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Jelly Doughnut Muffins




Source of Recipe


David


Recipe Introduction


These are a cross between a fried jelly doughnut and a moist muffin.
Fill them with your favorite jelly.




List of Ingredients




Jelly Doughnut Muffins from David



1 cup milk
4 1/2 tablespoons canola oil, divided
1/4 cup light cream cheese
1/3 cup sugar
1 teaspoon salt
2 large eggs
3 cups unbleached white flour (use 1/2 cup more, if needed, in kneading step)
1 packet active dry yeast (or about 2 teaspoons)
1/2 cup jelly of your choice (boysenberry, raspberry, and cherry work well)




Recipe



1. Place milk in a microwave-safe glass and microwave on high until
fairly hot to the touch, about 1 minute. (Or put in a small saucepan
and cook over low heat until just hot).

2. Place 2 tablespoons of the canola oil along with the cream cheese,
sugar, and salt in a large mixing bowl and beat with an electric
mixer on low until blended. Slowly pour the hot milk over the cream
cheese mixture, and continue to beat until well blended.

3. Add the eggs one at a time, beating well after each addition.

4. Stir together 2 cups of the flour and the yeast in a large bowl.
Add the flour mixture slowly to the milk mixture and beat on low
until smooth. Beat in the remaining flour to make a soft dough. Turn
the dough onto a well-floured surface and knead until smooth and
elastic, about 5 minutes.

5. Place the dough in a large mixing bowl that has been lightly
coated with canola oil or canola margarine. Turn the dough over to
coat the entire surface with oil. Cover bowl and let dough rise in a
warm place until doubled, about 1 1/4 hours.

6. Add 1/2 teaspoon of the canola oil to the bottom of each of 16
muffin cups. Punch down the dough and split it into 16 equal-sized
balls (about the size of golf balls). Using your hands, press each
ball into a 1/2-inch thick circle, and then spoon 1 1/2 teaspoons of
jelly into the middle. Bring up all the sides of the dough to wrap
the jelly, squeezing the dough ends together well to seal. Place each
ball in a muffin cup, and roll around to cover the entire surface
with oil.

7. Let rise in a warm place until almost double in size, about 30
minutes. Preheat oven to 375 degrees. Place the muffin tin in the
oven and bake for 15-18 minutes, or until the tops of the doughnut
muffins are nicely browned. Remove from the oven to cool. Top with a
vanilla glaze if desired (made with 1 cup powdered sugar, 2 teaspoon
water, and 1/2 teaspoon vanilla extract or 1/4 teaspoon almond
extract).


Makes 16 muffins