Chocolate Chip Sourdough Cruffins: Prepare to meet your new obsession! Imagine the flaky, buttery layers of a croissant, the tangy chew of sourdough, and the irresistible sweetness of chocolate chips all rolled into one magnificent pastry. These aren't your average baked goods; they're a delightful fusion of textures and flavors that will elevate your brunch game or satisfy your sweet tooth any time of day.
While the exact origins of the cruffin are relatively recent, born in the innovative kitchens of San Francisco, they draw inspiration from classic pastries like the croissant and the muffin. The croissant, with its Viennese roots and French refinement, has long been a symbol of indulgence. By incorporating sourdough, we add a depth of flavor and a subtle tang that balances the richness of the butter and chocolate. This modern twist on traditional baking creates something truly special.
People adore chocolate chip sourdough cruffins for their unique combination of textures and tastes. The exterior boasts a satisfying crispness, giving way to a soft, airy interior. The sourdough adds a subtle complexity that complements the sweetness of the chocolate chips, preventing the pastry from becoming overly sugary. Plus, the cruffin shape makes them incredibly fun to eat! Whether you're a seasoned baker or just starting out, this recipe offers a rewarding challenge and a guaranteed crowd-pleaser. Get ready to impress your friends and family with these delectable treats!
Ingredients:
- For the Sourdough Croissant Dough:
- 500g (about 4 cups) bread flour, plus more for dusting
- 10g (about 2 teaspoons) instant dry yeast
- 100g (about ½ cup) granulated sugar
- 12g (about 2 teaspoons) salt
- 240ml (about 1 cup) whole milk, lukewarm
- 100g (about ½ cup) active sourdough starter (100% hydration)
- 50g (about ¼ cup) unsalted butter, melted
- 300g (about 1 ? cups) unsalted butter, cold, for lamination
- For the Chocolate Chip Filling:
- 200g (about 1 cup) semi-sweet chocolate chips
- 50g (about ¼ cup) unsalted butter, softened
- 50g (about ¼ cup) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Sugar Coating:
- 100g (about ½ cup) granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 50g (about ¼ cup) unsalted butter, melted, for brushing
Preparing the Sourdough Croissant Dough:
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the bread flour, instant dry yeast, sugar, and salt. Make sure the yeast and salt are well distributed to avoid inhibiting the yeast.
- Add Wet Ingredients: Add the lukewarm milk, active sourdough starter, and melted butter to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. The dough should pull away from the sides of the bowl and form a cohesive ball. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 2-3 hours, or until doubled in size. This bulk fermentation is crucial for developing the sourdough flavor and gluten structure.
- Refrigerate the Dough: After the first rise, gently punch down the dough to release the air. Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period allows the gluten to relax and makes the dough easier to work with during lamination.
Laminating the Dough (Butter Incorporation):
- Prepare the Butter Block: While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 6x8 inch rectangle, about ½ inch thick. The butter should be cold but pliable, not frozen solid. Return the butter block to the refrigerator until ready to use.
- First Turn: On a lightly floured surface, roll out the chilled dough into a 12x16 inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, creating a tri-fold (like folding a letter). Pinch the edges to seal in the butter.
- First Refrigeration: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up. This prevents the butter from melting during subsequent rolling.
- Second Turn: Remove the dough from the refrigerator and place it on a lightly floured surface. Orient the dough so that the short end is facing you. Roll the dough out into a 12x16 inch rectangle again. Perform another tri-fold, wrapping the dough in plastic wrap, and refrigerate for another 30 minutes.
- Third Turn: Repeat the rolling and folding process one more time. This final turn creates the layers of butter and dough that are essential for flaky cruffins. Wrap the dough tightly and refrigerate for at least 1 hour, or up to overnight.
Preparing the Chocolate Chip Filling:
- Combine Ingredients: In a medium bowl, combine the softened butter, sugar, vanilla extract, and salt. Cream together until light and fluffy.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed.
