Irresistible Raspberry Cream Cheese Cruffins

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Delightful hybrid of croissant and muffin filled with fresh raspberries and cream cheese, perfect for any occasion.

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Activate the yeast by combining it with warm milk and sugar in a small bowl. Let it sit until frothy, about 5-10 minutes.
Mix the flour and salt in a large bowl, then create a well in the center.
Pour the yeast mixture and melted butter into the flour well.
Stir with a wooden spoon until a dough begins to form.
Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Allow it to rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Prepare the cream cheese filling by beating the cream cheese and powdered sugar until smooth in a mixing bowl.
Roll out the dough on a floured surface into a large rectangle.
Spread the cream cheese filling evenly over the dough.
Sprinkle the fresh raspberries over the filling.
Fold the dough into thirds, like a letter.
Cut the folded dough into strips about 1-inch wide.
Twist each strip and place them into greased muffin tins.
Let the cruffins rise in the tin for about 20-30 minutes.
Bake for 25-30 minutes or until golden brown.
Cool in the tin for a few minutes before transferring to a wire rack.
Dust with powdered sugar if desired before serving.