If proofing yeast, mix together 1 tsp of the sugar, yeast and lukewarm water. Keep aside for 5 to 10 minutes till frothy. Otherwise just add the dry yeast directly to the flour with other ingredients and then add the water while kneading.

In a large bowl or the bowl of kneading machine, mix together the proofed yeast, sugar, salt and chilled butter cut into small pieces. Add milk and knead into a soft and elastic dough that comes away from the side of the bowl. The dough should not be sticky. Add a little more milk or flour, as required to achieve this consistency of dough.

Shape the dough into a ball and transfer it to an oiled bowl, turning the dough to coat it well. Cover and let the dough rise till double in volume. This should take between an hour to two depending on ambient temperature.

In the meanwhile prepare your baking pan and keep aside. Butter and very lightly flour the cavities of your muffin or popover tray.

Dust your working surface lightly with flour and turn the dough out. Lightly knead to deflate the dough. Divide into four equal pieces. Roll out each piece to a 60x20cm sized piece. The dough sheet will be very thin. If you have a pasta machine you can use that as it is easier to roll out thin sheets with it. I cut the dough into two pieces (60cm x 40cm each) and cut into 4 pieces after buttering each.

Spread about 30 to 38 gm butter (depending on whether you’re using 120 gm or 150 gm of butter) of soft butter over each rolled out piece of dough. Cut each piece into half, lengthwise, creating two thin strips.

Roll one thin strip into a tight roll. Place this at the edge of the second strip and continue rolling till you have one thick roll. This will give your cruffins more layers.

Cut roll in half lengthwise. Roll each half, like a circle (cinnamon roll style)with the cut layers side showing the outside. Make sure to tuck both ends under so it doesn’t open up on baking. Place the roll in the prepared muffin or popover pan.

Repeat with all the dough pieces. Cover the pan with a kitchen towel and allow to rise for about 45 minutes. The rolls should look puffy and have risen to almost the edge of the cavities.

Bake the cruffins at 190C (375F) for about 30 minutes or till golden brown and done. Turn the m out onto a rack and let the cool. Dust with icing sugar or brush tops the with melted butter and dredge in cinnamon sugar. Serve warm with coffee or tea.