Ingredients
Equipment
Method
Making and Baking the Cruffins
- Whisk warm water and yeast in a stand mixer bowl and let foam for 5 minutes.
- Add flour, sugar, salt, and 1/4 cup softened butter. Knead with a dough hook on low speed for 5-7 minutes until smooth. Let rest covered for 45 minutes.
- Divide dough into four portions. Roll one portion into a 10x24 inch very thin rectangle. Smear exactly 1/4 cup of the ultra-soft laminating butter evenly across the surface.
- Roll the dough up tightly from the short edge into a firm log.
- Slice the log in half lengthwise to expose the layers. Tie each half into a loose knot with layers facing out. Place in a greased muffin tin. Repeat for remaining dough. Proof for 30 minutes.
- Preheat oven to 400°F (200°C). Place tin in oven and immediately drop temp to 375°F (190°C). Bake for 20-25 minutes until deep golden-brown.
- Whisk remaining 1/2 cup sugar and cinnamon. Cool cruffins in tin for 3 minutes, remove, and toss in the cinnamon sugar while warm.
Notes
Tip 1. Butter temperature is critical: Ensure your laminating butter is ultra-soft but not melted.
Tip 2. Store leftovers in a paper bag at room temperature, never in an airtight plastic container.
Tip 2. Store leftovers in a paper bag at room temperature, never in an airtight plastic container.