Soften the unsalted butter at room temperature, then shape it into a square about 1/2 inch thick. Place it in the refrigerator to chill thoroughly while you prepare the dough.

In a mixing bowl, combine all-purpose flour, granulated sugar, active dry yeast, and salt. Create a well in the center, then pour in warm milk and beaten eggs. Mix until smooth, then cover and let rise in a warm place for about 1 hour until doubled in size.

Once risen, roll the dough into a rectangle, about 1/4 inch thick. Place the chilled butter block in the center and fold the dough over it. Roll out again, and perform three folds, refrigerating for 30 minutes in between each fold.

Roll out the laminated dough to about 1/4 inch thick. Brush the surface with egg wash, then sprinkle on the chai spiced sugar generously. Roll it into a log, slice into rounds, and place in a muffin pan. Allow them to proof for 1-1.5 hours until visibly puffed.

Preheat your oven to 400°F. Brush the tops of the proofed cruffins with egg wash, then bake for 18-20 minutes or until golden brown and flaky. For an added touch, toss them in some reserved spiced sugar while still warm.