First start by combining the starter, water, milk, and sugar in a large bowl or the large bowl of a stand mixer. Mix to form a slurry. Then add the flour, and butter and combine with your hands, Danish dough hook or the dough hook of a stand mixer on low speed. Combine just until it becomes a shaggy dough. Let rest, covered loosely for 30 minutes.

After the 30-minute rest, add the sea salt and knead for 5 minutes bringing the ingredients all together. At this point cover the dough with plastic wrap and place on the counter for 1 hour then transfer to the refrigerator to long ferment for 12-16 hours.

The next day, about 1 hour before you are ready to make the cruffins take the butter for the butter block out of the fridge and set it on the counter.

Right before you are ready to take the dough out of the fridge you will make the butter block.

On a clean work surface, take a piece of parchment paper and flour it a little. Then take the 2 sticks of butter and cut them in half laying them side by side on the floured parchment paper making a square. Sprinkle lightly with flour and then place another piece of parchment paper on top of the butter.

Next take a rolling pin and roll the butter together until it makes roughly a 10” x 8” rectangle. Set in the fridge.

Now we are ready to take the dough out of the fridge and start the laminating process. Take and place the dough on a clean work surface and using a rolling pin, roll out to a 20” x 16” rectangle. If it seems to be sticking, you can add a little flour but be careful not to add too much flour. I generally do not need to use flour on my dough surface.

Once you have it to the proper size take the prepared butter block from the fridge and peel the one side of parchment off of the butter. Next place the butter block on top of one half of the dough butter side down. Then peel the other piece of parchment paper off of the butter.

Next fold the other half of the dough over the butter block and seal the edges of the dough so that the butter is completely enclosed in the dough. Roll this packet out slightly and then fold one third of it down and then the other third of it up. Roll slightly to flatten some (6” x12”) then place on a pan lined with parchment paper and cover with plastic wrap. Place in the fridge for 30 minutes.

Once the 30 minutes is up, take the laminated dough out of the fridge, place on a clean surface and roll the dough out to around a 15” x 9” rectangle. Then take and fold in thirds again like above. Roll to flatten slightly then return, covered to the fridge for another 30 minutes. Repeat this 2 more times.

Once you have done the last lamination step place it back in the fridge for 20 minutes. Remove it from the fridge and then roll it out to 14” x 7” rectangle and about 1/8th-1/4th” thick.

Next taking two pastry strips at a time stack them 2 inches off from each other. Check out the video for step by step on how to shape.

Then you will roll this up tightly and cupping your hands around the base you with encourage them into a cone look or like a muffin top. Place in a muffin tin lined with muffin liners. Complete this with all the strips and then let proof for 3-5 hours depending on the warmth of the room.

You want them to be growing and nice and puffy. When they are puffy and proofed preheat your oven to 375 degrees (convection if you have that function) and bake for 40-45 minutes until nicely golden brown.

While they are baking you can make the cinnamon sugar. Mix it up in a small bowl.

Remove from the oven and working carefully to not burn yourself, remove the cruffins from the muffin pan to a cooling rack. Let cool for 5 minutes and then carefully remove the liners and toss in the cinnamon sugar. Return to the cooling rack. Enjoy slightly warm or you can wait for them to cool and enjoy them the way they are or filled with cream or jam.