Cruffins, or Croissant Muffins

Combine warm milk, 50g sugar and yeast in a large bowl.

Mix well and let stand for 10 minutes until a foam forms.

Add in 50g melted butter and 0.5 tsp salt.

Stir in 250g flour and mix dough with a spatula or a spoon.

If you notice the dough is too sticky, stir in the remaining 50g flour.

Knead a bit the dough on the table until smooth and non-sticky.

Return dough to the bowl, cover with cloth or plastic wrap and let rise for 30 minutes.

After 30 minutes, divide dough into 6 equal parts and shape into balls.

Let rest on the table for another 10 minutes.

Meanwhile, take 70g softened butter, at room temperature and cut into 6 roughly equal parts.

Roll out with a rolling pin each ball of dough as thin as possible (you can dust the work surface with a little flour, if you need).

Spread with your fingers the 6 pieces of softened butter over each rolled out ball of dough.

Here you can fill with anything you like - some sugar with cinnamon, bits of chocolate, raisins, walnuts etc.

Roll into a rope.

Cut rope in half, lengthwise.

And roll each half rope into a snail shape, cut-edge on the outside.

Out of 6 balls of dough you should have 12 cruffins. Place in a buttered muffin pan.

I recommend using a muffin pan for somewhat larger muffins, so that the cruffins have plenty of space to rise.

Allow the cruffins to rise at room temperature for 30-60 minutes, until double in size.

Bake in the preheated oven at 200 degrees C for 30-40 minutes, until nice golden brown.

Let cool for a bit and taste. Also, you can use a pastry syringe to fill them with your favourite cream or jam.

Enjoy!