Lievito Madre Cruffins

Amethyst · October 12, 2025, 4:17pm

Lievito Madre Cruffins

Prep Time: 45 minutes
Cook Time: 20 minutes
Rising/Chilling Time: 15 hours 30 minutes
Total Time: 16 hours 35 minutes
Servings: 6

Ingredients:

90 grams lievito madre (active)
62 grams lukewarm water
75 grams whole milk
242 grams all-purpose flour*
40 grams of granulated sugar
½ teaspoon honey
1 pinch salt
30 grams butter, softened
*I used 142 grams of Italian 0 and 100 grams of Italian 00, or you can use all-purpose.
EXTRAS
200 grams of brown sugar
1½ teaspoons cinnamon
75 grams butter, softened

Directions:

In the stand mixer, add the lievito madre, milk, water, and mix together for 2 minutes. Add the flour(s), sugar, and honey, and knead for 1 minute. Add the salt and continue to knead for 4 minutes. Add the softened butter in pieces and knead for 5 minutes, until the dough pulls away from the sides of the bowl. Transfer the dough to a lightly buttered bowl, cover, and let rise in a warm draft-free area for 8-12 hours or until doubled.

In a small bowl, whisk together the brown sugar and cinnamon.

Move the dough to a lightly floured flat surface and roll it into a thin triangle, 50x30cm, spread it with butter, and sprinkle the brown sugar mixture on top. Roll the rectangle up tightly lengthwise, cut into 3 pieces, wrap each in plastic wrap, and chill for 30 minutes.

Remove the dough from the fridge and cut each piece down the centre (see photos). Each strip roll up, cut side up, and place in a greased 6 large muffin tin. Cover and let rise in a warm draft-free area for 4 hours or more, or until doubled.

Pre-heat oven to 350°F/180C.

Brush with milk and bake for 20-30 minutes or until baked through. Immediately move to a wire rack to cool. Dust with powdered sugar before serving. Enjoy!

Notes:

How to store the cruffins:

Cruffins are best enjoyed the day they’re baked, but you can store them in an airtight container at room temperature for up to 2 days. Warm briefly in a low oven to refresh the texture.

How to freeze the cruffins:

Let them cool completely, then wrap well and freeze for up to 1 month. Thaw at room temperature and warm in the oven before serving.

Refreshing Your Lievito Madre:

For the best rise and flavor in this lievito madre cruffins recipe, make sure your starter is active before baking.

Remove it from the fridge, let it come to room temperature, and discard about 100 grams. Feed with 100 grams of flour, 45–50 grams of lukewarm water, and ¼ teaspoon of honey (optional). Knead into a compact dough, mark with a cross, and let it rise until doubled. Use the amount needed for the recipe and return the rest to the fridge.

tips for success:

Check your starter first: Lievito madre should be recently fed, doubled in size, and bubbly before you start mixing the dough.

Watch the dough texture: Since lievito madre is stiffer than most starters, you may need to add a small splash of water if the dough feels too dry.

Pan size matters: I used a 6-cup muffin pan for larger, bakery-style lievito madre cruffins. You can also use a 12-cup muffin pan for smaller ones or even a popover pan for extra-tall layers.

Don’t rush the rises: The long fermentation time is what develops a soft, airy crumb and deep flavor you can’t get from puff pastry versions.

Cruffins Fillings & Variations:

How to fill: Once baked and slightly cooled, make a small hole in the top or side of the lievito madre cruffin with a knife or piping tip. Pipe in your favorite filling.

Creamy filling options: Try Italian pastry cream, mascarpone cream, coffee pastry cream, or chocolate pastry cream.

Quick & indulgent: Nutella, chocolate ganache, fruit jam, or lemon curd make easy and delicious alternatives.

Nutritional Facts:

Recipe courtesy of An Italian in My Kitchen.com