Grapefruit Curd Cruffins

The one day of the year that really requires a special breakfast is Mother's Day. These are my version of the modern hybrid bake, the cruffin. They are a danish pastry dough rolled into a coil and baked sprinkled with sugar, then filled with grapefruit curd and dusted with icing sugar.

The dough was possibly the best danish pastry dough I have made. It baked to wonderfully crisp but light, flaky and well puffed. The grapefruit curd is slightly tangy, but cuts through the sweetness from the sugar topping and rich butteriness from the pastry. I think these are near perfect and hopefully make for a great Mother's Day treat.