Activate the yeast: In a bowl, combine warm milk, 1 tablespoon of the sugar, and the yeast. Stir and let it sit for 5–8 minutes until foamy. If it doesn’t foam, your yeast may be inactive or the milk too hot or cold.

Make the dough: In a large bowl, whisk the flour, remaining sugar, and salt. Add the yeast mixture, egg, and vanilla. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes (or 5–6 minutes in a stand mixer with a dough hook) until smooth and slightly elastic.

First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes.

Prepare the butter: While the dough rises, make sure 6 tablespoons of butter are very soft, almost spreadable like frosting. Melt the other 4 tablespoons and set aside for brushing later.

Divide and roll: Punch down the dough and divide into 4 equal pieces. Work with one piece at a time. On a lightly floured surface, roll into a thin rectangle, roughly 9 x 14 inches. The thinner you go, the more layers you’ll get.

Spread butter: Spread about 1 1/2 tablespoons of the soft butter over the rectangle in a thin, even layer, right to the edges.

Roll tightly: Starting from the long side, roll into a tight log. Use a light touch so you don’t compress the layers too much.

Slice and shape: Use a sharp knife or bench scraper to cut the log lengthwise into two long strands, exposing the layers. With the cut sides facing out, coil each strand into a loose spiral, then tuck one end underneath to hold. You’ll get two cruffins per log.

Repeat: Repeat with the remaining dough pieces to make 8 cruffins total.

Pan and proof: Grease a standard 12-cup muffin tin (you’ll use 8 cups). Place each shaped cruffin into a cup, cut sides up. Lightly brush tops with a little melted butter. Cover loosely and let rise 30–45 minutes, until puffy.

Preheat the oven: Heat to 375°F (190°C). Place the rack in the center of the oven.

Bake: Brush again with melted butter and bake 18–22 minutes, until deeply golden with crisp edges. If browning too fast, tent loosely with foil for the last few minutes.

Finish: Cool in the pan for 5 minutes, then carefully remove. While warm, brush with remaining melted butter and roll in granulated sugar, or dust with powdered sugar.

Serve: Enjoy warm. The layers will be crisp on the outside and tender within.