Step 1

Pastry dough: in the mixing bowl, place all the ingredients and bring to the mixer with dough hook attachment. Give them 12 minutes mixed on slow speed until the dough reaches approx 80% gluten development. Now cover it well and chill it overnight.

Step 2

Butter sheet: Roll out the butter into a 13cm(5in) square book sheet, then place it in the refrigerator until you are ready to use.

Step 3

Insert butter: The following day in the morning, first take the butter sheet out of the refrigerator with the cold dough. Roll out the dough into a rectangle 13 x 26cm ( 5 x 10in). Then place the butter sheet in the middle (butter should be soft and pliable), fold the left and right third of the dough over the butter.

Step 4

1st and 2nd fold: Roll the dough again so that the length is triple the width. Fold over the right third and the left third of the dough to the center, as if folding a business letter or a single turn. Roll out the dough to a rectangle as much as you can help a little bit. Chill it in the refrigerator, perform 1 more single turn, and chill it again for another 1 hour.

Step 5

Final cut: last time, roll out the dough into a rectangle sheet 20 x 40cm (8 x 16in). Divide and cut 12 equal strips, then leave them to rest in the refrigerator for 30 minutes.

Step 6

Make a proof box: utilize the oven, place a hot boiling water tray at the bottom. After 30 to 40 minutes, once the temperature drops down to 28C (82F), it is ready to use for proofing.

Step 7

Cruffin shaping: using 2 cold-relax strips to start with. Trim off the heads with a knife so that they are equal in length. Roll 2 strips to each other, stretching and tucking the end pastries into the center to form the bottom. Dipping your finger from the top straight to the bottom before placing a shaped cruffin to their mold.

Step 8

Proofing and baking: place the cruffin tray in the ready proof box for approximately 2.5 to 3 hours until puffed and triple in size. Take the tray out, turn the oven to 180C (356F), wait for the heat to be ready. Bake for around 20 minutes or until the cruffins are golden-brown. As fast as you can to remove them out of the mold.

Step 9

Cruffin assemble: Roll them over the granulated sugar once the cruffins are still warm. Then with the jam in the piping bag to fill the cruffins before serving.