Assembling and Baking the Cruffins:
- Roll Out the Dough: Remove the laminated dough from the refrigerator and place it on a lightly floured surface. Roll the dough out into a large rectangle, about 12x24 inches, and about ¼ inch thick.
- Spread the Filling: Evenly spread the chocolate chip filling over the entire surface of the dough.
- Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log.
- Chill the Log: Wrap the log tightly in plastic wrap and refrigerate for 30 minutes to make it easier to cut.
- Cut the Cruffins: Using a sharp knife, trim the ends of the log. Then, cut the log into 12 equal pieces, each about 2 inches wide.
- Prepare the Muffin Tin: Grease a 12-cup muffin tin thoroughly.
- Place in Muffin Tin: Place each cruffin spiral into a muffin cup, cut side up.
- Second Proof: Cover the muffin tin with plastic wrap and let the cruffins proof in a warm place for 1-1.5 hours, or until they have almost doubled in size. They should be puffy and light.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake the Cruffins: Bake the cruffins for 20-25 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Cool Slightly: Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Sugar Coating:
- Prepare Sugar Mixture: In a shallow bowl, combine the granulated sugar and ground cinnamon (if using).
- Brush with Butter: While the cruffins are still warm, brush them generously with melted butter.
- Coat with Sugar: Immediately roll each cruffin in the sugar mixture, ensuring they are evenly coated.
- Serve: Serve the chocolate chip sourdough cruffins warm and enjoy! They are best enjoyed fresh.
Conclusion:
Well, there you have it! I truly believe this Chocolate Chip Sourdough Cruffin recipe is a must-try for any baking enthusiast, sourdough lover, or anyone simply craving a decadent and unforgettable treat. The combination of the tangy sourdough, the buttery layers of laminated dough, and the sweet bursts of chocolate chips creates a symphony of flavors and textures that will leave you wanting more. It's a project, yes, but the reward is absolutely worth the effort. Think about it: a warm, flaky cruffin, fresh from your oven, boasting that signature sourdough tang balanced perfectly with the sweetness of melted chocolate. It's a conversation starter, a showstopper, and a guaranteed crowd-pleaser. Forget store-bought pastries; this is next-level baking that you can proudly say you made yourself. But the best part? This recipe is incredibly versatile! While I've shared my go-to chocolate chip version, the possibilities are endless. Imagine swirling in some homemade raspberry jam before baking for a fruity twist. Or perhaps adding a sprinkle of sea salt on top to enhance the sweetness and create a salted caramel effect. For the holidays, you could incorporate some chopped pecans and cranberries for a festive flavor profile. And if you're feeling adventurous, try experimenting with different types of chocolate – dark chocolate, white chocolate, or even a combination of all three! Serving suggestions are just as varied. Enjoy your Chocolate Chip Sourdough Cruffin warm with a scoop of vanilla ice cream for an indulgent dessert. Pair it with a strong cup of coffee or tea for a delightful breakfast or brunch. Or simply savor it on its own as a satisfying afternoon snack. They are also fantastic for special occasions, potlucks, or even as a unique and thoughtful homemade gift. Don't be intimidated by the lamination process. While it may seem daunting at first, with a little patience and practice, you'll be creating beautiful, flaky layers in no time. Remember to keep your dough cold, work quickly, and don't be afraid to experiment. Baking is all about learning and having fun!Ready to embark on this baking adventure?
I truly hope you'll give this recipe a try. I've poured my heart and soul into perfecting it, and I'm confident that you'll love the results. And most importantly, I want to hear about your experience! Did you try any variations? What were your favorite serving suggestions? Did you encounter any challenges along the way? Please, please, please share your photos, stories, and feedback in the comments below. I'm so excited to see your creations and learn from your experiences. Let's build a community of passionate bakers who are eager to share their love of sourdough and delicious treats. So go ahead, preheat your oven, gather your ingredients, and get ready to bake the most amazing Chocolate Chip Sourdough Cruffin you've ever tasted. Happy baking! I can't wait to hear from you!Chocolate Chip Sourdough Cruffins: The Ultimate Baking Guide
Flaky, buttery sourdough cruffins bursting with chocolate chips and a sweet sugar coating. A delightful twist on the classic croissant-muffin hybrid with a tangy sourdough flavor.
