Treat to Try: The Cruffin
Cronuts/Doughsants have had their day(s) in the sun. The original hybrids between croissants and doughnuts had people queued up in lines for hours back in the day. Been there, done that. It was delicious.
It’s time, though, to move on to Cruffins. That’s a cross between a croissant and a muffin, courtesy the local brain of Dan the Baker. If a cruffin doesn’t sound particularly delicious, you just haven’t read enough words yet.
It’s muffin-shaped — and huge. The outside is crisp with the layers of croissant dough that have been caramelized with sugar, so it’s got something reminiscent of a fancy elephant ear. The cruffin cuts in half weirdly neatly, revealing an inside that is chocolate pudding — a rich, chocolatey, artisanal pudding, with a tiny peppery kick just for orneriness. The pudding adds a sort of cream puff angle to the equation. Crowning the top of the cruffin is a bit of bronzed marshmallow meringue.
The server warned that eating the cruffin would be a messy project, but that’s probably only if you try to eat it like a muffin (chomping off bites with your teeth). Best practice has been to cut it open, rip off the sugary, crispy outsides, and dip them into the chocolatey middle. This approach is totally manageable, and does not leave you looking like a deranged Cookie Monster.
As is the Dan the Baker signature, there’s extra local integrity in each bite: Snowville Creamery milk and City Bird Columbus eggs are both involved in the recipe.
Another perk: you don’t have to wait hours in line. You can score the Cruffin through the end of January at the store in Grandview. It’ll be at the counter with a host of other goodies and breads. Dan the Baker is at 1028 Ridge St and open Wednesday through Sunday from 8 a.m. until 2 p.m.
For more information, visit dan-the-baker.com.