Sourdough chocolate cruffin - recipe Sourdough&Olives (2024)

Sourdough chocolate cruffin - recipe Sourdough&Olives (1)

In 2013, Kate Reid of Lune Croissanterie in Melbourne, Australia invented something special.
She created a hybrid between a croissant and a muffin that got the aptly named Cruffin.
A year later, the small pastry began its journey towards world fame when Ry Stephen and Aaron Caddel of Mr. Holmes Bakehouse of San Francisco started marketing it.
Today you find it everywhere in endless different versions.

I have to admit that I have long been a little hesitant about Cruffins.
I mean, a croissant and a muffin. There are not very many similarities, except that they both contain flour and butter.
One is crispy and delicate and is eaten for breakfast, especially in France, while the other is compact.

As I saw it, one of them had to sacrifice its uniqueness, and I felt it was the croissant that was the loser.

Nobody likes a semi-compact croissant, I said to myself.

Sourdough chocolate cruffin - recipe Sourdough&Olives (2)

However, there are lots of people who believe that Cruffins is the best that has been invented since puff pastry, so I realized that my reasoning perhaps fell short.

There was only one way to find out, so last weekend I baked some Cruffins.

With sourdough starter.

Using a sourdough starter was not my idea. I was inspired by Sylvain Vernay at The Bread Logic.
To make it a bit unique, I added some cacao powder to the butter filling.

Sourdough chocolate cruffin - recipe Sourdough&Olives (3)

A few tips before you start.

  • A pasta machine is not a must. If you don’t have one, an ordinary rolling pin works fine.
  • If the dough feels sticky, don’t be afraid to work in some more flour. Running a sticky and loose dough through a pasta machine is a nightmare.
  • Don’t forget that this is NOT a recipe for a croissant. Just so you remember.


Make sure your starter is lively and mature. I fed mine three hours before it was time to bake.
Cut the butter into thin slices with a cheese slicer. That will make it soft in no time.


Most recipes recommend that you should mix the dough in a dough mixer to get the butter fully incorporated. My dough mixer doesn’t work so well with small quantities like this, so I decided to do it by hand.
And it worked just fine.
The thin and soft butter slices made it easy to combine it with the flour.

After that, I added water, sourdough starter, sugar, and salt.
I kneaded everything into a stiff dough and let it ferment for one hour in room temperature, about 73ºF / 23ºC.


I used a pasta machine for this, but it works with a rolling pin as well.

How thick you want the dough is up to you to decide. Just remember that the thinner the dough is, the harder it is to handle.

Flour the working space regularly to prevent the dough from sticking.


Spread the rest of the butter with sugar and Cacao powder, and spread the batter evenly over the dough and roll it from one end to the other to a cigar-formed log.

Cut the log lengthwise with a floured knife, and fold each piece of dough together with the cut side facing outward.

Sourdough chocolate cruffin - recipe Sourdough&Olives (5)

Place the pieces of dough in a muffin cup or pan and let them ferment for about 3 hours.

Sourdough chocolate cruffin - recipe Sourdough&Olives (6)


Preheat the oven to 400ºF / 200ºC.
Bake the Cruffins for 20 minutes, or until they have got a nice golden color.

You can eat these Cruffins as they are. I think cacao butter is enough for filling. But if you want something extra, why not add some vanilla custard. Everything that tastes good with chocolate works fine. This was my first meeting with Cruffins, and it was a very pleasurable acquaintance, even if I think that most similarities with a croissant were lost.

But I suspect it may depend on my approach to the mixing of the dough. Perhaps it is necessary to laminate at least some of the butter into the dough to get the right flakiness. This method, however, is quicker and easier, and the result is a delicious little creation, that will cause you to regret that you did not make a bigger batch.

Sourdough chocolate cruffin - recipe Sourdough&Olives (7)

Sourdough chocolate cruffin - recipe Sourdough&Olives (8)

A chocolate filled Cruffin made a quick way, with a pasta machine or a rolling pin.

3 from 2 votes

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Course brunch, Dessert

Servings 8 Cruffins


Cruffin dough

  • 150 gram bread flour
  • 80 gram all purpose flour
  • 90 gram water
  • 70 gram sourdough starter 100% hydration
  • 20 gram suger
  • 30 gram butter
  • 4 gram salt


  • 150 gram butter
  • 20 gram cacao powder
  • 15 gram sugar


  • Mix softened butter with flour and add water, starter, sugar, and salt, and knead it into a stiff dough.

