• In a large bowl add the milk, water, yeast and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this step if using instant yeast.
• Add the flour and salt and combine until a rough dough forms.
• Turn the dough onto a lightly floured surface and begin kneading. Work the dough for about 3 minutes to start developing the gluten. The dough should become smoother and less sticky.
• Once the gluten has begun to develop, add the 30g of room temperature butter to the dough. Continue kneading for another few minutes until the butter is fully incorporated.
• Roll it into a rough rectangle, wrap it in plastic, and refrigerate for at least 2 hours or overnight.

Butter Block

• Mix 250g butter with 1 1/2 tbsp flour until combined.
• Place the butter between two sheets of parchment paper and roll it into a 20x15cm (8x6 inch) rectangle, about .5 cm (1/4 inch) thick. To get clean, straight edges, fold the edges of the parchment paper around the butter block to create a square frame, then press the butter with the rolling pin to fit neatly into this frame.
• Refrigerate the butter block until it’s firm.

Laminating

• Remove your butter block from the fridge and roll it in the parchment paper a bit with the rolling pin to make it pliable and mouldable. It should be cold but be able to be bent.
• On a floured surface, roll the chilled dough into a 20x32 cm (8x12.5 inch) rectangle. The dough should be twice the height of the butter, and around the same width.
• Place the butter block in the center of the dough, folding the top and bottom edges over the butter to fully encase it like a letter. Press this seal closed with your fingertips. Use a sharp knife to make a shallow slit along the long edges of the dough. This helps prevent excessive tension in the dough, especially if it's slightly too tight around the butter block.
• Turn it 90 degrees so the crease where you encased it is vertically in front of you.
• First fold: Applying gentle pressure, roll the dough into long rectangle about 6mm thick. Don't worry about how wide it is. Always roll forward with gentle, even pressure and focus on length not width. Avoid pushing too hard, which can tear the dough and crack the butter layers. Ensure the dough is not sticking to the bench, and dust with more flour if needed.
• Once rolled, cut off the uneven top and bottom edges. Brush away excess flour on the dough.Fold the top third of the dough down and the bottom third up, like folding a letter. Wrap in plastic, and refrigerate for 30-60 minutes.
• Second fold: Place the dough so it's vertically infront of you. Repeat the rolling process as before. Cut off scraggly or uneven bits of dough to maintain clean, sharp edges. Fold into thirds, turn, wrap, and refrigerate for 30-60 minutes.
• Third fold: Repeat the folding process one more time, then refrigerate for at least 2 hours.

Shaping

• Once the dough has chilled, roll it into a large rectangle, approximately 30cm x 40cm (12×15 inch). Cut the dough in half lengthwise to create two long strips, each measuring 15×40 cm (6×15 inch).
• Cut the dough horizontally 7 times to create 16 strips, each approximately 5x15cm (2×6 inches).
• Take one strip and cut it lengthwise down the middle to create two thinner pieces, around 2.5cm (1 inch) wide.
• Take two strips and lay them horizontally next to each other. Overlap the ends by around 1/2cm (1/4 inch) to create one long strip. Now beginning from the center, roll it up into a coil. It's hard to explain, so please see the post for a visual guide.
• Place the rolled dough into a muffin pan, so the spiraled layers are visible at the top. Let them rise for around 2 hours until doubled in size. The timing will depend on your room temperature.
• Preheat the oven to 200°C/400°F.
• Place the cruffins in the oven and bake for about 20-25 minutes until they’re deep golden brown.
• Let the cruffins to cool in the pan for a few minutes before removing them and roll in granulated sugar.
• Once they are completely cooled, insert a knife into the middle to create a small hole and then pipe in your favourite fillings.