Cruffin

Method

Make dough: combine flour, caster sugar, salt and yeast in a bowl; add warm milk and egg yolk, mix until shaggy, then knead 8 minutes until smooth. Rest 30 minutes at room temperature. Laminate: flatten dough to 8mm, arrange 200g cold butter cubes on two-thirds of surface, fold unmarked third over, then fold buttered end over (book fold). Chill 20 minutes, then perform 5 additional single turns (fold in thirds), chilling 20 minutes between each. After final turn, chill 2 hours. Roll dough to 3mm thickness, brush lightly with water, sprinkle cinnamon-sugar mixture (cinnamon and demerara combined), roll tightly into a log, then cut into 12 equal pieces. Place each piece cut-side up in a greased muffin tin, pressing gently into the base. Prove 1.5 hours at 26°C until puffy. Brush tops with remaining melted butter, sprinkle additional cinnamon-sugar, and bake at 190°C fan for 18-20 minutes until golden and a skewer inserted comes out clean. Cool 5 minutes in tin before turning out.