Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter
• 250ml whole milk, slightly warm
• 50g granulated sugar
• 2 large eggs
• 8g salt
• 60g unsalted butter, softened

For Laminating

• 200g unsalted butter, softened but not melted

For the Filling

• 1 cup mini chocolate chips
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon (optional)

For Topping

• Powdered sugar for dusting
• Extra melted chocolate for drizzling (optional)

Equipment

• Stand mixer (optional)
• Rolling pin
• Muffin tin
• Pastry brush
• Plastic wrap
• Bench scraper

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the active sourdough starter, warm milk, sugar, and eggs. Whisk until smooth.

Add the bread flour and salt. Mix until a shaggy dough forms.

Knead the dough by hand for 10–12 minutes or with a stand mixer for 6–8 minutes until smooth and elastic.

Gradually add the softened butter and continue kneading until fully incorporated.

Place the dough into a lightly greased bowl and cover.

Step 2: Bulk Fermentation

Allow the dough to ferment at room temperature for 4–6 hours, depending on room temperature.

Perform one stretch and fold after the first hour to strengthen the dough.

The dough should become puffy and increase noticeably in size.

Cover and refrigerate overnight for 8–12 hours.

This cold fermentation develops flavor and makes the dough easier to laminate.

Step 3: Prepare for Lamination

Remove the chilled dough from the refrigerator.

Roll it into a large rectangle approximately 12 x 18 inches.

Spread the softened butter evenly across two-thirds of the dough surface, leaving a small border around the edges.

Fold the unbuttered third over the center, then fold the remaining third on top, creating a letter fold.

Wrap and refrigerate for 20 minutes.

Step 4: Complete the Laminating Process

Roll the dough again into a large rectangle.

Perform another letter fold.

Chill for 20 minutes.

Repeat the rolling and folding process one final time.

Refrigerate for 20–30 minutes before shaping.

These folds create the flaky layers that make cruffins unique.

Step 5: Add the Chocolate Filling

Roll the chilled dough into a large rectangle about ¼-inch thick.

Mix the chocolate chips with brown sugar and cinnamon if using.

Evenly sprinkle the mixture over the dough surface.

Gently press the chocolate chips into the dough.

Step 6: Shape the Cruffins

Using a sharp knife or pizza cutter, cut the dough into 12 long strips.

Roll each strip tightly into a spiral.

Place each spiral into a greased muffin cup with the cut side facing upward.

The layers should be visible from the top.

Step 7: Final Proof

Cover the muffin tin loosely with plastic wrap.

Allow the cruffins to proof for 2–3 hours at room temperature until puffy and nearly doubled.

They should feel light and airy when gently touched.

Step 8: Bake

Preheat the oven to 375°F (190°C).

Bake for 25–30 minutes until deeply golden brown and crisp.

If they brown too quickly, loosely tent with foil during the final 10 minutes.

The internal temperature should reach approximately 200°F (93°C).

Step 9: Cool and Finish

Allow the cruffins to cool in the pan for 10 minutes.

Transfer to a wire rack.

Dust generously with powdered sugar.

For extra indulgence, drizzle with melted chocolate before serving.

Tips for Perfect Chocolate Chip Sourdough Cruffins

Use an Active Starter

Your sourdough starter should be bubbly and recently fed for the best rise and flavor.

Keep Everything Cool

If the butter becomes too soft during lamination, refrigerate the dough before continuing.

Choose Mini Chocolate Chips

Mini chips distribute more evenly through the layers and prevent tearing.

Don’t Rush Fermentation

The long fermentation period creates superior flavor and texture.

Roll Tightly

A tight roll helps create beautiful bakery-style spirals.

Bake Until Deep Golden

Well-baked cruffins have crisp outer layers and tender interiors.

Customize the Filling

Try dark chocolate, white chocolate, chopped hazelnuts, or cinnamon sugar for delicious variations.

Storage

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 2 months.
• Reheat in a 300°F (150°C) oven for 5–7 minutes to restore crispness.

Serving Suggestions

• Serve warm with coffee or espresso.
• Pair with hot chocolate for a decadent breakfast treat.
• Add a scoop of vanilla ice cream for dessert.
• Drizzle with caramel sauce or chocolate ganache for an elegant presentation.
• Enjoy alongside fresh berries for a beautiful brunch spread.