  • Wrap the dough in cling-film and let it rest for an hour in room temperature.

  • Divide the dough in 4 equal pieces and flatten them to athickness of about 1/3" / 1 cm.

  • Run each piece of dough through the pasta machine at its thickest setting. Repeat and roll the doug thinner and thinner by decreasing the setting of the pastat machine.Or use a rollign pin and roll the dough to desired thickness.

  • Mix softened butter with cacao powder and sugar. Spread the the mixture on the dough.

  • Roll it from one end to the other to a cigar-formed log. Cut the log lengthwise with a floured knife, and fold each piece of dough together with the cut side facing outward.

  • Place the pieces of dough in a muffin cup or pan and let them ferment for about 3 hours, covered loosely with cling film.

  • Preheat the oven to 400ºF / 200ºC.Bake the Cruffins for 20 minutes, or until they have got a nice golden color.

Keyword dessert, pastry

Tried this recipe?Let us know how it was!

Sourdough chocolate cruffin - recipe Sourdough&Olives (2024)


What is the perfect sourdough crumb? ›

Sourdough crumb should be even, meaning there won't be any areas that are super tight or with giant tunnels. The crumb should be light and fluffy - not wet and gummy. The holes inside the sourdough may seem shiny. This is a sign that the gluten is very well developed.

How do you make sourdough more airy? ›

Here are some tips to help you make your sourdough bread less dense:
  1. Use a ripe sourdough starter. ...
  2. Knead the dough for the right amount of time. ...
  3. Proof the dough for the correct amount of time. ...
  4. Use the right type of flour. ...
  5. Add the right amount of water. ...
  6. Score the bread properly. ...
  7. Bake the bread at the correct temperature.
Sep 9, 2023

Why doesn't my sourdough have big holes? ›

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

How do you make sourdough more sour? ›

Small Amounts of Sourdough Starter - using less sourdough starter in your dough produces a more sour flavor because it takes much longer for the dough to rise, giving the bacteria more time to produce the natural acids that give sourdough its distinct flavor.

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

What is the best flour for airy sourdough bread? ›

What Is Bread Flour? Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

Can you let sourdough rise too long? ›

If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin. I would say that more often or not I underproof my dough, I live on what I consider to be, the “safe” side.

Why is my sourdough bread so dense and heavy? ›

Both too wet or too dry dough can result in dense bread. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe. Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water.

What does overworked sourdough look like? ›

Overworked sourdough can become tough and lose its ability to rise properly. If your dough feels tight and is difficult to shape, it might be overworked. Remember, sourdough requires a gentle touch and should not be kneaded as vigorously as other types of bread dough.

What does perfect sourdough look like? ›

The outer crust of your sourdough bread should be crispy, crackly, and have a glossy, caramelized brown finish. The key to achieving a healthy crust is getting sufficient steam while baking, as it keeps the outer crust moist while the inside cooks.

Does vinegar make sourdough more sour? ›

This doesn't affect the flavor much if at all. There are some recipes that use larger amount of ACV as a hack to create a sourdough flavor without the fermentation. In fact many storebought sourdough breads list vinegar as an ingredient and may be just yeasted bread with acidity added.

What does vinegar do to dough? ›

And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

Why does my sourdough bread not taste like sourdough? ›

Using flours with more ash, or mineral, content, will yield more sour taste. If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.

What is a good crumb structure for bread? ›

The crumb is open and airy, and this should appear even from end to end. This shows that the dough has been aerated properly. But if the same type of loaf has been under-proved, not giving its gluten network sufficient time to relax, then the crumb structure will appear uneven and random.

What makes a good crumb? ›

The Crumb: The crumb (that's baker-speak for everything inside the crust) in a good loaf should be open and airy, with no unincorporated flour. Most importantly, the crumb should look evenly airy from end to end, which tells us that the dough was appropriately aerated throughout its mass when it went into the oven.

Is sourdough crumb supposed to be sticky? ›

Well, sourdough is a stickier, wetter dough than regular yeasted bread. This is mainly because sourdough is higher hydration, meaning it contains more water. While sourdough is a wetter, stickier dough than what you may be used to, it should still be able to be stretched, folded and shaped without too many issues.

What is the ideal sourdough starter texture? ›

A sourdough starter typically has a consistency similar to a thick pancake batter or a slightly looser dough. It should be thick enough to hold its shape somewhat when stirred but still pourable.


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