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First time making cruffins
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First time making cruffins


First time making cruffins and I think they turned out decent. I used Benny Bakes ​recipe ​from YT.

Unfortunately the crumb is meh. Anyone have any advice on where I went wrong?

My guess is maybe it got too warm when proofing. It hit 27c for a bit instead of the 26c he suggested. Maybe that made the butter too wet?

I ​also used a conventional oven​ (​non convection) so I started at 425f for 6 mins before dropping to 375 for 12mins. Had to cover them with aluminum 3/4 of the way through so they wouldnt burn. I also had a sheet pan in the oven (preheated) that I hoped would improve​ oven ​spring.

Lastly, maybe I should've proofed them longer? I did 2.5 hours and attempted to keep it at 26c with a hot water bowl in the oven. But some people say it should be jiggly when done proofing.

Thanks in advance!

edit: I think I figured it out! Proof it was my first time as this is a very amateur mistake. I ​did only 2 letter folds not 3. I only have 9 layers not 27. I feel pretty silly, but it was a lot of fun and I will definitely be attempting them again! Thank you all for your feedback and for the ​wonderful compliments​! You are all too kind and made my day 🙂

edit 2: im confused again. saw some of his pictures on Instagram and he has 9 layers. additionally the video only has him doing 2 letter folds, even though he states 3-3-3 method.

by popshuvit

24 Comments

  1. popshuvit

    ### Half Recipe

    **Vanilla Danish Dough**

    250g Flour

    30g Sugar

    5g Salt

    Half Vanilla pod

    55g Milk

    50g Water

    30g Egg

    20g Butter room temp

    6g instant yeast

    **Lamination**

    125g Unsalted butter

    **Pastry Cream**

    125g Cream

    125g Milk

    50g Egg yolk

    50g Sugar

    10g Cornflour

    5g plain flour

    Half vanilla pod

    *(use 10g plain flour for stiffer cream pat)*

    [Link to recipe](https://youtu.be/YasflP3fvkI)

  2. WhoMutedMe

    If only sugar wasn’t poison! Sighs….

  3. Lettiequo21

    These. Are. BEAUTIFUL. ❤️

    Editing to say, I don’t have much advice on cruffins, as I’ve only eaten them once.

    For my proofing, I do the poke test. As for the texture, I don’t have much advice, other than if I were making them, I would add buttermilk powder do the dough and I would be sure to be using bread flour.

  4. Filled_Oyster_1367

    Yeah nothing is the first time for a perfectionist

  6. nicoke17

    Looks delicious! I wonder if there was too much dough in the tin? These will bake faster due to the nature of the surface area of the tin as opposed to baking on a tray.

  7. ehtio

    Oh. Those are just perfect. Love the photos too.
    Well done! They look crunchy and soft.

  8. Rkhc552

    I think it would be helpful if you described what you mean by the crumb was meh, so that those reading could provide you with better advice.

  10. BunnillaBean

    Those layers would make the angels weep 😍

  11. charonill

    Having done months of croissant practice and did some cruffin and kouign-amann batches for fun, I would say 2.5 hours of proofing was not long enough, if the picture of the cruffins in the oven was what they looked like after proofing. They need to be way puffier. I am assuming you’re disappointed by the crumb because it has sunk a bit and the layers didn’t open up, which are usually good signs of underproofing. Try proofing for 3-3.5hrs for the next batch and see if that improves the crumb. I also ended up doing 3 letter folds rather than the 2 in Benny’s video, and got better crumb texture results with thinner, more delicate layers.

  12. SweetP916

    Those look amazing! And I may be weird but I like when the insides of things like this are just a bit on the doughy side.

  13. cusmrtgrl

    As a celiac I want to cry those look so good

  14. Ok_Affect_7973

    Good lort! Never had this before but they look delicious! Was it hard it looks hard? Was it as hard as croissants? It looks harder.

  16. CarefulCartMom

    I think that this just changed my life.

  17. Blackandorangecats

    Wow. Just wow

    They look beautiful

  18. denntz

    they look so elegant and pretty!! for a first attempt id say they turned out great!

  19. Mix_Master_Muffinz

    Is there a difference from kouign-amann other than the shape?

  20. -WeetBixKid-

    lol i make these at work. These look sensational.

    I like to dip them all in cinnamon sugar as soon as they’re out the oven, cut a hole in it, grab a piping bag and fill it with either custard or Biscoff. Your treat tho! They look very good.