Description

These Chocolate Chip Sourdough Cruffins are a heavenly blend of croissant-like layers, rich chocolate chips, and the deep flavor of natural sourdough. Baked in muffin tins, they’re golden, flaky, and melt-in-your-mouth tender. Perfect for brunch or a weekend baking project!

Ingredients

Scale

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

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Instructions

Make the Dough:
In the bowl of a stand mixer, combine sourdough starter, warm milk, eggs, sugar, bread flour, and salt. Mix with a dough hook for 5–6 minutes until smooth and elastic. Add the softened butter and knead until fully incorporated. Cover and let rest at room temperature for 4–6 hours. Refrigerate overnight.
Laminate the Dough:
Roll the chilled dough into a large rectangle. Place the cold butter block in the center. Fold dough over the butter like a letter. Turn and repeat this fold 3 times total, chilling the dough for 30 minutes between each fold.
Shape the Cruffins:
Roll laminated dough into a 10×20 inch rectangle. Sprinkle chocolate chips evenly. Roll tightly into a log, then slice in half lengthwise. Twist each half into a spiral and place into greased muffin tins.
Final Proof:
Let the cruffins rise at room temperature for 4–6 hours, or until doubled and puffy.
Bake:
Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until golden brown and crisp.
Optional Topping:
Once cooled slightly, top or fill with vanilla pastry cream or custard before serving.

Notes

For best flavor and texture, don’t skip the overnight chill—it makes the dough easier to laminate and enhances flavor.

Keep butter and dough as cold as possible during lamination for defined layers.

You can freeze shaped, unbaked cruffins after proofing. Thaw overnight in the fridge before baking.

Serve warm or gently reheat in a 300°F oven for 5 minutes.