Replies

Muffins with German streusel on top and bottom is very delicious. Soft and delicate dough must be refrigerated as recipe directs, before shaping. More flour makes texture of muffin heavier. Has recipe for a delightful Baker's Glaze.

HEART OF GOLD MUFFINS

ING 1 cup milk 1/2 cup sugar 2/3 cup solid vegetable shortening 1 teaspoon salt 2 packages dry yeast, dissolved in 1/2 cup warm water 4 egg yolks, beaten 3 whole eggs 1 tablespoon lemon juice 1 teaspoon grated lemon rind 4 2/3 cups sifted flour (divided use) German streusel (see recipe) Bakers glaze (see recipe) Melted butter to coat dough Ground cinnamon Raisins (optional)

TO MAKE DOUGH: Scald milk. Add sugar, shortening and salt; stir til dissolved. Cool. Add yeast, egg yolks and eggs, lemon juice and rind and about half of flour. In large bowl of electric mixer using dough hook, beat until dough is firm and air bubbles begin to appear and pop, about 2 min.

Mix in rest flour by hand. Wrap in oiled saran, then cover with damp cloth. Refrigerate 30 min. If you do not chill dough well, you will not be able to roll it out. Make streusel and glaze (recipes below).

TO PREPARE MUFFINS: Remove dough from refrigerator and roll out to a 24-by-12-inch rectangle. Dough will be very soft. Spread with melted butter, then sprinkle with cinnamon and raisins, if using. Roll up, jellyroll-style, starting at long end. Cut into 24 (1-inch) slices. Put half the streusel in bottoms of 24 greased muffin cups, then put 1 slice of dough in each muffin cup. Cover with remaining streusel. Let rise at room temperature 1 hour and 15 minutes.

Bake 375 degrees. 25 to 35 minutes or until lightly browned. Drizzle with Baker's Glaze. Let cool in tins 20 minutes. Remove and cool completely on racks. Make 24.

GERMAN STREUSEL: 1 cup (2 sticks) butter (room temperature) 1 cup sugar 2 egg yolks 3 1/2 cups flour Water In bowl, cream butter and sugar. Blend in egg yolks. Add flour and mix well. Add water, a few drops at a time, until mixture forms large crumbs.

BAKER'S GLAZE: 1 envelope unflavored gelatin 1/2 cup cold water 2 tablespoons corn syrup 1/4 teaspoon vanilla extract 1 pound powdered sugar In saucepan, soften gelatin in water. Bring water almost to a boil, stirring until gelatin dissolves. Stir in corn syrup and vanilla then slowly add powdered sugar.