DIRECTIONS

In a stand mixer fitted with the dough hook, whisk together bread flour, all-purpose flour, instant dry yeast and salt. Add 1/2 cup lukewarm milk and knead on low speed for 2 to 3 minutes. Add a little more milk if it has difficulty coming together.

Add 3 1/2 tablespoons cubed butter, and knead on low for 5 to 7 minutes until incorporated. Increase speed to medium and knead for 10 to 15 minutes or until the dough is smooth. Cover with a towel or plastic wrap and let it rest for 40 to 45 minutes at room temperature.

Mix the filling by putting all the ingredients in a bowl and mixing until combined.

Roll the dough: Transfer the dough to a lightly floured surface, and cut into 8 equal portions. Working with 1 portion at a time, dust dough with a little flour and roll out as thin as possible. Lay the dough flat on the counter and spread some of the the softened compound butter over the dough. Sprinkle on some of the filling. Roll the dough from one small end to the other as tightly as possible. Cut it in half lengthwise. With the cut side facing out, twist it into a knot and tuck the ends underneath. Place in a buttered muffin tin. Twist the other knot. Repeat with the other 7 pieces of dough until you have 16 knots.

Cover the pan loosely with plastic wrap or a kitchen towel and let rise for 2 to 3 hours until fully doubled in size or overnight in the refrigerator.

Preheat the oven to 400 degrees. Brush cruffins with egg wash, and bake for 25 minutes until golden brown. Let cool. Cut out a whole in the middle and fill with jam. Top with a dollop of whipped cream.