Description
Cheesy Garlic Cruffins combine the flaky, buttery texture of a croissant with the convenience of a muffin, packed with savory garlic and melted cheese for a comforting treat. Perfect for breakfast, brunch, or a savory snack, these cruffins feature a delicious blend of Parmesan and mozzarella cheeses, infused with fresh garlic and parsley for an irresistible flavor.
Ingredients
Scale
Dough:
- 4 cups All-Purpose Flour (Can substitute with bread flour for chewier texture)
- 2 tablespoons Granulated Sugar (Omit for more savory cruffins)
- 1 teaspoon Salt
- 2 teaspoons Instant Yeast (Can substitute with active dry yeast)
- 1 cup Warm Milk (Non-dairy alternative can be used)
- 1/4 cup Warm Water
- 1 large Egg (A flax egg works as a vegan alternative)
- 1/2 cup Unsalted Butter, Melted (Coconut oil is a dairy-free substitute)
Filling and Topping:
- 1/2 cup Parmesan Cheese, Grated (Can substitute with Pecorino Romano)
- 1 cup Mozzarella Cheese, Shredded (Cheddar is a great alternative)
- 4 cloves Minced Garlic (Adjust to garlic preference)
- 1/2 cup Unsalted Butter, Softened (Room temperature for easy mixing)
- 2 tablespoons Fresh Parsley, Chopped (Chives can be used instead)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well. In a separate bowl, whisk together the warm milk, warm water, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare the Garlic Butter Filling: In a small bowl, combine the softened butter, minced garlic, grated Parmesan, and chopped parsley. Mix well to create a flavorful garlic butter spread.
- Roll and Layer the Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle approximately 12×20 inches. Spread the garlic butter mixture evenly over the dough and sprinkle the shredded mozzarella cheese on top.
- Shape the Cruffins: Roll the dough tightly along the long edge to form a log. Slice the log into 10 equal pieces. Place each piece into a greased muffin tin, cut side up, allowing room for expansion.
- Second Rise: Cover the muffin tin with a towel or plastic wrap and let the cruffins rise again for 30 minutes or until puffed.
- Bake: Preheat the oven to 375°F (190°C). Bake the cruffins for 20-25 minutes or until golden brown and cooked through.
- Cool and Serve: Remove the cruffins from the oven and let them cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature, perfect for enjoying the flaky, cheesy, and garlicky flavors in every bite.
Notes
- For a dairy-free version, substitute milk with almond or soy milk and use coconut oil instead of butter.
- Adjust the amount of garlic based on your preference for a milder or stronger garlic flavor.
- Using bread flour instead of all-purpose flour will give a chewier texture.
- Omitting sugar makes the cruffins more savory.
- Ensure the butter for filling is softened to room temperature for easier spreading.
- To freeze, bake as directed, let cool completely, then freeze in an airtight container. Reheat before serving.
