1. Before you start making the dough, you should take the butter out of the fridge and leave it somewhere to get to room temperature – for at least two hours. I normally do that overnight.

2. In a large bowl mix both flours, yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes. The dough is a bit tough to work with. If it is not coming together well, add some more water – up to 1/5 cup (50ml). Add the 1/4 cup (50g) of butter and knead on low speed for about 5 minutes. Increase the speed to medium and knead for another 15-20 minutes. You should get a very smooth and elastic dough. Cover with a kitchen towel or plastic wrap and let rise for 40-45 minutes at room temperature. The dough should expand slightly.

3. Cut the dough into four equal pieces. While you are working with one piece of dough, cover the rest and set aside. Press the dough in a rectangular shape (should have the width of the pasta machine). With a pasta machine at its thickest increment, feed the dough through the machine. Continue rolling out the dough with the machine until you reach the thinnest increment. You can do that by re-feeding the pasta machine everytime, or you connect the ends and make a ring (that is a bit easier). Don’t forget to dust the dough slightly from time to time so it won’t stick to the machine. Avoid any crinkling or folding of the dough during this process, laying it neat and flat on the counter (yes you need some space). Cut the dough strip in half and lay both flat on the counter.

4. Add 1/4 of the butter (about 1.4 oz./40g) on top of the two dough strips and spread it evenly all over the dough all the way to the edges. Use a spatula or your fingers – that works best, even though it’s a bit messy. Once finished, start rolling up the dough strip from one end as tight as possible, creating a firm roll. Place that roll on one end of the second buttered dough strip and continue rolling. When done, cut the whole roll in half lengthwise with a sharp knife. With the cut side facing outward, twirl the halved dough roll into a kind of knot and tuck the ends underneath. The knots should not be too tight so they can still expand a bit. Place in a greased muffin tin. Do the same with the other half of the roll and repeat the whole process with the remaining dough pieces. Cover everything loosely with plastic wrap and let the cruffins rise for about 45-90 minutes (depends on how fast the yeast works) at room temperature until doubled in size. You can also do the hard work a day in advance and let the cruffins rise overnight in the fridge.

5. Preheat the oven to 200°C (390°F). Bake the cruffins for about 25 minutes until golden brown. Let cool slightly on a wire rack, then dust with confectioners‘ sugar.