I don’t know how to explain the full awesomeness of the Jellimussant.
It is a jelly doughnut, inside a croissant, inside a muffin.
And I am sure it is awesome…
I wouldn’t know. I’ve never made one.
My brother and I came up with this idea years and years ago, but it never came to any fruition. And then I was diagnosed with Celiac, so I can’t even taste-test them, so I’m not even going to bother.
NEVERTHELESS, I am sure this is a GREAT idea! And I just found all my notes on it buried in some old file folder on my computer.
This is the Great White Buffalo of my ideas.
It was the one that got away.
Show and Tell Time, folks!
Jellimussant Flairs (which are absolutely amazing)
I. Raspberry jelly
II. Chocolate muffin with chocolate chips
III. Butter Croissant, with raspberries on topChocaRaspbero
I. Chocolate filled
II. Chocolate muffin
III. Butter Croissant, with dark/white chocolate swirl on topChocaHeavenThe next best thing to Spanish Gold
I. Lemon custard filled
II. Cranberry Orange muffin
III. Butter croissant, with citrus glaze, and little orange/lemon rinds on topCitrusiliciousAn exotic fusion of the tamed pastry and the wild fruit
I. Boysenberry filling
II. Lemon zest muffin
I. Apple filling
II. Apple and cinnamon
III. Butter croissant, with cinnamon swirl on top Fruit of EdenYou cannot resist the temptations that lurk within
I. Cherry filling
II. Blueberry muffin
III. Butter croissant with white frosting swirl on topCherry Spangled BannerPatriotism comes in many delicious flavors.
I. Almond (amaretto?) custard
II. Almond poppy seed muffin
III. Butter croissant, cream cheese icing on top with brown sugar swirlsFor the nut in you.
I. 1/2 cheesecake, 1/2 strawberry (or kiwi?)
II. Strawberry muffin
III. Butter croissant, with cream cheese frosting on topSweetheartOur darling pastry
I. Vanilla Custard
II. Banana Nut muffin
III. Butter croissant, with baked almonds and honey glaze on topBananeMiel écrous
(banana honey nuts)For the nutty French in you
I. Blueberry filling
II. Poppy seed muffin
III. Butter croissant, with BluePavot
I. Cheesecake filling
II. Carrot cake muffin
III. Butter croissant, with honey and baked almond glaze on topCarrot24 carrot taste, with a hint of white cheesecake gold.
I. Mocha custard filling
II. Chocolate muffin
III. Butter croissant, with chocolate covered sliced coffee beans on topTop o’ tha MarninA perfect compliment to your marnin’ joe.
I. Plum custard filling
II. Cinnamon and Raisin muffin
I. Peach custard filling
II. Bran muffin
III. Butter croissant, plain
I. Blueberry filling
II. Blueberry muffin
III. Butter croissant, Blueberry HillNot recommended for curious little girls named “Violet”
* 1 cup warm milk (110 degrees F/45 degrees C)
* 1/3 cup water
* 1 egg, beaten
* 3 tablespoons margarine, melted
* 3/4 cup white sugar
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1 1/2 teaspoons ground nutmeg
* 1 tablespoon active dry yeast
* 3/4 cup any flavor fruit jam
* 2 quarts vegetable oil for frying
1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.
2. Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes.
3. Roll dough out to 1/4 inch thickness. With floured cookie cutter, cut into 2 1/2 inch rounds.
4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.
* 2 cups all-purpose flour
* 1/2 cup white sugar
* 3 teaspoons baking powder
* 1 tablespoon grated lemon zest
* 1/2 teaspoon salt
* 3/4 cup milk
* 1/3 cup vegetable oil
* 1 egg
1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
QUICK BUTTER CROISSANTS
Here is a remarkably simple method of making croissants that closely resemble the traditional ones the French serve for breakfast. You cut firm butter into flour, then blend the mixture with a yeast batter. The resulting dough is marbled with pockets of butter that form flaky layers when the croissants are baked. Best of all, you can store the dough in the refrigerator (up to 4 days) until you are ready to shape and bake the rolls.
1 pkg. active dry yeast
1 c. warm water (about 110 degrees)
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
About 5 1/2 c. all-purpose flour
4 tbsp. butter, melted and cooled
1 c. (1/2 lb.) very firm butter
1 egg beaten with 1 tbsp. water
In a large bowl, dissolve yeast in water; let stand until bubbly. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat to make a smooth batter, then blend in melted butter; set aside.
In a large bowl, using a pastry blender or 2 knives, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of small peas. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until flour is moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
Turn dough out onto a lightly floured board, press into a compact ball, and knead briefly to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough (wrapped in plastic wrap) in refrigerator.
On a floured board, roll 1 part of dough into a 14-inch circle, adding flour as needed to prevent sticking. Using a sharp knife, cut circle into 8 equal wedges.
Loosely roll each wedge from wide end toward point. Shape into a crescent and place, point side down, on an ungreased baking sheet. Repeat until all croissants are shaped and placed, 1 1/2 inches apart all around, on ungreased baking sheets. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing in a warm spot.)
When almost doubled (about 2 hours), brush with egg-water mixture. Bake in a 325 degree oven for about 35 minutes or until lightly browned. Serve warm, or let cool on racks. Makes 32 croissants.