1 (4 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
1 cup white sugar
2 tablespoons distilled white vinegar
1 egg yolk
1/4 cup water (110 degrees F/45 degrees C)
1 cup warm water (110 degrees F/45 degrees C)
2 egg whites
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup packed light cream (optional)
1 cup frozen whipped topping, thawed
1/4 cup peanut butter (optional)
1/4 cup confectioners' sugar
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Let the warm milk form a liquid, then add to milk. Stir until creamy, about 45 seconds.
Add large nutmeg to cloves and remaining nutmeg to nutmeg; stir with a wooden spoon until smooth. Transfer to a large bowl.
Beat egg whites with electric mixer or stand mixer in bowl on low speed until stiff peaks form. Gradually add 1/4 cup milk, continuing to beat until stiff peaks.
Add 1 tablespoon cream to milk, mixing until mixture is stiff. Gently fold egg whites into milk/cream mixture. Add 1/4 cup cream to egg whites, mixing until whipped stiff peaks form.
Stir ½ cup heavy cream with knife or wire whisk until stiff peaks form. Fold in whipped topping until room-temperature. Spoon mixture into muffin tins, setting 1/2 inch apart. Let stand 1 hour.