Steps

• First, mix the yeast with some of the warm milk and water. Add a teaspoon of sugar, cover with a saucer and let activate for 10′ (fig. 1).

  

• Meanwhile, in a large mixing bowl, using a hand whisk, break the structure of the egg (fig. 2).

  

• Add the oil and beat for a couple of minutes to blend the two ingredients (fig. 3).

  

• Add the remaining warm milk, the sugar, and the now dissolved and active yeast, continuing to work with the whisk for another couple of minutes (fig. 4).

  

• At this point, incorporate half of the previously sifted flour, continuing to work with a fork (fig. 5).

  

• Add the second half of the flour, leaving about 50g aside for working the dough on the countertop (fig. 6).

  

• Finally, after absorbing almost all the flour, add the salt last (fig. 7).

  

• Continue to work for a few minutes using a wooden spoon until the dough detaches from the sides of the bowl. Alternatively, you can also use a stand mixer (fig. 8).

  

• At this point, transfer the dough onto a work surface with the last 50 grams of flour and continue to work it by hand until it is completely absorbed. It will take about 15′ (fig. 9).

  

• You should obtain a smooth, uniform, and elastic dough that you will place in a well-oiled container and sealed with cling film (fig. 10).

  

• Let rise in a well-sheltered place from drafts, for example inside the turned-off oven with the light on, for about 2 hours or until it doubles in volume (fig. 11).

  

• Retrieve the dough, let it slide onto the work surface, press it lightly, and with the help of a dough scraper, divide it into 6 dough balls of about 110g each (fig. 12). 

  

• Work them for a few minutes shaping them and trying to give them a slightly spherical shape (fig. 13)

  

• Place them one by one on a lightly oiled tray, cover with cling film, and let them rise for about 1 hour (fig. 14).

  

• After this time, roll out each ball with a rolling pin onto the work surface with very little flour (fig. 15).

  

• Occasionally, alternate the rolling pin with your hands, stretching the dough gently both in width and length (fig. 16).

  

• For each dough ball, you should obtain a rectangular sheet 15.7×6.3 inches. At this point, divide the softened butter into 6 portions of 20 grams and spread each portion on each sheet, using your fingertips** (fig. 17).

  

• The butter paste should be spread evenly on every part of the surface of the sheets (fig. 18).

  

• Then, roll each sheet gently from the shortest side and without ever pressing with your fingers*** (fig. 19).

  

• Thus, you will obtain 6 rolls of dough that you will stretch slightly with your hands on the work surface (fig. 20).

  

• Place all the rolls on a tray lined with baking paper and let rest in the fridge for 30′. After this time, retrieve the rolls and with a very sharp knife cut them in half lengthwise (fig. 21).

  

• You will obtain 12 strips that you need to roll, placing the laminated side outward and forming a kind of snail (fig. 22).

  

• Close the snail by placing the end underneath, well hidden (fig. 23).

  

• Place the obtained snails in buttered muffin molds and let rise covered with cling film for about 1 hour and 30′ (fig. 24).

  

• Bake the cruffins in a preheated static oven at 356°F for about 18′, covering with a sheet of baking paper halfway through cooking to prevent them from browning too much on the surface (fig. 25).

  

• Remove from the oven, let them cool then you can serve them either simply sprinkled with powdered sugar as desired or filled with pistachio cream.

  

• In this case, using the end of a wooden spoon, make a hole in the center of each cruffin, transfer the pistachio cream into a piping bag and fill them.

  

• I decorated them for the holidays, with themed sprinkles, but these are absolutely optional!

  

• And voilà… the Christmas pistachio-filled cruffins are ready to be enjoyed!

  

• Enjoy from La Cucina di FeFè!