Thursday, February 11, 2010
Cinnamon Raisin English Muffins
Yield 6 muffins
2 1/4 cups flour
1/2 teaspoon sugar
21/2 teaspoons yeast
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter (melted and cooled)
1 cup buttermilk (heated to about 90 degrees F)
1 1/2 teaspoon cinnamon
1/3 cup raisins
cornmeal for sprinkling
In a bowl, add warmed buttermilk, butter, sugar, cinnamon, raisins and dry yeast. Add flour and mix with a wooden spoon until well incorporated and a ball of dough is formed. You can add up to 1/4 cup additioal flour, but you want a sticky dough.
Scrape dough out onto a floured board or surface, sprinkle with flour, and knead once or twice. The more you knead, the finer the "crumb" will be. Drop dough into a greased bowl, turn over, cover with tea towel and let rise in a warm area (I put it in my microwave and leave the door slightly open for at least one hour. The light in the microwave keeps the temperature warm. DO NOT TURN ON THE MICROWAVE WITH THE DOUGH IN IT.)
After it rises, carefully scrape it out onto a floured surface but do NOT punch it down. Knead once or twice and shape it into rectangle about one inch thick.
Flour a biscuit cutter, or a knife, cut out dough into 4 inch rounds. Shape into oval, flat rounds. Set aside.
Sprinkle cornmeal over a parchment lined baking sheet. Place the cut and shaped ovals of dough onto the cornmeal. Dust the tops liberally with cornmeal also. Top with waxed paper that has been sprayed with vegetable oil, and let rise for another hour.
Heat a dry griddle or skillet to medium heat and carefully place a few dough rounds onto the skillet. Do not crowd. Brown on each side, about 5 - 9 minutes per side. Do not let burn. You want golden muffns.
Remove and let cool for at least 20 minutes. Open with a fork and enjoy with your favorite topping. Butter, jelly, etc.