Want to add another one of my hybrids to your list? These Raspberry Banana Cruffins are the perfect breakfast dessert. The layers are buttery and flaky like a croissant, but shaped like a muffin. I added a raspberry banana compound to give it just the right sweetness with each bite. The cream filling and confectioner's sugar send it into another sugar dimension!
Another out of this world dessert is the blueberry orange shortbread cake. It is one of my favorites to make as I continue to experiment with the fillings!
Raspberry banana cruffin
This hybrid was originally created by Lune Croissanterie for Everyday Coffee, in Melbourne Australia, in July 2013. However, it became popularized in San Francisco in 2014 by Mr. Holmes Bakehouse.
A muffin with a flaky pull apart buttery outside like a croissant is simply divine. The raspberry banana filling was the perfect compliment.
Tips for SUccessful Raspberry banana Cruffins
- Play with the dough. I wrapped the ends underneath the knots, but you can also bring the ends more on top and they will resemble a rose. Just get creative!
- Make sure to securely tuck the ends or you will you will have one misshapen cruffin after baking. They may taste ok, but look super wonky!
- Be careful with the laminated dough. If you work it too much with your hands and melt the butter, you will not get the flaky layers on the finished product.
Other variations for cruffins
- The cruffins can be coated in butter and then rolled in plain old sugar or use other spices like cinnamon, nutmeg or chai.
- I used a raspberry banana butter compound and filled it with raspberry preserves and cream. Use a paring or serrated knife to carve a hole in the center or each cruffin. It can then be filled with other jellies or custards as well.
Storing a cruffin
Cruffins without filling can be stored in a cool, dry place for up to 3 days. If you want to extend the freshness, store in an airtight container for 1 week in the refrigerator. In a freezer, the cruffins will last 2 months.
Raspberry Banana Cream Cruffins
- Stand mixer with dough hook attachment
- Home Decor
- Measuring cups and spoons
- 2 standard muffin tins
- piping bag
- Rolling pin
- serated knife
Raspberry Banana Cruffins
- 1 cup bread flour
- 1 cup all-purpose flour
- 1 pkg active dry yeast
- ⅔ cup lukewarm water
- 4 tablespoon salted butter, softened and cubed
- 1 egg beaten, for brushing
Raspberry Banana Butter compound
- ¾ cup raspberries, fresh or frozen
- ⅓ cup raspberry preserves
- 1 teaspoon vanilla extract
- 12 tablespoon salted butter, softened
- 3 tbps confectioner's sugar
- 1 large banana, smashed
- ½ cup cream cheese, softened
- 1 cup heavy cream
- ⅓ cup granulated sugar
For Raspberry Banana Cruffin
- In a standmixer fitted with the dough hook, whisk together bread flour, all purpose flour, and yeast. Add in ½ cup of lukewarm water and knead on low speed for 2-3 minutes. Add a little more water if the dough mixture has difficulty coming together.
- Add 4 tablespoon of cubed and softened butter and knead on low for 5-7 minutes until incorporated. Increase speed to medium and knead for about 10 mimutes or until the dough is smooth. Transfer to a bowl that is greased with nonstick spray. Cover with plastic wrap for 45 minutes at room temperature.
Raspberry Banana compound butter
- With a blender or food processor, puree' the fresh raspberries. Fold into the softened butter. Add in raspberry preserves, confectioner's sugar, vanilla extract and smashed banana. Set aside.
Rolling the dough
- Transfer the dough to a lightly floured surface and cut into 8 portions. Working with 1 portion at a time, dust dough with a little flour and roll into ⅓ inch thickness. Spread ¼ of the softened compound butter over the dough. Roll the dough from one small end to the other as tightly as possible. Cut in half lengthwise. With the cut side facing out, twist it into a knot and tuck the ends underneath. Place in a greased muffin tin. Repeat until you have 16 knots.
- Cover the pan loosely with plastic wrap or a kitchen towel and let it rise for 2-3 hours until fully doubled in size.
- Preheat the oven to 400 °. Brush cruffins with egg wash. Bake for 15-20 minutes or they are golden brown on top.
- In a large mixing bowl, mix together the cream cheese, heavy cream and granulated sugar until soft peaks form. Transfer to a pastry bag.
- Just before serving, use a serated knife to cut a hole in the center of each cruffin. Fill with raspberry preserves and top with cream filling. Dust with confectioner's sugar.
Fun fact of the day!
A flock of crows is known as a murder. Really, I needed fun facts to tell me that?
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