Part 1- Dough Making- In a large bowl, combine all of the dough ingredients together,except soft butter. Mix everything together; then knead for a couple of minutes (nearly 15 minutes) into a smooth ball.

Cover with plastic wrap and let rest for 1 to 2 hours at room-temperature. It should expand and get double in volume.

Part 2- Layering- Divide the dough into 6 equal portions. Make balls, cover and let rest for 10 minutes over kitchen counter.

Cover five portions lightly with plastic wrap. Lightly dust the portion you’re working with and using a rolling pin, roll it out to 1/4 inch thickness. Be careful not to break the dough while rolling.

Part 3 - Shaping- Now with your fingers, gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.

Once finished, start rolling the dough from one end to the other, as tightly as you can, into a firm log.

Now, cut the log in half length-wise with a floured knife.

Then with the cut-side facing outward, twirl it into a semi-knot and tuck the ends underneath itself (*do not make them too tight, because they need a beat of room to expand*). Place the knots inside buttered muffin-pan.

Cover the pan loosely with plastic wrap and let proof at room-temperature for 1 ~2 hours until fully doubled in size.

Part 4 - Baking- Bake in a preheated oven at 400F/200C, for 18-20 minutes until puffed and golden browned.

Part 5 - Filling- To make the filling, beat together all the ingredients except raspberry jam. Set aside until needed.

Let cool completely on a cooling-rack. Spoon the almond butter cream into a piping bag fitted with 5mm nozzle. Push the nozzle into the middle of the cruffin and squeeze. Dust the cruffins with icing sugar and add a spoonful of raspberry jam on top.