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DOUGH
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1 Whisk flours together (set aside)
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Combine 2 tsp sugar yeast and warm milk and let
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stand until foamy (5 Minutes)
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2 Combine 1/2 cup flour mixture to yeast and beat
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until well combined.
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3 Add 1/3 cup sugar, eggs,sour cream butter,
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salt, vanilla and lemon until combined add
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the remaining flour in batches and beat well
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4 add more flour if necessary to make a soft but not
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sticky dough
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5 Knead the dough about 4 minutes and place in
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an oiled bowl to rise (double in size about 1 hour)
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FILLING:
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1 Butter 12 muffin cups. Punch down the dough and
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divide in half. On a lightly floured surface role one
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piece into a 12 by 8 inch rectangle
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2 Beat an egg with the light cream and brush the
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surface with the mixture. Sprinkle half of the
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remaining filling ingredients in the order given
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over the surface leaving 1/2 margin along the sides
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3 Roll the dough from the long side (jelly roll) and
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pinch to seal well.
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4 Cut crosswish into 6 (2 inch thick) slices and press
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into the muffin cups
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5 Cover with plastic wrap to rise (30 Minutes) and
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preheat oven to 375 with rack in the center
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TOPPING:
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1 combine the flour,sugar, cinnamon and cut in the
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cold butter until crumbly
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2.Brush the muffins with some of the leftover egg
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and cream mixture and press the topping on top
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to adhere
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3 Bake for about 20 - 22 minutes until slightly brown
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and firm to the touch cool on a rack
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4 drizzle the top of each muffin with about 1 tsp
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of chocolate syrup and sprinkle with powered
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sugar
