Caramel Filled Pastry Puffs (Print Version)

# Ingredients:

→ Base Mix

01 - Regular flour (2 cups)
02 - White sugar (¼ cup)
03 - Quick yeast (1 packet/2¼ teaspoons)
04 - Lukewarm water (½ cup)
05 - Plain butter (½ cup, softened)
06 - Table salt (½ teaspoon)

→ Sweet Topping

07 - White sugar (½ cup)
08 - Cinnamon powder (2 teaspoons)

→ Extra Stuffing

09 - Caramel milk spread (1 cup)

# Instructions:

01 - Put flour, sugar, yeast and salt in a big bowl. Slowly add warm water while mixing until you get a soft ball
02 - Place your dough on a floured counter and work it with your hands for roughly 10 minutes till it feels smooth
03 - Flatten dough into a rectangle, smear butter on top, then fold like a letter. Do this folding and flattening two more times. Cool for 1 hour
04 - Cut dough into 12 same-sized chunks, stretch each into strips, then twist them into greased muffin cups
05 - Put them somewhere warm for an hour until they puff up to twice their size
06 - Heat oven to 375°F (190°C) and cook for 20 minutes until they turn golden
07 - Stir sugar with cinnamon in a flat dish, then roll each hot pastry in it for a sweet coating
08 - If you want, squeeze some caramel milk spread into the middle of each pastry

# Notes:

01 - Mix of croissant texture with muffin shape
02 - Tasty with or without the caramel filling
03 - Tastes way better right after baking
04 - Needs cooling time for proper butter layers

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