In a small bowl, combine active dry yeast with warm milk and sugar. Stir gently and let it sit until foamy.

In a large bowl, whisk together flour and salt. Pour in the foamy yeast mixture, stir to form a dough, and knead until smooth.

Shape the dough into a ball, place in a greased bowl, cover, and refrigerate for at least 1 hour.

Roll the chilled dough into a rectangle, add cold butter slices on two-thirds, fold to create layers, roll and fold again, and refrigerate.

Cut laminated dough into 2-inch strips and wrap each strip around a greased muffin tin cavity.

Preheat oven to 375°F. Brush cruffins with egg wash and let rise until puffy.

Bake for 20-25 minutes until golden brown and crispy.

Let cool on a wire rack, then fill each cruffin with your choice of fillings.