Step aside cronuts, you magnificently flakey abominations, you’ve had your day. It’s time to usher in the age of a new ‘frankenfood’, and I’ve got just the thing:
Sounds sexy, doesn’t it?
Essentially, it’s a donut that’s cooked like a muffin, except… No, actually, that is all it is.
But when it’s filled with lusciously fruity jam, dusted in a crust of cinnamon sugar and served warm, you’ll bust a muffnut to get one.
Cinnamon Jam Muffnuts:
Makes 10 (depending on size)
500g plain flour
60g caster sugar
Pinch of salt
3tsp dried yeast
250ml warm (not hot) milk
100g melted butter
3 egg yolks
Extra flour for kneading
Good quality strawberry or raspberry jam
Extra melted butter for brushing
200g white sugar
Combine flour, sugar, salt and yeast in a bowl. Add milk, butter and egg yolks. Stir to combine, then knead on a floured surface until a smooth dough forms.
Spray a bowl with oil, place dough inside, cover with a tea towel and leave somewhere warm for 1-2 hours to prove. Dough should double in size.
Transfer dough to a floured surface and beat air out of it. Cut into 10 equal pieces (depending on the size of your muffin tin), and form each into a circle with a generous teaspoon of jam inside (see video above). Seal carefully, and place each ball into a greased muffin pan.
Preheat oven to 170°C.
Cover muffin trays with tea towel and leave to prove for another 45-60 minutes.
Bake muffnuts for 30-40 minutes (being careful to not overcook them- the dough should stay a little sticky around the jam).
Combine sugar and cinnamon.
Leave muffnuts to cool for 10 minutes, then brush with melted butter and roll in cinnamon sugar.
Serve while jam is still warm.
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