Dulce de Leche Filled Cruffins (Print Version)

# Ingredients:

→ Dough Base

01 - All-purpose flour (2 cups)
02 - Granulated sugar (¼ cup)
03 - Instant yeast (1 packet/2¼ teaspoons)
04 - Warm water (½ cup)
05 - Unsalted butter (½ cup, room temperature)
06 - Salt (½ teaspoon)

→ Sugar Coating

07 - Granulated sugar (½ cup)
08 - Ground cinnamon (2 teaspoons)

→ Optional Filling

09 - Dulce de leche (1 cup)

# Instructions:

01 - Combine flour, sugar, yeast, and salt in a large bowl. Gradually incorporate warm water until dough forms
02 - Turn dough onto floured surface and knead for about 10 minutes until smooth and elastic
03 - Roll dough into rectangle, spread with butter, fold into thirds. Repeat rolling and folding process twice more. Chill for 1 hour
04 - Divide dough into 12 equal pieces, roll each into strips, then coil into a greased muffin tin
05 - Let cruffins rise in warm place for 1 hour or until doubled in size
06 - Bake at 375°F (190°C) for 20 minutes until golden brown
07 - Mix sugar and cinnamon in shallow dish, roll warm cruffins in mixture until well coated
08 - If desired, pipe dulce de leche into center of each cruffin

# Notes:

01 - A cross between a croissant and muffin
02 - Can be served with or without dulce de leche filling
03 - Best enjoyed fresh and warm
04 - Requires chilling time for proper lamination

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