade of blueberry, I mixed three kinds of gel food coloring: Wilton’s violet, Spectrum’s royal blue and Americolor’s super black. As for the fondant, I tried to mimic the flared crown by doing a double layer of fondant but it wouldn’t stay. So I settled on drawing it in with black food coloring and a small paint brush (which I reserve for food use only).
I know there may be a few of you who are looking at this post (or maybe many of my other posts) thinking, “Yeah, I can never do that”. Whenever I try a novel concept, I always have my doubts whether it will work or not. Am I wasting precious time, ingredients and money? Is it worth the pile of dishes? But in the end, I always feel like the risk of taking the dive outweighs watching from the sidelines. If I fail, I fail but not without learning something. So, why don’t we just dive together? 🙂
Blueberry Cake Balls
You will need:
1 batch of blueberry cake
1 batch of blueberry frosting
chocolate or candy melts
blue tinted fondant
black gel food color
- Mix blueberry cake with a third of the blueberry frosting until fully incorporated. If the cake does not hold shape, add more frosting and mix until desired consistency is reached.
- Scoop tablespoon sized portion of cake and roll into slightly flattened circles.
- Chill in the freezer while you melt your chocolate.
- Once the chocolate has melted, dip your cake balls into the chocolate using a fork and make sure to tap off the excess.
- Chill the chocolate covered cake balls while you roll out the fondant.
- Roll out the fondant as thin as possible.
- At this point the chocolate should have set, if not then refrigerate until the chocolate has set.
- Cover the cake balls and make sure you smooth it out so that there are no lumps.
- Mix your black gel food color with a little bit of water to loosen up the pigment.
- Draw a five pointed crown on the top of your blueberry and a dot in the center.
1 ½ c. cake flour
1 c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ c. buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs, room temperature
1 egg yolks
1 tsp. vanilla extract
1 pint fresh blueberries, washed and drained
- Preheat the oven to 350˚F and line a 9×9 in cake pan with parchment paper.
- In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
- On low speed, add ½ c. buttermilk and butter and mix until combined.
- In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
- On low speed, slowly add the egg mixture to the flour mixture.
- Increase speed to medium, and mix until combined.
- Fold in fresh blueberries
- Bake about 25-30 minutes until cake is done or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.
2 c. frozen wild blueberries
¼ c. sugar
2 tsp. lemon juice
4 tbsp. butter, room temperature
½ tsp. vanilla
1 tbsp. heavy cream
⅔ c. powdered sugar
- In a small pot, cook blueberries, sugar and lemon juice until the mixture reduces to about half or until thickened.
- In another bowl, beat butter, cream and vanilla.
- Slowly add powdered sugar ⅓ c. at a time until completely used.
- Once the blueberry mixture has thickened and cooled, add to the sugar mixture until fully incorporated.