Black Sesame Cruffin (Croissant Dough Muffin with Sesame Swirl)
A black sesame cruffin is a hybrid pastry made by baking croissant dough in a muffin mold, layered with roasted black sesame paste. The laminated dough is rolled thin, spread with concentrated black sesame filling, rolled up and cut to reveal the spiral cross-section. Baked in the tin, the exposed layers fan out into crisp, caramelized petals at the top while the center stays tender. The black sesame paste melts between the laminated layers, creating dark swirls throughout the interior and releasing an intense, roasted aroma. The contrast between the golden exterior and charcoal-gray sesame swirl makes for a striking cross-section.
Adjust Servings
Instructions
- 1
Mix dry ingredients and yeast, add milk and egg, then knead 8 minutes.
- 2
Proof dough for 60 minutes, then roll into a 3 mm rectangle.
- 3
Spread softened butter, then evenly layer black sesame paste and honey.
- 4
Fold lengthwise, cut strips, and coil each strip into muffin tins.
- 5
Proof again for 25 minutes, then bake at 190C for 23-25 minutes.
- 6
Unmold immediately and cool on a rack for crisp texture.
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