Description
Raspberry Cream Cheese Cruffins are a delightful pastry combining layers of buttery dough with a sweet raspberry cream cheese filling.
Ingredients
Scale
- 4 cups All-purpose flour (Can substitute with gluten-free flour)
- 2 teaspoons Active dry yeast (Ensure it’s fresh for best results)
- 1/4 cup Granulated sugar (Can substitute with honey or agave syrup)
- 1 teaspoon Salt (Balances sweetness)
- 1 cup Whole milk (Can substitute with lukewarm non-dairy milk)
- 1/2 cup Unsalted butter (Melted; can substitute with coconut oil for dairy-free)
- 2 cups Fresh raspberries (Thaw and drain if using frozen)
- 8 ounces Cream cheese (Can replace with mascarpone or dairy-free alternative)
- 1 cup Powdered sugar (Not mandatory, adds sweet finishing touch)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine flour, yeast, sugar, and salt.
- Add warm milk and melted butter. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Let the dough rise in a warm place for 1 hour until doubled in size.
- Roll out the dough on a floured surface into a rectangle.
- Spread cream cheese evenly over the dough.
- Evenly distribute raspberries over the cream cheese.
- Roll the dough tightly into a log.
- Cut the log into 12 pieces and place them in a greased muffin tin.
- Let them rise for another 30 minutes.
- Bake for 20-25 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
- Store leftovers in an airtight container.
- Best served fresh but can be reheated.
- Experiment with other fruit fillings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Raspberry Cream Cheese Cruffins, Pastry, Dessert