. Prepare the Dough (Night Before):

In a mixing bowl, combine warm milk, warm water, yeast, and honey. Let sit for 10 minutes until foamy.

Add melted butter, sugar, flour, salt, and chocolate chips. Mix until a shaggy dough forms.

Transfer to a clean surface and knead for 2-3 minutes until smooth and pliable (or use a stand mixer with a dough hook).

Place in a greased bowl, cover with plastic wrap, and let rise for 1 hour in a warm place.

Transfer to the refrigerator overnight to develop flavor and texture.

Prepare the Butter Block (Next Morning):

Fold a large piece of parchment paper into a 5” x 6” rectangle.

Slice cold butter into thirds and place inside the parchment paper.

Fold the parchment over the butter and roll it into a smooth 5” x 6” rectangle.

Set aside away from heat.

Laminate the Dough:

Roll the chilled dough into an 11” x 7” rectangle on a floured surface.

Place the butter block in the center, then fold the outer flaps of dough over it. Pinch edges to seal the butter inside.

Gently pound with a rolling pin horizontally, then vertically. Roll out to a 20” x 10” rectangle.

Brush with cold water, then fold like an envelope (edges meet in the center). Fold again lengthwise to create layers.

Cover and chill in the fridge for 30 minutes.

Repeat the rolling and folding process again, rolling to a 24” x 10” rectangle. Chill for 1 hour.

Assemble the Cruffins:

Let the dough rest at room temperature for 10-20 minutes, depending on the season.

Roll out to ¼” thick on a well-floured surface.

Trim the edges and slice into 6-8 equal strips. Roll each strip tightly into a spiral.

Butter a jumbo muffin tin (or regular muffin tin for smaller cruffins). Place dough spirals inside.

Cover lightly with plastic wrap and let rise for 1-2 hours, until doubled in size.

Bake the Cruffins:

Preheat oven to 425°F (220°C).

Brush the cruffins with egg wash.

Bake on the middle rack for 15-18 minutes, until deeply golden and flaky.

Cool slightly, then enjoy warm!