Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of salt until well blended.

Activate Yeast: In a separate bowl, combine 1 packet of active dry yeast with ½ cup of lukewarm milk and ½ cup of lukewarm water. Allow this mixture to stand for 5-10 minutes until frothy.

Mix Dough: Pour the yeast mixture into the bowl with dry ingredients and add 1 large beaten egg. Stir until the dough starts to form, then bring it together with your hands.

Incorporate Butter: Gradually add ¼ cup of softened unsalted butter to the dough, kneading it in until fully incorporated.

Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover and let it rise for 1 to 1.5 hours, or until doubled in size.

Prepare Butter Block: Flatten ½ cup of cold unsalted butter between parchment paper into a rectangle and chill.

Laminate Dough: Roll out the risen dough, encase the chilled butter block, and fold and refrigerate for ultimate flakiness, repeating this process two more times.

Prepare Peach Filling: Toss 2 cups of diced peaches with ¼ cup of sugar, 2 tablespoons of flour, ½ teaspoon of ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon of lemon juice.

Shape Cruffins: Roll out the laminated dough again, spread filling evenly, roll tightly into a log, and slice into 12 pieces.

Second Rise: Arrange the sliced pieces in a greased muffin tin, cover with a cloth, and let rise for 30-45 minutes.

Bake: Preheat oven to 375°F (190°C). Bake cruffins for 25-30 minutes or until golden brown.

Finish: Allow cruffins to cool slightly, brush with melted butter, and sprinkle a mixture of cinnamon and sugar on top.