Step 1: Make the Dough

• In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
• In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, and salt. Add the yeast mixture, milk, and melted butter. Mix on low speed until a shaggy dough forms.
• Increase the speed to medium and knead the dough for 8-10 minutes, or until it’s smooth and elastic. The dough should be slightly sticky but not too wet.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Step 2: Prepare the Laminating Butter

• Place the softened butter between two sheets of parchment paper and shape it into a 6×8-inch rectangle. Use a rolling pin to even out the thickness.
• Refrigerate the butter slab for at least 30 minutes, or until firm but pliable.

Step 3: Laminate the Dough

• Once the dough has risen, punch it down to release the air and transfer it to a lightly floured surface. Roll the dough into a rectangle, approximately 10×14 inches.
• Place the chilled butter slab in the center of the dough and fold the sides of the dough over the butter, encasing it completely. Pinch the edges to seal.
• Roll out the dough into a larger rectangle, about 8×20 inches. Fold the dough into thirds like a letter (this is the first “turn”). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Repeat this process (rolling out, folding, and chilling) two more times, for a total of three turns. This creates the layers that give cruffins their signature flakiness.

Step 4: Shape the Cruffins

• After the final chill, roll the dough out into a large rectangle, about 12×18 inches. Use a sharp knife or pizza cutter to cut the dough into 12 long strips.
• Take one strip and gently stretch it lengthwise. Roll the strip into a tight coil, then place it in a greased muffin tin, with the coiled side facing up. Repeat with the remaining strips.
• Cover the muffin tin with a clean towel and let the cruffins rise for 30-45 minutes, or until puffed and slightly jiggly.

Step 5: Bake the Cruffins

• Preheat your oven to 375°F (190°C).
• Bake the cruffins for 20-25 minutes, or until they’re golden brown and crispy on top. Rotate the pan halfway through baking to ensure even browning.
• Remove the cruffins from the oven and let them cool in the tin for 5-10 minutes before transferring them to a wire rack.

Step 6: Finish and Serve

• For a classic finish, roll the warm cruffins in granulated sugar. Alternatively, dust them with powdered sugar or leave them plain.
• Serve immediately, or fill the cruffins with jam, Nutella, pastry cream, or your favorite filling by piping it into the center with a pastry bag.