Ingredients
- 500g (about 4 cups) bread flour, plus more for dusting
- 10g (about 2 teaspoons) instant dry yeast
- 100g (about ½ cup) granulated sugar
- 12g (about 2 teaspoons) salt
- 240ml (about 1 cup) whole milk, lukewarm
- 100g (about ½ cup) active sourdough starter (100% hydration)
- 50g (about ¼ cup) unsalted butter, melted
- 300g (about 1 ? cups) unsalted butter, cold, for lamination
- 200g (about 1 cup) semi-sweet chocolate chips
- 50g (about ¼ cup) unsalted butter, softened
- 50g (about ¼ cup) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 100g (about ½ cup) granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 50g (about ¼ cup) unsalted butter, melted, for brushing
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the bread flour, instant dry yeast, sugar, and salt. Make sure the yeast and salt are well distributed to avoid inhibiting the yeast.
- Add the lukewarm milk, active sourdough starter, and melted butter to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Increase the mixer speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. The dough should pull away from the sides of the bowl and form a cohesive ball. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 2-3 hours, or until doubled in size. This bulk fermentation is crucial for developing the sourdough flavor and gluten structure.
- After the first rise, gently punch down the dough to release the air. Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period allows the gluten to relax and makes the dough easier to work with during lamination.
- Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 6x8 inch rectangle, about ½ inch thick. The butter should be cold but pliable, not frozen solid. Return the butter block to the refrigerator until ready to use.
- On a lightly floured surface, roll out the chilled dough into a 12x16 inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, creating a tri-fold (like folding a letter). Pinch the edges to seal in the butter.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up. This prevents the butter from melting during subsequent rolling.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Orient the dough so that the short end is facing you. Roll the dough out into a 12x16 inch rectangle again. Perform another tri-fold, wrapping the dough in plastic wrap, and refrigerate for another 30 minutes.
- Repeat the rolling and folding process one more time. This final turn creates the layers of butter and dough that are essential for flaky cruffins. Wrap the dough tightly and refrigerate for at least 1 hour, or up to overnight.
- In a medium bowl, combine the softened butter, sugar, vanilla extract, and salt. Cream together until light and fluffy.
- Gently fold in the semi-sweet chocolate chips until evenly distributed.
- Remove the laminated dough from the refrigerator and place it on a lightly floured surface. Roll the dough out into a large rectangle, about 12x24 inches, and about ¼ inch thick.
- Evenly spread the chocolate chip filling over the entire surface of the dough.
- Starting from one of the long edges, tightly roll up the dough into a log.
- Wrap the log tightly in plastic wrap and refrigerate for 30 minutes to make it easier to cut.
- Using a sharp knife, trim the ends of the log. Then, cut the log into 12 equal pieces, each about 2 inches wide.
- Grease a 12-cup muffin tin thoroughly.
- Place each cruffin spiral into a muffin cup, cut side up.
- Cover the muffin tin with plastic wrap and let the cruffins proof in a warm place for 1-1.5 hours, or until they have almost doubled in size. They should be puffy and light.
- Preheat your oven to 375°F (190°C).
- Bake the cruffins for 20-25 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Let the cruffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a shallow bowl, combine the granulated sugar and ground cinnamon (if using).
- While the cruffins are still warm, brush them generously with melted butter.
- Immediately roll each cruffin in the sugar mixture, ensuring they are evenly coated.
- Serve the chocolate chip sourdough cruffins warm and enjoy! They are best enjoyed fresh.
Notes
- The bulk fermentation time may vary depending on the strength of your sourdough starter and the ambient temperature.
- It's crucial to keep the butter cold during the lamination process to prevent it from melting into the dough. If the butter starts to melt, return the dough to the refrigerator for a longer chilling period.
- For best results, use high-quality chocolate chips.
- The cruffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.