Dulce De Leche Cruffin Recipe

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Warm the milk to about 95–105°F (35–40°C). In a large mixing bowl or stand mixer bowl, combine warm water, warm milk, 1 tablespoon of the granulated sugar, and the instant yeast. Let sit 5 minutes until foamy. Add flour, remaining 1 tablespoon sugar, salt, eggs, and softened butter. Mix with a dough hook on low speed until ingredients are combined, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic.

Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and refrigerate for at least 1 hour (can be up to 2 hours) to chill and relax the gluten. Chilling makes laminating easier.

While the dough chills, prepare the butter block. Coarsely grate the cold butter into a bowl (or slice thinly). Sprinkle the 1 tablespoon flour over the butter and toss to coat; this helps the butter hold shape. On a sheet of parchment, shape the butter into a 7x8 inch rectangle about 1/2-inch thick. Sandwich between parchment and chill in the refrigerator until firm but still pliable, about 20–30 minutes.

Turn chilled dough onto a lightly floured surface and roll into a rectangle roughly 10x16 inches, about 1/4-inch thick. Place the chilled butter block centered on one half of the dough. Fold the other half of the dough over the butter and seal the edges to encase the butter completely.

Roll the sealed dough gently into a rectangle about 10x20 inches. Do a letter fold (fold one third over the center, then the other third over that) to create the first turn. Wrap in plastic and chill 20–30 minutes to keep butter firm.

Repeat the rolling and folding two more times for a total of three turns, chilling 20–30 minutes between each turn. After the final chill, roll the dough into a rectangle about 10x20 inches and trim the edges to make straight sides.

Brush off excess flour and cut the dough into 8 equal 10x2.5-inch strips (adjust if you prefer larger or smaller cruffins). Spread about 2 tablespoons of dulce de leche along the center length of each strip, leaving a 1/2-inch border on each long edge to prevent leakage.

Roll each strip tightly into a log, sealing the seam by pinching lightly. Take each log and place it into a prepared standard muffin tin cup (well-greased or use paper liners) with the roll seam side down and the cut spiral face up. Tuck the ends under slightly so it sits compactly—this creates the cruffin spiral.

Cover the filled muffin tin loosely with plastic wrap or a clean towel and proof in a warm draft-free spot until the cruffins rise to about 1.25–1.5 times their original height, about 45–60 minutes (time will vary depending on room temperature).

Preheat the oven to 375°F (190°C) about 20 minutes before baking. Beat the egg with 1 teaspoon water to make an egg wash and brush gently over the tops of the risen cruffins.

Bake one tin at a time in the center of the preheated oven for 18–22 minutes, rotating halfway, until the cruffins are deep golden brown and baked through. If the tops brown too quickly, tent loosely with foil for the remaining bake time.

Remove from the oven and allow cruffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.

While still slightly warm, brush a thin layer of dulce de leche on top of each cruffin if desired and sprinkle with the cinnamon-sugar mixture (combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl). Alternatively, dip the tops into melted dulce de leche for a more indulgent finish.

Serve warm or at room temperature. Cruffins are best the day they’re made but can be stored airtight at room temperature for 2 days or refrigerated for up to 4 days. Reheat gently in a 325°F (160°C) oven for 5–7 minutes to refresh before serving.