Gluten Free Cruffins
These warm and flaky gluten free cruffins are made with buttery dough, mashed potatoes, and cinnamon for a moist and tender pastry baked to golden perfection in your own kitchen.
Equipment
- 1 Mixing bowl Large
- 1 Muffin tin 12-cup preferred
- 1 Rolling pin
Ingredients
Main Ingredients
- 0.25 cup whole milk warm, ~110°F
- 1 tablespoon granulated white sugar
- 2 teaspoons active dry yeast rapid rise preferred
- 0.5 cup salted butter softened
- 2 eggs room temperature
- 1 cup mashed potatoes plain, with milk, butter, and salt
- 0.75 cup whole milk warm
- 1 teaspoon sea salt
- 1 teaspoon lemon zest fresh
- 3 cups gluten-free pizza flour such as Caputo Fioreglut or King Arthur
- 2 tablespoons butter for spreading
- 1 tablespoon cinnamon for sprinkling
Instructions
Instructions
- Mix 1 tablespoon sugar, 2 teaspoons yeast, and 0.25 cup warm milk in small bowl. Let sit for 5-10 minutes until foamy.
- In a large bowl, beat softened butter with remaining sugar and lemon zest until fluffy.
- Add eggs one at a time, mixing well after each. Stir in mashed potatoes and foamy yeast mix.
- Pour in remaining warm milk and sea salt, mix well. Slowly stir in gluten-free flour until soft dough forms.
- Knead dough on floured surface for few minutes. Cover and let rise in warm place about 1 hour or until doubled.
- Preheat oven to 350°F and grease muffin tin.
- Punch down dough, roll into rectangle. Spread with butter, roll tightly, cut and twist into cruffin shapes.
- Place shaped cruffins into muffin cups. Let rise again 20–30 minutes.
- Bake for 25–30 minutes until golden brown and flaky.
- Let cool slightly before removing from pan.
- Sprinkle with cinnamon while still warm, if desired.
- Serve warm or room temperature. Store leftovers in airtight container or freeze.
Notes
Store cruffins in airtight container up to 2 days or freeze for later. Reheat gently in oven covered with foil or microwave on low power to maintain flakiness.