Cruffin

Instructions

1. Mix the flour, yeast, salt and sugar. Add the warm milk, the egg, then the softened butter and knead for 10 minutes until you have a smooth, elastic dough.
2. Let the dough rise for 1 hour, covered, until it has doubled in size.
3. Roll the dough into a large rectangle. Place the cold butter slab on top, fold the dough over to enclose it, then roll it out again and fold it in three. Repeat twice, letting it rest 20 minutes in the fridge between each turn.
4. Roll the dough into a rectangle, brush it with melted butter, sprinkle with brown sugar and cinnamon, then roll it up lengthways like a log.
5. Cut the roll into 6 pieces and place them flat, spiral side up, in the buttered cups of a muffin tin.
6. Leave to rise for 45 minutes somewhere warm, until the cruffins puff up over the tin.
7. Bake at 190 °C (170 °C fan) for 20 minutes, until a nice golden colour.
8. Turn out as soon as they leave the oven, brush with melted butter, then roll them in sugar and cinnamon while still warm.