Prepare the Dough In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until frothy.

Add sugar, salt, and flour to the yeast mixture. Knead into a smooth dough for 8–10 minutes.

Cover the dough with a clean towel and let it rise for about an hour or until doubled in size.

Roll and Layer Divide the dough into equal portions (8–10 pieces).

Roll each piece into a thin rectangle and spread softened butter evenly over the surface.

Roll each rectangle into a tight log and cut it lengthwise to reveal layers.

Shape and Bake Coil the cut dough halves into greased muffin tins, layering the exposed edges upward to create the cruffin shape.

Preheat oven to 375°F (190°C). Allow the cruffins to proof in the tins for another 30 minutes.

Bake for 20–25 minutes or until golden brown.

Add Fillings and Serve Once cool, fill the cruffins with your favorite filling using a piping bag or leave them plain.

Dust with powdered sugar for a final touch.