Into a stand mixer bowl add the warm milk and water, sugar, salt, yeast, softened butter, and flour.

Attach the kneading attachment to the standmixer and let mix for 6-8 minutes until a smooth dough forms. If it's too sticky after 8 mins, add in another 4 tbsp of flour.

If you are kneading the dough by hands, transfer the dough on to a clean work surface and knead the dough for a few minutes(6-8 minutes)until it form a smooth dough.

FRIST PROOF: Shape it all into a ball, then cover it with a bowl or kitchen towel and let the dough rest on the counter for 30 minutes. This helps loosen the gluten strands to get a chewier, softer dough.

After the 30 mins, shape the rolls. First halve the large dough ball and set half aside, covered so it doesnt dry out.

Roll the other half out until it's about an inch thick, then using a cookie cutter, cut rounds. (about 2 ½ inches in diameter).

Repeat with the other half of the dough.

While that's proofing, make a cream cheese filling by mixing cream cheese, sugar and vanilla extract until smooth and fluffy.

Make the mango and strawberry compote by adding the chopped fruit to their respective pots, heat on medium low and wait until the fruit starts breaking down, about 4 minutes. Add in the sugar and lemon juice, then lower heat and continue to stir the mixture until the sugar dissolves and the mixture starts to simmer. Compote should be done once the fruit is jammy!

In a bowl, mix together the egg until runny- this is the egg wash.

When the dough discs are puffy, brush the surface of the rim with an egg wash, so that they will get a golden brown color and shine after baking. Use your fingers to press into the center of the disc and make round indentation in the center.

Fill the center with the cream cheese mixture, and optionally, add in some fruit jam or compote.

Next make the quick crumble: by mixing the dry ingredients (brown sugar, flour, cinnamon, and salt), then pour in the melted butter and stir with a fork until the mixture forms coarse crumbs. Don’t overmix—some larger and smaller chunks are ideal.

Generously sprinkle the crumb mixture over your muffin batter before baking.

Bake at 375 F or 190 C for 18-20 minutes until golden brown.

Enjoy!