Mix the Dry Ingredients: In a large bowl, combine the flour, granulated sugar, salt, and instant yeast. Mix well.

Add Wet Ingredients: In another bowl, whisk together the warmed milk, egg, softened butter, and vanilla extract. Pour this mixture into the dry ingredients and stir until a dough forms.

Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Roll Out the Dough: Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick.

Add Filling: Spread the pastry cream evenly over the surface of the rolled-out dough.

Fold and Cut: Fold the dough into thirds like a letter and then cut it into strips about 1 inch wide.

Shape the Cruffins: Take each strip and roll it loosely into a spiral. Place each spiral into a greased muffin tin, letting it rise for another 30 minutes.

Preheat the Oven: While the cruffins rise, preheat your oven to 375°F (190°C).

Bake the Cruffins: Brush the tops of the cruffins with egg wash and bake for 20-25 minutes until golden brown.

Cool and Dust: Allow the cruffins to cool slightly before dusting with powdered sugar. Serve warm.