Cruffins – American pastry with poppy seed filling

Cruffins - American pastry with poppy seed filling

Puff pastry pie with minced meat and blue cheese

Cruffins - American pastry with poppy seed filling

Cruffins - American pastry with poppy seeds

Cruffin is a wonderful pastry of American cuisine. Externally, cruffin resembles a mixture of croissant and muffin, which is twisted and baked in muffin molds. The pastry has a delicate taste and is baked with a variety of fillings e.g. chocolate, fruit, vanilla, mint and others. In this recipe cruffins are prepared with a sweet, delicious poppy seed filling. The preparation is a bit laborious, but it is definitely worth it. They look so original and special, taste so heavenly delicious that you will bake them again and again.

Please rate this recipe

5 from 2 votes
Prep Time 40 mins
Cook Time 35 mins
REST TIME 1 hr 50 mins
Total Time 3 hrs 5 mins
Course Pastries
Cuisine American recipes, Australian cuisine
Servings 4 person
Calories 835 kcal



  • 110 ml milk
  • 100 g sugar
  • 7 g dry yeast
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon vanilla sugar
  • 40 g butter
  • 350 g flour
  • ½ tsp salt
  • 1 tbsp vegetable oil


  • 80 g poppy seed
  • 2 tbsp. milk
  • 1 tbsp sugar
  • 70 g butter soft


Prepare the dough

  • Mix warm milk with 1 teaspoon sugar and dry yeast in a small bowl.
  • Let rest in a warm place for 15 minutes.
  • Beat 1 egg and 2 egg yolks with the sugar and vanilla sugar in a mixing bowl with a mixer (whisk) until foamy.
  • Sift the flour and mix with the salt.
  • Melt the butter in the microwave.
  • Add the flour mixture, butter and yeast milk to the egg mixture in the mixing bowl.
  • Knead everything for about 3 minutes with the mixer (dough hook) to a soft dough.
  • Place the yeast dough in a large greased bowl.
  • Cover the bowl with plastic wrap.
  • Let the yeast dough rest in a warm place for about 1-1.5 hours.

Prepare the filling

  • To do this, in a saucepan, mix milk with the poppy seeds and sugar until the sugar dissolves.
  • Heat over low heat for about 2-3 minutes.
  • Then let the poppy seeds swell for about 20-30 minutes and cool.
  • Mix the poppy seed mixture with the softened butter.
  • Dust a work surface with a little flour.
  • Knead the dough again.
  • Divide into 4 portions.
  • Roll out each portion into thin patties with a pastry roller.
  • Spread the poppy seed filling evenly over these patties.
  • Wrap the patties into long rolls.
  • Cover them with plastic wrap and let them rest for 15 minutes.
  • Preheat oven to 200°C.
  • Grease mini tartlet baking pans (tall baking pans 9-12 cm in diameter) with oil.
  • Cut each poppy seed roll lengthwise with a sharp knife, but not all the way through.
  • Twist one half into a snail shape, and place the second half on top in a spiral shape.
  • Place the dough rolls in the baking pans.
  • Let rest in a warm place for 20 minutes.
  • Bake the cruffins in the preheated oven first at 200°C for 10 minutes.
  • Then switch the oven to 180°C.
  • Cover the cruffins with aluminum foil and bake for another 10 minutes.
  • Remove the aluminum foil and bake for another 15 minutes.
  • Remove the pastries from the oven.
  • Cover with a clean dish towel and let cool.
  • Remove from the pan and enjoy with a cup of coffee.


  • Kitchen scale
  • Teaspoon
  • tablespoon
  • small bowl
  • Mixing bowl
  • Hand mixer
  • Large bowl
  • saucepan
  • dough roller
  • Knife
  • Mini tartlet baking pans


Calories: 835kcalCarbohydrates: 104gProtein: 17gFat: 40gSaturated Fat: 20gTrans Fat: 1gCholesterol: 201mgSodium: 530mgPotassium: 332mgFiber: 7gSugar: 32gVitamin A: 933IUVitamin C: 1mgCalcium: 366mgIron: 7mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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185 mins
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