Recipe: Yvonne's Heart of Gold Muffins with German Streusel and Baker's Glaze (not Gimbles')

HEART OF GOLD MUFFINS (NOT GIMBLES)
Source: Milwaukee Journal Sentinel; Food & Cooking, May, 2005

Yvonne M. Schilling, Wauwatosa, sent a recipe for "Hearts of Gold," which was requested by Pat Woida, Greenfield. Schilling wrote: "The muffin, with streusel on the top and bottom of each one, is very delicious. The dough is soft and delicate and must be refrigerated for the 30 minutes as stated in the recipe directions, before shaping into rolls. These rolls were made in my baking class at MATC West Campus and were enjoyed by everyone."

Schilling said she taught a variety of general cooking classes at MATC West campus for 23 years and retired just one year ago. The recipe was originally published in the Milwaukee Sentinel's By Request column and was called Marion's Hearts of Gold.

Schilling called the recipe "wonderful" and said a light touch is needed when rolling this dough out. She said if it is not adequately chilled, additional flour will be needed in order to roll it. When more flour is used, the texture of the muffin will be heavier. "When the dough is real soft, people tend to want to load up on the flour. If you use too much flour it won't be as light."

YVONNE'S HEARTS OF GOLD MUFFINS

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 until dissolved. Cool.

Add yeast, egg yolks and eggs, lemon juice and rind and about half of the 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 minutes.

Mix in remaining flour by hand. Cover with plastic wrap that has been oiled, then cover with damp cloth. Refrigerate 30 minutes. 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.

When ready to bake: Preheat oven to 375 degrees.

Bake 25 to 35 minutes or until lightly browned. Drizzle with glaze. Let cool in tins 20 minutes. Remove and cool completely on racks. Make 24.

FOR THE 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.

FOR THE 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.