Step 1: Prepare the Dough

In a large mixing bowl, I start by whisking together the eggs, warm milk, sugar, and 2 oz (60 g) of melted butter. This creates a smooth base for the dough. Then, I add the orange zest, salt, yeast, and flour, mixing it all together until it forms a shaggy dough.

Next comes my favorite part kneading! I knead the dough for several minutes until it becomes smooth and elastic. Once it’s ready, I shape it into a ball, sprinkle it with a little flour, and let it rise in a warm, draft-free spot (like inside an off oven). After about 4 hours or when it’s doubled in size it’s ready for the next step.

Step 2: Shape the Cruffins

Once the dough has risen, I turn it out onto a lightly floured surface. I divide it into 6 equal parts and work with one piece at a time. Each piece gets rolled into a super-thin rectangle, brushed with melted butter, and tightly rolled up starting from the shortest side.

Then, I cut the long log of dough in half lengthwise and roll each half into a spiral, making sure the cut layers are visible on top. These spirals go into greased muffin molds, where they sit and rise again for another 30 to 60 minutes. Watching them puff up is almost as satisfying as eating them!

Step 3: Bake and Sugar-Coat

When the cruffins are nice and puffy, I preheat the oven to 400°F (200°C). Baking them takes about 15 to 18 minutes, or until they’re a deep golden brown on top. As soon as they come out of the oven, I let them cool for just two minutes before removing them from the molds. While they’re still warm, I roll them in sugar the warmth helps the sugar stick perfectly, creating that irresistible sugary coating.