Why Make This Recipe
Chocolate Chip Sourdough Cruffins are a delicious twist on traditional pastries. These light and fluffy treats combine the chewiness of sourdough with the sweetness of chocolate chips. Perfect for breakfast or a snack, they are sure to impress anyone who tries them. Plus, they are a fun way to use your sourdough starter!
How to Make Chocolate Chip Sourdough Cruffins
Ingredients:
Dough:
- 1/2 cup sourdough starter (active and bubbly)
- 2 1/2 cups bread flour
- 1/2 cup whole milk (warm)
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter (softened)
Butter Block (Lamination):
- 1 cup unsalted butter (cold, flattened between parchment)
Filling:
- 1/2 cup mini chocolate chips
Optional Topping:
- 1/2 cup vanilla pastry cream or custard
Directions:
- Make the Dough:
- In the bowl of a stand mixer, mix together the sourdough starter, warm milk, eggs, sugar, bread flour, and salt. Use a dough hook to mix for 5–6 minutes until the dough is smooth and elastic. Then, add the softened butter and knead until fully incorporated. Cover the bowl and let it rest at room temperature for 4–6 hours, then refrigerate overnight.
- Laminate the Dough:
- Roll out the chilled dough into a large rectangle. Place the cold butter block in the center of the dough. Fold the dough over the butter like a letter. Turn the dough and repeat this fold three times, chilling for 30 minutes between each fold.
- Shape the Cruffins:
- Roll the laminated dough into a 10×20 inch rectangle. Evenly sprinkle mini chocolate chips over the dough. Roll it tightly into a log, then slice it in half lengthwise. Twist each half into a spiral and place them in greased muffin tins.
- Final Proof:
- Let the cruffins rise at room temperature for 4–6 hours, or until they are doubled in size and puffy.
- Bake:
- Preheat the oven to 375°F (190°C). Bake the cruffins for 25–30 minutes, or until they are golden brown and crisp.
- Optional Topping:
- Let the cruffins cool slightly before topping or filling them with vanilla pastry cream or custard if desired.
How to Serve Chocolate Chip Sourdough Cruffins
Serve the Chocolate Chip Sourdough Cruffins warm or at room temperature. They make a delightful breakfast paired with coffee or tea, or as a sweet snack throughout the day. If you added pastry cream, be sure to serve them gently so the filling doesn’t spill out.
How to Store Chocolate Chip Sourdough Cruffins
Store any leftover cruffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them in a ziplock bag for up to a month. Make sure to thaw before enjoying them.
Tips to Make Chocolate Chip Sourdough Cruffins
- Make sure your sourdough starter is active and bubbly before starting the recipe.
- Chill your butter well for easier lamination.
- Adjust the baking time if you are using a different oven or different muffin tin sizes.
- Don’t skip the resting times; they help develop the flavor and texture of the cruffins.
Variation (If Any)
Feel free to change up the filling by using different types of chocolate, nuts, or dried fruits. You can also try adding spices like cinnamon to the dough for an extra kick.
FAQs
1. What is a cruffin?
A cruffin is a pastry that combines the shape of a muffin with the flaky layers of a croissant.
2. Can I use regular butter instead of unsalted butter?
Yes, you can use regular butter, but be cautious with the added salt in your recipe.
3. What if my dough isn’t rising?
Make sure your sourdough starter is active. If the dough has not risen, you may need to let it rest longer in a warmer place.
Chocolate Chip Sourdough Cruffins
Ingredients
Dough
- 1/2 cup sourdough starter (active and bubbly)
- 2 1/2 cups bread flour
- 1/2 cup whole milk (warm)
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter (softened)
Butter Block (Lamination)
- 1 cup unsalted butter (cold, flattened between parchment)
Filling
- 1/2 cup mini chocolate chips
Optional Topping
- 1/2 cup vanilla pastry cream or custard
Method
Make the Dough
- In the bowl of a stand mixer, mix together the sourdough starter, warm milk, eggs, sugar, bread flour, and salt. Use a dough hook to mix for 5–6 minutes until the dough is smooth and elastic.
- Add the softened butter and knead until fully incorporated. Cover the bowl and let it rest at room temperature for 4–6 hours, then refrigerate overnight.
Laminate the Dough
- Roll out the chilled dough into a large rectangle. Place the cold butter block in the center of the dough.
- Fold the dough over the butter like a letter. Turn the dough and repeat this fold three times, chilling for 30 minutes between each fold.
Shape the Cruffins
- Roll the laminated dough into a 10×20 inch rectangle. Evenly sprinkle mini chocolate chips over the dough.
- Roll it tightly into a log, then slice it in half lengthwise. Twist each half into a spiral and place them in greased muffin tins.
Final Proof
- Let the cruffins rise at room temperature for 4–6 hours, or until they are doubled in size and puffy.
Bake
- Preheat the oven to 375°F (190°C). Bake the cruffins for 25–30 minutes, or until they are golden brown and crisp.
Optional Topping
- Let the cruffins cool slightly before topping or filling them with vanilla pastry cream or custard if desired.