How to make cruffins step by step

Step 1 - prepare the cruffin dough

• Dissolve the yeast in water - mix it.
  7-8 g dried yeast, 60 ml lukewarm water
  
• Mix milk and egg together.
  125 ml milk, 1 egg
  
• In a larger bowl, mix flour and sugar.
  350 g wheat flour - al-purpose, 50 g sugar
  
• Grate the butter on a coarse grater or cut it into small pieces.
  250 g butter
  
• Add the butter to the flour and knead into a crumble.
  
• Add the wet ingredients to the bowl.
  
• Mix everything with a spoon - the mixture will be sticky.
  
• Cover the bowl with cling film and refrigerate for a few hours - preferably overnight.
  

Step 2 – Prepare the cruffins

• Take the chilled dough out onto a lightly floured surface and knead briefly.
  
• Roll out the dough into a slab about 1 cm thick (you can lightly dust with flour).
  
• Fold one side of the dough inward.
  
• Fold the other side of the dough inward, covering the first piece—fold it like a letter.
  
• Roll out the dough again and fold it as before.
• Repeat the rolling and folding several times—I did it 9 times.
• Finally, roll out the dough to a thickness of about 0.5–1 cm.
• Cut the dough into 8 roughly equal portions—or more if you want to make additional cruffins.
  
• Gently roll out each piece a little more.
• Cut each piece in half, leaving about 2 cm of dough uncut.
  
• Twist the cut pieces around each other—like a braid.
  
• Roll the dough into a log so that it resembles a rose.
  
• Place the cruffins in the prepared pan (I greased mine with butter and dusted with flour).
  
• Cover the pan with the cruffins with foil or a cloth and leave for about an hour to let them puff up.

Step 3 – Baking the cruffins

• Preheat the oven to 180°C (356°F) with the top and bottom heat setting.
• Place the pan with the cruffins in the oven and bake for about 25 minutes, until golden brown.
• Remove the cruffins from the oven and carefully take them out of the pan.

Step 4 – Decorating the cruffins

• While still warm, brush the cruffins with melted butter—I recommend using a pastry brush.
  approx 20 g butter
  
• Sprinkle them with sugar as well—I poured the sugar into a bowl and “dipped” the cruffins in it.
  approx 30 g sugar
  
• Transfer the creams into a piping bag fitted with a tip (e.g., one for filling doughnuts—I used a Wilton 1M star tip).
  approx 60 g pistachio cream, approx 60 g chocolate-nut cream
• Insert the tip into the center of the cruffin and pipe in the cream.