Cruffins for the win!

Close-up view of cruffins and their swirls

Hi everyone ! To be honest, no new recipe here, just the "assemblage" or dressing is different. So, you take my usual recipe that I have entirely overused this month for milk bead, potato rolls, danishes, babkas, and you layer with butter. That's it. Ok, you do have to roll it, but video coming soon.
Here we go :

300 g flour (sometimes I can actually go up to +100 g to get the right consistency)

7.5 g of active dry yeast in 1/8 cup warm water.
100 g butter
2 tablespoons cream or 100 ml milk
2 eggs (whisked with a fork)
50 g sugar
Dash of salt

For the filling :
80 g of butter, flattened to a an 1/8" thickness and 4" x 6" rectangle (or slices)

These buttery cruffins are great for breakfast or snack.

Line a muffin tin with parchment paper to the size of each cruffin. Put the yeast in warm water for about 15 minutes. (I will proceed to explain the recipe without a breadmaker. If you use a breadmaker, under dough or pizza dough setting, no baking, add wet ingredients, then dry, mix to a ball, then add butter.)

Mix in a bowl : eggs, sugar, milk or cream, prepared yeast, then fold in dry ingredients and knead with a kneading hook about 3 minutes. Add softened butter and knead for another 10-12 minutes. Dough should be elastic and not sticky to the touch. Cover and set aside to rise at least 2 hours or until almost doubled in volume (afterwards, I remove air andI usually leave overnight in the refrigerator).

On wax paper or parchment paper, lay out cut slices of butter and assemble to approximate size of 4" x 6". Sometimes for lack of time, I piece together slices of butter to that size directly on the dough. Remember when you put this layer in between the dough layers, it has to be fairly soft and pliable.

Remove dough from bowl then poke and knead to remove air. Make 2 balls of equal weight from the dough (this amount of dough makes about 8 cruffins, so I put half of the dough in the freezer in a plastic bag for future bakes). Roll a ball out flat with a rolling pin to about 1/4" thickness and about 8" x 12" rectangle.
Put the layer of butter on half of this dough. Cover the butter with the other half of the dough. Flatten with the rolling pin to 8" x 12" again. Fold again and roll out to 8" x 12", then repeat. Once it is 8"x 12", take a pizza cutter and measure out 1-1/2" slices along the longer side, to make strips that are 8" x 1-1/2". You should have 8 strips.
Roll these strips into little logs, starting from the short side. Seal the ends by pinching slightly and stand them up in the a lined muffin cup, circular rings visible on top. After you have finished the 8 upright log rolls, allow to rise in a warm place about 2 hours or until they have almost doubled in size (I put mine on the radiator in the winter, in a warm window area in summer).

Preheat oven to 180° C / 350° F. Bake for about 20 minutes or until risen and toothpick test comes out clean. Once cooled, dust with confectioners sugar. You can of course fill with pastry cream, jam, salted caramel, but honestly, I find them perfect just like that.

Enjoy, everyone !