BLUEBERRY CROISSANT MUFFINS
Makes 9 muffins
These tall, extravagant morning buns are comprised of crispy, flaky croissant dough that’s rolled, cut, and baked to beautiful heights using popover pans. They’re coated in blueberry sugar and generously filled with luscious blueberry curd, adding a delightful texture and a burst of blueberry flavor. Unlike traditional croissant doughs that use a butter block, or beurrage, this recipe incorporates the butter into the dough. Then it proceeds with folding the dough, making it come together quickly and roll out beautifully. It is essential to use European-style butter as it contains a higher percentage of fat and less water content, which results in a creamier, decadent taste and is crucial in developing the dough’s flavor.
Dough:
⅓ cup (80 grams) warm water, 110°F (43°C) to 115°F (46°C)
6 tablespoons (72 grams) granulated sugar, divided
1 (0.25-ounce) package (7 grams) active dry yeast*
4½ cups (572 grams) bread flour
3½ teaspoons (10.5 grams) kosher salt
1 cup (227 grams) plus 6 tablespoons (84 grams) cold unsalted European-style butter, cut into ¾-inch cubes and divided
1 cup (240 grams) cold whole milk
All-purpose flour, for dusting
Topping:
1 cup (200 grams) granulated sugar
0.75 ounces (21 grams) freeze-dried blueberries, finely ground
Blueberry Curd (recipe follows)
1. For dough: In a small bowl, stir together ⅓ cup (80 grams) warm water, ½ teaspoon (2 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 5 tablespoons plus2½ teaspoons (70 grams) sugar at low speed until combined. Add 6 tablespoons (84 grams) cold butter; beat until mixture resembles coarse bread crumbs, about2 minutes. Add remaining 1 cup (227 grams) cold butter; pulse mixer between low speed and “off” setting just until butter is coated with flour.
3. Add cold milk to yeast mixture; while pulsing mixer between low speed and “off” setting, add yeast mixture to flour mixture in a slow, steady stream just until a shaggy dough comes together. (There will still be large pieces of butter.)
Lightly dust
