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Published:April 24th, 2009 18:34 EST
The Best Usage Of Gourmet Jelly On Earth!

The Best Usage Of Gourmet Jelly On Earth!

By Rocco Loosbrock

Vanilla Glazed Jelly Donut Muffins!

This is a recipe that is awesome because while it is still scrumptiously delicious, it is a lot healthier for us than traditions, conventional jelly donuts. As an huge, extra additional advantage, they are quick, easy and inexpensive to make at home and personally, I think they taste BETTER than a regular, everyday jelly donut!

This recipe helps you to create something that is a wonderful mix between a fried jelly donut and a nice, moist muffin. Cook them with ease and then simply Fill them with your favorite jelly.

(Yields 16 muffins)


1 cup milk
4 1/2 tablespoons canola oil
1/4 cup light cream cheese
1/3 cup sugar
1 teaspoon salt
2 large eggs
3 1/2 cups unbleached white flour (use 1/2 cup during the "kneading" step)
1 packet active dry yeast (Approximately 2 teaspoons)
1/2 cup of your favorite gourmet jelly or jelly combination.

Vanilla Glaze:

1 cup powdered sugar
 2 teaspoon water
1/2 teaspoon vanilla extract 


Pour milk into a small saucepan and cook over low heat until just hot.

Put 2 tablespoons of the canola oil along with your cream cheese, sugar and salt in a large mixing bowl and beat with an electric mixer on low until blended.

Now slowly pour the hot milk over your cream cheese mixture and continue to beat until it is well blended.

Then add your eggs one at a time, beating then into the mixture well after each addition.

Now stir together 2 cups of 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.

Place the dough onto a well-floured surface and knead until smooth and elastic for about 5 minutes.

Now put the dough in a large mixing bowl that has been lightly coated with canola oil or canola margarine.

Carefully turn the dough over to coat the entire surface with oil.

Be sure to cover bowl and let dough rise in a warm place until doubled, about 1 1/4 hours.

Then 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.

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 8 minutes, or until the tops of the doughnut muffins are nicely browned.

Remove from the oven to cool.

Top with a vanilla glaze.


Rocco "Boss Hog" Loosbrock 


(SOP readers use coupon code SOP to get 10% off your next Gourmet Jelly order) 


Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club