Bobka Muffins

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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

* Per serving · 4 servings · Values may vary.