In a bowl put the milk with 1 tsp. of the sugar and the yeast. Stir well and let it rise for about 15 minutes.
Grate the orange peel.
If you choose to use dried fruits, pour hot water over them and leave them for 5 minutes. Then wash and dry them well.
Put the egg and the egg-yolks in a bowl.
Add the sugar.
Beat with the mixer for about 5-7 minutes until a fluffy mixture is obtained. The sugar must be completely dissolved.
In the meantime, the yeast must have be risen.
In the bowl, add the grated orange peel, the melted butter (40 grams), the orange juice and the yeast mixture. Stir briefly until all ingredients are mixed.
Start adding the flour.
You can mix by hand. I used the kitchen robot kneading attachment.
A ball of dough needs to start to form.
Pour the dough onto a floured top and knead some more. At this point, the dough took about 450 grams of flour.
You have to get a nice ball.
Put the dough in an oiled bowl. Be sure to lightly spread the dough itself.
Cover with household wrap or a cloth and leave in a warm place until it doubles its volume. Mine took about 45 minutes.
Return the dough to your desktop and divide it into 6 balls. You will get 12 cruffins. I preferred this one because the muffin tray I used for baking has 12 nests. If you use other muffin cups (for example paper ones) or a different pan with different size and number of muffin moulds, divide the dough into a different number of balls at your discretion.
Spread each ball into a rectangle about 1 mm thick. Only add flour if necessary in case the dough is very sticky.
Grease with soft butter.
Sprinkle with filling of your desire. I chose Turkish delight and crushed nuts.
Start winding on the wide side of the rectangle.
Roll in a tight roll.
Using a pizza knife or other sharp knife, cut the roll lengthwise to get 2 wicks.
Twist each wick to a "snail" so that the cut part remains outside. You can push the edge slightly underneath.
Do this with all wicks. You need to get 12 "snails".
Pre-coat the muffin mould with soft butter.
Insert the snails into the moulds.
Cover the cruffins with household wrap or a cloth and let them rise for about 15 minutes.
Bake the cruffins in a preheated oven at 200 degrees for about 10 minutes. Then reduce the temperature to 180 degrees and bake for another 15 minutes, until they are golden brown on top and are baked on the inside. You can check with a wooden stick or a toothpick.
Serve the cruffins sprinkled with icing sugar.
You do not have to make an icing. Even like this they are more than wonderful!