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Irresistible Raspberry Cream Cheese Cruffins

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Delightful gluten-free cruffins filled with sweet raspberries and creamy cheese, combining the elegance of a croissant with the comfort of a muffin.

Ingredients

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  • 4 cups gluten-free flour
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk or non-dairy milk
  • 1/2 cup unsalted butter, melted
  • 2 cups fresh raspberries
  • 8 ounces cream cheese
  • 1 cup powdered sugar (optional)

Instructions

  1. Activate the yeast by combining it with warm milk and sugar in a small bowl. Let it sit until frothy, about 5-10 minutes.
  2. Mix the flour and salt in a large bowl, then create a well in the center.
  3. Pour the yeast mixture and melted butter into the flour well.
  4. Stir with a wooden spoon until a dough begins to form.
  5. Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
  6. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Allow it to rise in a warm place for about 1 hour or until it has doubled in size.
  7. Preheat the oven to 375°F (190°C).
  8. Prepare the cream cheese filling by beating the cream cheese and powdered sugar until smooth.
  9. Roll out the dough on a floured surface into a large rectangle.
  10. Spread the cream cheese filling evenly over the dough.
  11. Sprinkle the fresh raspberries over the filling.
  12. Fold the dough into thirds, like a letter.
  13. Cut the folded dough into strips about 1-inch wide.
  14. Twist each strip and place them into greased muffin tins.
  15. Let the cruffins rise in the tin for about 20-30 minutes.
  16. Bake for 25-30 minutes or until golden brown.
  17. Cool in the tin for a few minutes before transferring to a wire rack.
  18. Dust with powdered sugar if desired before serving.

Equipment

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-cream-cheese-cruffins/