Bakes
by CookWhatHK0 saved
Cruffin layers a buttered, rolled yeast dough into a muffin pan, proofs until doubled, bakes golden, and dusts with powdered sugar.
In a stand-mixer bowl with a dough hook (or a large bowl with a hand-held mixer with dough hooks), mix together all ingredients except butter and knead until completely incorporated. Add butter and mix until the dough is extremely smooth and elastic.
在裝上麵糰鉤的座枱攪拌機碗中（或用手持攪拌機），除牛油外，將所有材料混合並揉至完全融合。加入牛油繼續攪拌，直至麵糰非常光滑且有彈性。
Cover with plastic wrap and let rest at room temperature for 40-45 minutes until doubled in size.
蓋上保鮮紙，在室溫靜置40至45分鐘，直至體積膨脹一倍。
Transfer the dough to a lightly floured surface and divide into 12 pieces (about 72 g each). Cover and rest for 10 minutes.
將麵糰移至略灑麵粉的檯面，分成12等份（每份約72克），蓋好靜置10分鐘。
Roll out each piece of dough as thin as possible. A pasta machine can be used for a better result.
將每份麵糰盡量擀薄，可使用意粉機效果更佳。
Gently rub a thin layer of the room-temperature butter (must be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.
輕輕將薄薄一層室溫牛油（需非常柔軟但不能溶化）均勻塗抹於整塊麵糰至邊緣。
Roll the dough up into a log.
將麵糰捲起成圓柱形。
Cut the roll lengthwise.
將麵糰卷縱向切開。
Twirl each piece into a semi-knot shape.
將每份扭成半結形狀。
Place the knots inside a buttered muffin pan.
將麵糰結放入已塗牛油的鬆餅烤盤中。
Cover the pan loosely with plastic wrap and let proof at room temperature for 1-2 hours until fully doubled in size. Brush with egg wash.
輕蓋保鮮紙，在室溫發酵1至2小時直至完全膨脹一倍，再掃上蛋液。
Bake in a preheated oven at 400°F/200°C for 25 minutes until puffed and golden brown.
放入預熱至200°C（400°F）的焗爐烘焙25分鐘，直至膨脹且呈金黃色。
Let cool slightly on a cooling rack, then dust with powdered sugar.
在冷卻架上稍微放涼，再灑上糖霜。
