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Shalom dear readers!
Thank you for hanging in with me even though my blogging has been sporadic. I hope to update more often.
Because of my physical limitations, I am always looking for ways to make my batch-cooking techniques work for many things so that I don’t cook or bake every day.
This week I made a large Bosch batch of whole wheat raisin cinnamon almond bread, but the dough was softer than usual and I didn’t want to add more flour. The strength was not sufficient for loaves, so I made 2 dozen of my family’s favorite ~ Sticky Buns.
I was faced with what to make next since loaves were out and we had enough Sticky Buns for quite a few days. With the softer dough, I decided I would make baked muffins, but with a twist. I decided to fill the muffins with fruit filling like doughnuts! All the flavor with none of the fried, sugary doughnut downsides.
To make Fruit-filled Whole Wheat Raisin Dough-fins (yeah, I really thought that one up all on my own! <g>) start with your regular whole wheat raisin bread recipe, or use my recipe for Award-Winning Bread and add raisins and cinnamon to the dough.
Weigh out 4 ounces per Dough-fin and roll each into a ball.
On an oiled surface flatten out the ball with your hand until it is about 4-5 inches in diameter.
Scoop a rounded tablespoon of your favorite (healthy) preserve (not jelly or jam) and place it in the center of the flattened ball.
Pull up all the edges and pinch at the top, making sure there are no holes for the filling to escape.
Place the filled Dough-Fin in an oiled muffin tin and repeat until all are filled. Let rise, covered, in a warm place for about 30 minutes.
Bake in a preheated 350 degree oven for about 30 minutes, or until golden brown. Remove from tins and place (top side down) on a cooling rack.
Enjoy!
About Vickilynn Parnes
