Cruffin Dough

1. In a small mixing bowl, add yeast and warm milk. Let it sit for 5 minutes.
2. While the yeast milk mixture sits, attach dough hook to stand mixer. Combine flour, sugar and salt until incorporated.
3. Then add the yeast milk mixture on low speed. Mix on slow until the flour is combined, then increase the speed to medium speed for 5 minutes. The dough should be smooth.
4. Place the dough in a greased bowl, cover with a kitchen towel and let it rise for 1 hour. Then, place in fridge overnight or if you’re short on time, refrigerate for at least 2-3 hours.
5. After the dough has refrigerated, it’s time to press the butter. Cut your butter sticks in half (length wise) and set it our for 5-10 minutes to slightly soften. On a piece of parchment paper, sprinkle flour and and lay your cold (but not super firm) butter on the floured surface, flour the top of the butter and place the other piece of parchment paper on top. Use a rolling pin to press the butter into a 8”x8” square. Set aside while you roll out your dough.
6. Flour a surface or your countertop and roll out your dough into a 10”x10” square. Place the butter at an angle on top of the dough and fold the dough over the butter.
7. Gently roll the dough into an 18”x10” rectangle. Fold one end into the center of the dough and the other end over the previous fold. You’re essentially folding the dough like a letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll, fold and refrigerate the dough 2 more times. This creates the butter layers for the croissant.

Cruffin Filling

1. As the cruffins are refrigerating to the final time, it’s time to make the filling and preheat the oven. Preheat the oven to 425°F. In a small mixing bowl, combine melted butter, sautéed shallots, garlic powder, dijon mustard, and honey into the bowl. Mix with a spatula until fully combined.
2. Roll the cruffin dough out into an 8”x15” rectangle. Spread the filling over the top of the dough, making sure to spread it all the way to the edges.  Add the ham and cheese slices on top. Using a pizza cutter, cut 8 even 15” long dough strips. Roll each strip into a spiral and wrap the end over the top and tuck under the bottom.
3. Place the cruffin roll into a muffin tin and repeat for the following dough strips. Cover the muffin tin with plastic wrap for 20 more minutes. While the cruffins proof, mix together the egg white, water and poppy seeds.
4. Remove plastic wrap and brush the tops with the egg white mixture. Bake on 425°F for 5 minutes, lower the temperature to 375°F for the remaining 20 minutes.
5. Remove from oven and allow them to cool for about 10-15 minutes, top with fresh parsley. Enjoy!