Kaya Croissant Muffins
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Kaya Croissant Muffins
Kaya Croissant Muffins

Creamy, dreamy coconut egg jam pairs beautifully with these sesame-coated croissant muffins.

Servings: 12 servings (1 serving = 1 muffin)
Prep
INGREDIENT
WEIGHT
MEASURE
Kaya Coconut Jam
INGREDIENT
WEIGHT
MEASURE
Coconut cream, canned
1 lb
2 cups
Granulated sugar
4 oz
2/3 cup
Palm sugar, light
4 oz
2/3 cup
Egg yolks, large
8 each
Assembly
INGREDIENT
WEIGHT
MEASURE
Sesame seeds
3 oz
1/2 cup
Prep
  1. Place croissants on parchment-lined sheet pan; thaw in cooler overnight.
Kaya Coconut Jam
  1. Stir together coconut cream, granulated and palm sugars in medium, heavy-bottomed sauce pan.
  2. Cook on medium heat, stirring continuously, until sugar is melted.
  3. Beat egg yolks in separate bowl until smooth; stir constantly and slowly drizzle a small amount of coconut cream mixture to temper the yolks.
  4. Continue slowly adding small amounts of coconut cream mixture while constantly stirring until fully combined; pour mixture back into saucepan.
  5. Cook on low to medium low heat, stirring constantly until mixture is thick (approx. 8-10 minutes). DO NOT allow to boil.
  6. Remove pan from heat and cool completely under refrigeration (approx. 2-3 hours); place in airtight container and store for up to 1 week in cooler if desired.
Assembly
  1. Place croissants on parchment-lined sheet pan; thaw in cooler overnight.
  2. Slice thawed dough in half cross-wise, then fold narrow end under wider end and pinch together to seal.
  3. Roll all sides of dough in sesame seeds; place each piece in greased popover pan with pinched seam side down.
  4. Let dough proof on open rack at room temperature until double in size (approx. 2 hours) then bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
325°F
16-18 minutes
Standard Oven
375°F
18-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Finishing
  1. Allow croissants cool in pan for 5 minutes then carefully remove and allow to cool completely.
  2. Carefully cut out a small hole in middle of each croissant top; remove piece to hollow out croissant.
  3. Pipe approx. 1.5 oz Kaya Coconut Jam into center of each croissant, allowing jam to show on top.

  • Garnish jam with 1/2 tsp toasted coconut flakes and a small piece of pandan leaf if desired. Substitute coconut sugar for palm sugar for a darker jam color if desired. Add 1 pandan leaf, tied in a knot, with coconut cream to infuse more flavor; remove prior to cooling jam.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 muffin
Calories
480
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
20g
101%
Trans Fat
1g
Cholesterol
160mg
53%
Sodium
280mg
12%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
9%
Sugars
23g
Protein
9g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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