The one Easter recipe everyone keeps asking for 🐣💫 This flaky, buttery cruffin has a spiral shape that looks straight out of a bakery — but you can make it at home! Friends beg for the recipe every year, and once you try it, you’ll understand why 😍 Full recipe in this article 👇
I’ve been baking this incredible cruffin for four years now—and let me tell you, it never fails to amaze. Friends ask for it every spring, and many have even adopted the recipe themselves. If you’re ready to try something truly special this Easter, this is the one.
Ingredients You’ll Need
All-purpose flour – 350 g
Fresh yeast – 20 g (or 7 g dry yeast)
Warm milk – 110 ml
Granulated sugar – 80 g
Vanilla sugar – 8 g
Salt – ½ tsp
Egg – 1 whole
Egg yolks – 2
Butter (melted into dough) – 40 g
Butter (for layering) – 120 g
Ground nutmeg – 1 tsp
Dried cranberries or golden raisins – 200 g
Sliced almonds or any preferred nuts – 100 g
Step-by-Step Instructions
1. Prep Your Dough Base
Start by sifting your flour—this step makes a difference in texture. In a small bowl, dissolve yeast with 1 tsp of sugar in warm milk. Let it sit in a warm spot until it becomes foamy.
Melt the 40 g of butter separately.
In a mixing bowl, whisk together the egg, egg yolks, sugar, and vanilla sugar until light and airy.
Make a well in the flour and pour in the yeast mixture and the egg blend. Add salt, then mix until just combined. Pour in the melted butter and knead the dough thoroughly for about 10 minutes. It might be sticky at first—resist the urge to add flour. Keep kneading until smooth and elastic.
2. Let It Rise
Grease a bowl with a little melted butter. Place the dough inside, brush the top with a bit more butter, cover with cling film, and leave it in a draft-free warm place for 1 to 1.5 hours.
3. While You Wait…
Soak the cranberries in boiling water for 15 minutes, then drain and pat dry. Lightly toast your almond slices in a dry pan for added flavor.
4. Time to Shape
Once the dough has doubled in size, divide it into three equal portions (based on the size of your baking molds). Gently shape each into a ball and let them rest under cling film for 10 minutes.
Roll out each piece on a floured surface into a super-thin rectangle—so thin you can almost see through it, but be careful not to tear it.
Brush the surface with melted butter, then evenly sprinkle with nutmeg, cranberries, and almonds.
Roll the dough up tightly into a log, then cover and let rest. Repeat with the other pieces.
5. The Signature Twist
With a sharp knife, slice each log lengthwise, stopping a couple of centimeters from the top.
Take one half and coil it around the base. Take the second half and wrap it around the first—this creates the beautiful “cruffin” spiral shape.
Carefully place each cruffin into a greased baking mold, cover, and let them rise for another 20 minutes.
6. Bake to Perfection
Preheat your oven to 200°C (392°F). Bake for 10 minutes, then reduce heat to 180°C (356°F). Cover the tops loosely with foil and continue baking for 10 more minutes. Remove the foil and bake for another 15 minutes, or until golden and cooked through.
Let the cruffins cool completely.
7. The Final Touch
Dust with powdered sugar and get ready to impress—these beauties are as delicious as they are stunning.
Enjoy every bite! This cruffin is not just a treat—it’s a showstopper. Whether for Easter or any special occasion, this soft, flaky, buttery spiral is guaranteed to steal the spotlight.
