Crazy Ideas, Volume I: The Jellimussant

I don’t know how to explain the full awesomeness of the Jellimussant.

It is a jelly doughnut, inside a croissant, inside a muffin.

And I am sure it is awesome…

My brother and I came up with this idea years and years ago, but it never came to any fruition.  And then I was diagnosed with Celiac, so I can’t even taste-test them, so I’m not even going to bother.

Anyway, I am sure this is a GREAT idea!  And I just found all my notes on it buried in some old file folder on my computer.  Show and Tell Time, folks!


Jellimussant Flairs

I. Raspberry jelly

II. Chocolate muffin with chocolate chips

III. Butter Croissant, with raspberries on topChocaRaspbero


I. Chocolate filled

II. Chocolate muffin

III. Butter Croissant, with dark/white chocolate swirl on topChocaHeavenThe next best thing to Spanish Gold


I. Lemon custard filled

II. Cranberry Orange muffin

III. Butter croissant, with citrus glaze, and little orange/lemon rinds on topCitrusiliciousAn exotic fusion of the tamed pastry and the wild fruit


I. Boysenberry filling

II. Lemon zest muffin

III. Butter croissant, with boysenberry and white frosting swirl on topBerriwinklefancy-line

I. Apple filling

II. Apple and cinnamon

III. Butter croissant, with cinnamon swirl on top Fruit of EdenYou cannot resist the temptations that lurk within


I. Cherry filling

II. Blueberry muffin

III. Butter croissant with white frosting swirl on topCherry Spangled BannerPatriotism comes in many delicious flavors.


I. Almond (amaretto?) custard

II. Almond poppy seed muffin

III. Butter croissant, cream cheese icing on top with brown sugar swirlsFor the nut in you.


I. 1/2 cheesecake, 1/2 strawberry (or kiwi?)

II. Strawberry muffin

III. Butter croissant, with cream cheese frosting on topSweetheartOur darling pastry


I. Vanilla Custard

II. Banana Nut muffin

III. Butter croissant, with baked almonds and honey glaze on topBananeMiel écrous

(banana honey nuts)For the nutty French in you


I. Blueberry filling

II. Poppy seed muffin

III. Butter croissant, with BluePavot

(blue poppy)


I. Cheesecake filling

II. Carrot cake muffin

III. Butter croissant, with honey and baked almond glaze on topCarrot24 carrot taste, with a hint of white cheesecake gold.


I. Mocha custard filling

II. Chocolate muffin

III. Butter croissant, with chocolate covered sliced coffee beans on topTop o’ tha MarninA perfect compliment to your marnin’ joe.


I. Plum custard filling

II. Cinnamon and Raisin muffin



I. Peach custard filling

II. Bran muffin

III. Butter croissant, plain


I. Blueberry filling

II. Blueberry muffin

III. Butter croissant, Blueberry HillNot recommended for curious little girls named “Violet”


Jellimussant recipe:




Jelly Doughnut:


    * 1 cup warm milk (110 degrees F/45 degrees C)

    * 1/3 cup water

    * 1 egg, beaten

    * 3 tablespoons margarine, melted

    * 3/4 cup white sugar

    * 4 1/2 cups bread flour

    * 1 teaspoon salt

    * 1 1/2 teaspoons ground nutmeg

    * 1 tablespoon active dry yeast

    * 3/4 cup any flavor fruit jam

    * 2 quarts vegetable oil for frying


   1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.

   2. Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes.

   3. Roll dough out to 1/4 inch thickness. With floured cookie cutter, cut into 2 1/2 inch rounds.

   4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.

   5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.






    * 2 cups all-purpose flour

    * 1/2 cup white sugar

    * 3 teaspoons baking powder

    * 1 tablespoon grated lemon zest

    * 1/2 teaspoon salt

    * 3/4 cup milk

    * 1/3 cup vegetable oil

    * 1 egg


   1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

   2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

   3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.


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