Cruffins from scratch

Add the sugar, yeast and water into the bowl of a stand mixer. Mix with a hand whisk to combine. Add the flours and 55 g of cold butter. Beat with the hook attachment for 8-10 minutes until the butter is completely incorporated.

Transfer dough to a bowl dusted with flour, cover with a towel and allow to rise for 45 minutes.

When ready, cut the dough into 4 equal sized pieces and roll each to a 24" x 8" sized piece.

Spread 55 g of soft butter over each rolled out piece of dough and cut in half, lengthwise, creating two thin strips. Roll one strip into a tight roll and place at the edge of the second strip. Roll second strip over roll.

Cut roll in half lengthwise and roll from the side that was cut so that you can see the layers of dough. Repeat the same process with the remaining pieces of dough.

Transfer cruffins to a buttered muffin or cupcake pan. Cover with a kitchen towel and allow the dough to rise for 45 minutes.

Preheat oven to 350°F. Bake for 30 minutes on the highest rack in the oven. Cool to room temperature before (optionally) dipping into sugar and filling with orange or any other fruit marmalade or jam.

*Fast rising/proofing hack: warm up the oven to 200F and turn it off. Place your yeast dough covered with towel onto the middle rack, close the oven and allow the dough or cruffins to rise in the oven for 20 minutes.*