Recipe - Cruffin Using Pasta Machine 

1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place.
2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.

1. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, 90g water, butter and old dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of water at a time. 
2. Transfer the dough to a clean and slightly floured surface then divide into 5 equal portions. Work with one portion at a time. Flatten the dough and roll into a flat rectangle shape that fit into the pasta machine.  Dust the dough with enough flour. Flatten each dough by passing it through a pasta machine a few times until you achieve a long and paper-thin dough. Start from the thickest setting and then adjust downward to the thinnest.  Make sure to keep the dough well-floured to avoid sticking on the machine each time.
3. Lay the dough flat on the counter if you have a very long counter.  Otherwise,  fold few folds at one end of the dough so that it can fit into your counter top.  Spread a thin layer of butter (soft room temperature) on the flat dough surface evenly with spatula or hand.  Once finished, roll the dough from one end to the other like swiss roll into a firm log.  Using a knife, cut the log in half length-wise. Twirl it into a semi-knot with the cut-side facing outward then tuck the ends underneath.  Place the dough into the muffin pan.  Continue the rest of the dough until finish.
4. Cover the muffin pans loosely with cling film or kitchen towel and let them proof for 2 hours until double in size in warm place.
5. 15 minutes before baking, preheat the oven to 200C.
6. Bake at preheated oven for 20 to 25 minutes, or until golden brown.
7. Remove from oven and let them cool on rack.  

1. You may sprinkle some icing sugar on top before serving or serve together with jam.