1-Gathering and Mixing the Dough: First, warm the milk and whisk it with the yeast and sugar, then let it sit until it’s foamy. This activates the yeast and sets the foundation for a light, airy dough. Next, add the butter, 2 cups of flour, and salt; mix everything together before incorporating the remaining flour to form a soft dough. Knead the dough for about 5 minutes until it’s soft and elastic, which helps develop the structure. Once done, let it rise in a greased bowl covered for around 2 hours until nearly doubled in size. This step is crucial for that fluffy texture we love in cruffins.

2-Lamination and Shaping: After the dough has risen, punch it down and roll it into a 10×14-inch rectangle on a floured surface, then cover and refrigerate for 20 minutes to make it easier to handle. For lamination, beat the salted butter and 1 tablespoon of flour until combined, then spread it on the dough. Perform three laminations by folding the dough like a letter, rolling it to 9×12 inches, folding again, and chilling for 20 minutes between each fold. This creates those iconic flaky layers. Cut the dough into thirds, roll each piece to 8×12 inches, sprinkle with cinnamon-sugar evenly, and cut into 1-inch wide strips. Layer three strips together, roll them into a spiral, and place in a greased muffin pan. Let the shaped cruffins rise for 1 hour, giving them time to puff up beautifully.

3-Baking and Finishing Touches: Bake at 350°F (175°C) for 25-28 minutes until they reach an internal temperature of 200°F (93°C). Once out of the oven, cool them slightly and coat with the remaining cinnamon-sugar for that extra crunch. If you want, fill them with spreads like Nutella or jam using a piping bag after baking.