For the dough:
-160g bread flour
– 140g all-purpose flour
– 7g dry yeast
-1/2 tsp. salt
-2 tbsp. sugar
-120ml lukewarm water + up to 50ml for adjustment
50gr butter, at room temperature
-165g butter, at room temperature
For the decoration:
confectioner’s sugar for dusting
In a large bowl mix flours, dry yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes. The dough is a bit tough – if it is not coming together well, add some more water. Add 50g of butter and knead for about 25 minutes. You should get a very smooth and elastic dough. Cover with a plastic wrap and let rise for 40-45 minutes at room temperature. Cut the dough into four equal pieces. While you are working with one piece of dough, cover the rest and set aside. Press the dough in a rectangular shape. With a pasta machine at its thickest increment, feed the dough through the machine. Continue rolling out the dough with the machine until you reach the thinnest increment. You can do that by re-feeding the pasta machine everytime or you connect the ends and make a ring. Don’t forget to slightly dust the dough from time to time so it won’t stick to the machine. Avoid any crinkling or folding of the dough during this process, laying it neat and flat on the counter. Cut the dough strip in half and lay both flat on the counter. Add the remaining butter – about 40g – on top of the two dough strips and spread evenly all over the dough all the way to the edges. Use a spatula or your fingers. Once finished, start rolling the dough from one end to the other, as tight as possible, into a firm roll. Place that roll on one end of the second buttered dough strip and continue rolling. When done, cut the roll in half lengthwise with a sharp knife. With the cut side facing outward, twirl the half dough roll into a kind of knot and tuck the ends underneath – they should not be too tight, so the can still expand a bit. Place in a greased muffin tin.
Do the same with the other half of the roll and repeat the whole process with the remaining dough. Cover loosely with plastic wrap and let rise for about 45-90 minutes at room temperature until doubled in size. Preheat the oven to 200°C. Bake the cruffins for 25 minutes until golden brown.
Let cool slightly on a wire rack, then dust with confectioner’s sugar or you can fill them with some jam or Nutella.