Mix softened butter with flour and add water, starter, sugar, and salt, and knead it into a stiff dough.

Wrap the dough in cling-film and let it rest for an hour in room temperature.

Divide the dough in 4 equal pieces and flatten them to athickness of about 1/3" / 1 cm.

Run each piece of dough through the pasta machine at its thickest setting. Repeat and roll the doug thinner and thinner by decreasing the setting of the pastat machine. Or use a rollign pin and roll the dough to desired thickness.

Mix softened butter with cacao powder and sugar. Spread the the mixture on the dough.

Roll it from one end to the other to a cigar-formed log. Cut the log lengthwise with a floured knife, and fold each piece of dough together with the cut side facing outward.

Place the pieces of dough in a muffin cup or pan and let them ferment for about 3 hours, covered loosely with cling film.

Preheat the oven to 400ºF / 200ºC. Bake the Cruffins for 20 minutes, or until they have got a nice golden color.