Cooking Steps
In a large bowl, combine all the dough ingredients together, except the butter. Mix everything together; then knead it for around 15 minutes into a smooth ball.
Cover it with plastic wrap and let rest it for 1 to 2 hours at room-temperature. It should expand and double in size.
Divide the dough into 6 equal portions. Make balls, cover it and let it rest for 10 minutes over the kitchen counter.
Cover 5 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.
Now with your fingers, gently rub a thin layer of the room-temperature butter (has to be very soft) 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. 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.
Bake in a preheated oven at 400F or 200C, for 18-20 minutes until puffed and golden browned.
Beat together all the ingredients except the 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.