Place the milk in a medium-sized bowl and microwave in 15-second intervals until it reaches 110°F, you will know it is at the correct temperature when a meat thermometer placed into the milk reaches 110°F, do not heat for longer. Sprinkle the yeast on top, and let sit 5 minutes. Add the beaten egg and vanilla, mix to combine.
In a large bowl, add the flour, sugar, freeze-dried strawberries, and salt. Whisk to combine. Melt 1 & 1/2 tablespoons of the unsalted butter and mix into the wet ingredients. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a loose dough starts to form.
On a clean, lightly floured work surface, turn out the dough and knead by hand until the dough comes together with no dry spots, but do not overwork. The dough will still be slightly wet/tacky.
Form the dough into a rough rectangle and place it onto a baking sheet that is lightly floured, and lightly flour the top of the dough. Cover with plastic wrap and place in the fridge for one hour.
Lightly flour a clean work surface. Roll out the dough into a 10x17 inch rectangle. Make sure it is not sticking to the work surface, add more flour if necessary. With a short side of the dough facing you spread the softened butter (it should be very soft but not melty, just easy to spread) over the dough on the lower two-thirds. Leave a 1/2 inch border around all the sides and do not butter that area.
Now, make a three-way fold. Fold the upper 1/3 of the dough over onto the buttered side, towards the center of the dough. Next, fold the lower 1/3 of the dough on top, making a rectangle. No butter should be exposed, it is sealed completely. Pinch all the edges on the seams so no butter escapes.
Gently roll out the dough into a 10x17 rectangle. Keeping the surfaces lightly floured. Brush off any excess flour, and again, take the top 1/3 of the dough and fold in toward the center, take the bottom 1/3 of the dough and fold on top to form a rectangle. Place back on the baking sheet and cover with plastic wrap and refrigerate for 45 minutes. Repeat this same folding and rolling out process three more times with 30 minutes in the fridge between each interval.
After the last fold, place it back on the sheet tray, cover with plastic wrap and place in the fridge for 5 hours, preferably overnight.
When you are ready to prepare the rolls, roll out the dough onto a lightly floured, clean work surface into a 20x12 inch rectangle. Have the longer side facing you. Next, add the fillings.
For the filling
Mix together the cinnamon and sugar. Sprinkle all over the dough, leaving a 2-inch border around the whole dough. Press the sugar into the dough, and do the same 1/3 fold as previous. Roll out again into a 20x12 inch rectangle.
Cut into 12 even strips, this is most easily done with a pizza cutter. Tie each strip into a loose knot and place into a muffin tin. Cover with plastic wrap or a clean kitchen towel and place in a warm place until the dough is about doubled in size. Depending on the temperature of your home, this can take about an hour and a half.
For the topping
Preheat the oven to 350°F. Beat together the egg and water to make an egg wash. Brush the egg wash lightly on top of each cruffin. Sprinkle on the turbinado sugar onto each one. Bake for 18-20 minutes until golden brown.
Let cool for 5 minutes in the muffin tin on a wired rack. Once slightly cooled, take out the cruffins and let cool completely on the wired rack.
For the stuffing
Once the cruffins are cooled, warm up the chocolate hazelnut butter in a microwave-safe bowl by microwaving in 15-second intervals, stirring in between until pipeable.
Place the chocolate hazelnut butter into a piping bag or a resealable plastic bag and cut a small corner off. Taking a pairing knife, cut a small hole into the top of each cruffin and stuff with 1 tablespoon the chocolate hazelnut butter each.
*or granulated sugar**You can do this in a blender.
Chocolate Strawberry Cruffins Recipe found on https://thissillygirlskitchen.com/chocolate-strawberry-cruffins/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.