In a small bowl, mix warm milk, sugar and yeast. Let sit 5–10 minutes until frothy and bubbly.

In a large bowl, combine flour and salt. Add yeast mixture and egg. Mix until a soft dough forms.

Knead the dough for 5–7 minutes until smooth and elastic. Cover and let it rest for 1 hour.

Place cold butter slices between parchment paper. Pound with rolling pin into a flat rectangle.

Roll rested dough into a rectangle slightly larger than the butter layer. Place butter on dough center.

Fold dough over butter, sealing edges. This prevents butter from leaking during rolling.

Roll dough into a rectangle again. Fold into thirds. Chill 20 minutes. Repeat this step two more times.

Roll dough into a long rectangle. Cut strips and roll each around muffin tins into spiral shapes.

Cover muffin tins with a cloth. Let cruffins rise for 30–40 minutes until puffy and soft.

Preheat oven to 375°F (190°C). Bake for 20–25 minutes until golden brown and flaky.

Brush slightly with melted butter. Sprinkle sugar or drizzle glaze on top for sweetness and shine.

Let cruffins cool 5–10 minutes in tins. Remove carefully and serve warm with fillings if desired.