Cruffins

Directions

1. For Dough:
2. In large bowl, combine flour, water, milk, sugar, butter, yeast, and salt. Mix well with wooden spoon then knead a few minutes.
3. Form the dough into a ball.
4. Prepare a pie pan by lightly flouring interior.
5. Transfer dough ball to pan and lightly dust with flour.
6. Cover with plastic wrap and refrigerate overnight.
7. For Assembly:
8. Arrange cold butter slices side by side on a sheet of parchment, forming a 6-inch square.
9. Top with additional sheet of parchment and roll with a pin to make a square that is about 7½ inches long.
10. Return the butter-parchment square to refrigerator to chill.
11. On a well-floured work surface, roll refrigerated dough to a 10-inch square.
12. At right angles, place the butter layer over the top of the dough, removing the parchment in the process. The butter layer should be positioned as a diamond inside the dough square.
13. Fold the corners of the dough to the center and pinch together to fully envelop the butter.
14. With a rolling pin, elongate the dough to about an 8 x 24-inch strip. Lightly dust with flour as needed. Fold one end of the dough strip in toward the center.
15. Prepare a baking sheet, dusting with flour. With a pastry brush, dust off any excess flour from the folded dough.
16. Place the dough on the baking sheet and cover tightly with plastic wrap. Freeze for 20 minutes.
17. Repeat steps six and seven twice more, always rolling the dough with the open ends of the fold facing you. Roll to the full length of 24 inches.
18. When the dough has been rolled and folded three times, place the plastic-wrapped dough in the refrigerator to chill overnight.
19. On a well-floured work surface, use a rolling pin to elongate dough to a large rectangle. The short side should be 15 inches long.
20. Position with the open ends of the folded dough facing you. With a pizza cutter or a very sharp knife, divide the dough horizontally (from short side to short side) into four long pieces.
21. Roll each piece into a tight roll. Slice each roll in half vertically down the center, and then once more in half vertically down the center.
22. Grabbing the ends of each of the dough pieces, gently pull to stretch and elongate. With the cut side of the dough facing outward, bring the ends to meet in a tight, muffin-sized loop.
23. Place the dough in the holes of two muffin pans, brushing with egg wash.
24. Loosely cover with plastic wrap and let rise in a warm place for 2 hours, until expanded in size, with visible layers.
25. Preheat oven to 425°F and position baking rack to highest possible position, and another at the lowest possible position.
26. Carefully brush the dough with egg wash again.
27. Bake one of the muffin pans on the top rack for 10 minutes, then move it to the bottom rack and bake for an additional 5-6 minutes, until deep golden brown.
28. Remove the pan from oven and allow to cool top-down on a wire rack.
29. Bake the remaining pan in a similar manner.
30. While still lightly warm, roll the cruffins in the cinnamon and sugar mixture.
31. Serve fresh.