why make this recipe
Chocolate Chip Sourdough Cruffins are a delightful mix of two beloved treats: croissants and muffins. The layers of flaky pastry combined with rich chocolate create a dessert that is both indulgent and comforting. Using sourdough adds a unique flavor and texture, making them stand out from regular muffins. They are perfect for breakfast, an afternoon snack, or a special dessert.
how to make Chocolate Chip Sourdough Cruffins
Ingredients:
- 605 g all-purpose flour (plus more for dusting)
- 66 g granulated sugar
- 12 g kosher salt
- 60 g sourdough starter
- 214 g water (at room temperature)
- 120 g whole milk (at room temperature)
- 57 g unsalted butter (cut into ½-inch pieces, softened at room temperature)
- 60 g mini chocolate chips (I recommend Enjoy Life)
- 1.5 g Optional: active dry yeast (0.2%)
- 340 g unsalted butter (84-86% butterfat) (I used Kerrygold)
Directions:
Day 1: Prepare the Cruffin Dough (Detrempe)
- In a large bowl, combine the all-purpose flour, granulated sugar, and kosher salt.
- Add the sourdough starter, room temperature water, and whole milk. Mix until combined.
- Knead the dough on a floured surface for about 5 to 10 minutes until it’s smooth.
- Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 8-12 hours or until doubled in size.
Day 2: Laminating The Dough
- Roll out the risen dough into a large rectangle.
- Place the softened unsalted butter in the center of the dough. Fold the sides over the butter, enclosing it completely.
- Roll out the dough again to a large rectangle and fold it like a letter. Repeat this step two more times to create layers.
- After the final fold, chill the dough in the fridge for at least an hour.
Day 3: Shaping and Baking
- Preheat your oven to 375°F (190°C).
- Roll the dough into a rectangle again, sprinkle chocolate chips on top, then roll it into a log.
- Cut the log into pieces and place them in a lightly greased muffin tin.
- Let the cruffins rise for about 30 minutes.
- Bake for about 20-25 minutes until golden brown and puffed up. Cool before serving.
how to serve Chocolate Chip Sourdough Cruffins
Serve Chocolate Chip Sourdough Cruffins warm, fresh out of the oven. They are perfect as is, but you can also dust them with powdered sugar or drizzle some melted chocolate on top for extra sweetness. Pair them with a cup of coffee or tea for a delightful treat.
how to store Chocolate Chip Sourdough Cruffins
Store any leftover cruffins in an airtight container at room temperature for up to two days. For longer storage, freeze them in a zip-top bag. To enjoy, simply reheat them in the oven or microwave.
tips to make Chocolate Chip Sourdough Cruffins
- Be patient during the rising process. A longer rise will improve flavor and texture.
- Make sure your butter is soft but not melted for layering.
- Use high-quality chocolate chips for the best flavor.
- Don’t skip the laminating process; it is key to achieving flaky layers.
variation
You can customize these cruffins by adding different types of chocolate, nuts, or dried fruits. Consider adding peanut butter chips or replacing some chocolate chips with nuts for added crunch.
FAQs
Q1: Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Just ensure to chill the dough properly after laminating before baking.
Q2: What can I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast or starter. Ensure your starter is bubbly and active before use.
Q3: Can I use whole wheat flour instead of all-purpose flour?
You can substitute part of the all-purpose flour with whole wheat flour for a nutty flavor, but keep the texture in mind as whole wheat will make them denser.
Chocolate Chip Sourdough Cruffins
Ingredients
Cruffin Dough Ingredients
- 605 g all-purpose flour (plus more for dusting)
- 66 g granulated sugar
- 12 g kosher salt
- 60 g sourdough starter
- 214 g water (at room temperature)
- 120 g whole milk (at room temperature)
- 57 g unsalted butter (cut into ½-inch pieces, softened at room temperature)
- 60 g mini chocolate chips I recommend Enjoy Life
- 1.5 g Optional: active dry yeast (0.2%)
- 340 g unsalted butter (for laminating) 84-86% butterfat, I used Kerrygold
Instructions
Day 1: Prepare the Cruffin Dough (Detrempe)
- In a large bowl, combine the all-purpose flour, granulated sugar, and kosher salt.
- Add the sourdough starter, room temperature water, and whole milk. Mix until combined.
- Knead the dough on a floured surface for about 5 to 10 minutes until it's smooth.
- Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 8-12 hours or until doubled in size.
Day 2: Laminating The Dough
- Roll out the risen dough into a large rectangle.
- Place the softened unsalted butter in the center of the dough. Fold the sides over the butter, enclosing it completely.
- Roll out the dough again to a large rectangle and fold it like a letter. Repeat this step two more times to create layers.
- After the final fold, chill the dough in the fridge for at least an hour.
Day 3: Shaping and Baking
- Preheat your oven to 375°F (190°C).
- Roll the dough into a rectangle again, sprinkle chocolate chips on top, then roll it into a log.
- Cut the log into pieces and place them in a lightly greased muffin tin.
- Let the cruffins rise for about 30 minutes.
- Bake for about 20-25 minutes until golden brown and puffed up. Cool before serving.