Cruffins

• 1 batch of laminated dough
• melted butter, for greasing
• caster sugar, to coat

Flour the worktop lightly. Roll the dough into a rectangle measuring approx. 45cm × 15cm. Brush away any excess flour. Cut the rectangle into 16 pieces, as shown in the diagram.

Overlap three pieces of dough per cruffin (you’ll have one piece left over). Roll and pop into greased