Cruffin Recipe {Vegan Croissant Muffins} (2024)

FAQs

What is the difference between crescent dough and croissant dough? ›

Unlike croissants, crescent rolls are not laminated. This makes crescent rolls more bread-like than croissants. However, both croissants and crescent rolls contain yeast leading them to rise and have a lighter texture.

A cruffin (sometimes spelled croffin) is a hybrid of a croissant and a muffin. The pastry is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.

While both puff pastry and croissant doughs are laminated, puff pastry does not include yeast and croissant dough does. The yeast gives the dough an even lighter texture. Croissant doughs also contain more sugar than puff pastry.

This means croissants are more airy, with bigger holes, while laminated brioche is richer and flaky, with a dissolving, melt-in-your-mouth texture.

While these two pastries use similar ingredients and preparation methods, neither one can be a substitute dough for the other. Cross switching croissant and puff pastry doughs can be compared to using pie dough to make cookies.

Muffin recipes vary greatly, so fat and sugar content depend on the type of muffin. Croissants and donuts, on the other hand, are considered pastries, which means that although croissants and donuts are made with yeast (like bread), they have a higher fat content and usually sugar content, as well.

Traditionally, no – croissants aren't vegan because large quantities of dairy-based butter are used during their production; in the pastry and added in layers for lamination. However, it is possible to buy or make your own plant-based croissants that are delicious.

1 Answer. You want what is called puff pastry dough. It is usually found near pie crusts at the store. It is sold flat or folded, but isn't sold in a roll like crescent dough.

The cronut, a croissant-doughnut hybrid, was one of the first viral cakes. Since cruffins (croissant-muffins) turned up in supermarkets, high street chains and my local coffee shops, I'm more likely to find one of these gargantuan dough sculptures than an ordinary croissant after 10am.

As you roll out your dough, the butter block stays relatively flexible, allowing for smooth, even layers that remain fully enclosed in the yeasted dough instead of crumbling and breaking. Simply put, more butterfat means less frustration.

Which is healthier, croissant or English muffin? ›

2. Maximize Your Bread's Nutrition. If you have the option to choose what's holding the sandwich together, go for a whole-grain English muffin or whole-grain bread rather than croissants, bagels, or white bread. That'll deliver a fiber boost, Klamer says.

A cornetto (Italian: [korˈnetto]; meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.

Usually, Italians have a small pastry “croissant” with coffee. And in Rome, this is called a “cornetto,” which means a little cone. But the rest of Italy generally calls a croissant a “brioche.” This way, you'll at least sound like you've got some regional terms under your belt.

To put it simply, crescent rolls are bread, whereas croissants are pastries. While both recipes result in light, fluffy, and buttery sweet treats, the ingredient lists are noticeably different. For example, croissants typically have milk and substantially more butter, whereas crescent rolls usually have more sugar.

Sold as “Le Cube” at Le Deli Robuchon, cube croissants are also marketed as croissant cubes, cubic croissants, cube danishes, or square croissants. Sometimes, as is the case at Julien Boulangeries in New York City, cube croissants are topped with toasted meringue, chopped nuts, cereal pieces, or fruit.

The base dough, known as the detrempe, varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.

Authentic croissants use a slightly richer yeast risen dough with milk and eggs but pizza dough has a similar consistency and will yield delicious results. You don't have to use the same recipe as me, as long as it is yeast risen, and has the springy consistency of a normal pizza dough.

They were not always crescent-shaped

In fact straight croissants were considered a superior all-butter product, deliberately differentiated from the cheaper curved, margarine-based version.