Black Sesame Cruffin (Croissant Dough Muffin with Sesame Swirl)

Quick answer

Total time: 60 min
Level: Hard
Servings: 4 servings
Ingredients: 9

About this dish

A black sesame cruffin is a hybrid pastry made by baking laminated croissant dough in a muffin mold, layered generously with roasted black sesame paste.

The dough is rolled thin, spread with concentrated black sesame filling, rolled up tight, and cut to fit the tin, where the exposed layers fan out into crisp, caramelized petals at the top during baking while the center stays tender and moist. The black sesame paste melts between the laminated layers as heat builds, creating charcoal-gray swirls throughout the interior and releasing an intense, roasted aroma. The contrast between the golden, shatteringly crisp exterior and the dark sesame spiral inside makes for a striking cross-section. The richness of the butter layers and the nuttiness of the sesame land together in every bite. These reheat well in an air fryer for two to three minutes after refrigeration, recovering most of their original crispness.

Ingredients (4 servings)

Ingredient	Amount	Unit
bread flour	260	g
sugar	30	g
salt	4	g
dry yeast	4	g
milk	140	ml
unsalted butter	95	g
black sesame paste	70	g
honey	18	g
egg	1	pcs

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Mix 260g bread flour, 30g sugar, 4g salt, and 4g dry yeast, then add 140ml warm milk and 1 egg.

Knead for 8 minutes until smooth, then gradually incorporate 50g unsalted butter, continuing to knead until elastic.
2

Control

Cover the dough and proof in a warm place for 60 minutes until doubled.

Turn out onto a floured surface and roll out to a 3mm-thick rectangle.
3

Season

Soften remaining 45g unsalted butter at room temperature and spread it thinly over the dough, then spread 70g black sesame paste and 18g honey evenly on top.
4

Prep

Fold the dough tightly along the long side to form a log, then cut into 4 to 5cm strips.

Stand each strip upright and coil it into a spiral, then place in the muffin tins.
5

Control

Cover the shaped cruffins and proof for 25 minutes.

Bake in an oven preheated to 190°C for 23 to 25 minutes until the surface is deep golden brown and crisp.
6

Finish

Unmold the cruffins immediately after removing from the oven.

Leaving them in the pan traps steam and softens the crisp exterior, so transfer to a wire rack right away to preserve the texture.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Roasted sesame paste swirls through laminated dough baked in a muffin mold for Black Sesame Cruffins.
Finish cue: Bake in an oven preheated to 190°C for 23 to 25 minutes until the surface is deep golden brown and crisp.
Avoid this: Remove from the pan right away to avoid soggy bottoms.
Storage and reheating: These reheat well in an air fryer for two to three minutes after refrigeration, recovering most of their original crispness.