E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fruit and Spice English Muffins Samantha Seneviratne | February 4, 2021 Make the dough for these english muffins in the evening, then quickly toast them on your griddle in the morning for the perfect cozy breakfast. We like to serve them with a little fruity jelly or jam. Level Intermediate Prep Time 65 minutes Cook Time 12-15 minutes Serves 12 Cook it With Our Blacklock Double Burner Griddle Ingredients ⅔ cup whole milk, warmed 3 tablespoons granulated sugar, plus more for sprinkling 1½ teaspoons active dry yeast 3 ½ cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon kosher salt ⅓ cup finely chopped dried cherries ⅓ cup finely chopped dried apricots ¾ cup water, warmed 2 tablespoons melted coconut oil, plus more for brushing cornmeal, for coating (optional) Directions In a small bowl, combine the milk with a pinch of sugar and the yeast. Let stand until foamy, 5 minutes. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cinnamon, salt, cherries, and apricots. Add the milk mixture, the water, and the coconut oil to the flour mixture. Turn the mixer on and knead the dough until it is smooth and elastic, 8 minutes. (You may have to stop the mixer and kick the dry flour into the center a few times in order to help it incorporate properly.) Scrape down the sides of the bowl and tuck the dough into a neat, taut ball. Cover with plastic and set aside until doubled. Once the dough has doubled, remove the plastic wrap and fold the dough over onto itself a few times to release the air. Replace the plastic wrap and refrigerate the dough for at least 6 hours or overnight. Sprinkle cornmeal in a rimmed baking sheet to cover. After the long rest, cut the dough into 12 equal pieces. Roll each piece into a tight ball and set it on the cornmeal. Flip each dough ball over so the top and bottom has a very light coating of cornmeal. Cover lightly with plastic and set aside to puff up, about 45 minutes. Meanwhile, heat your Blacklock Double Burner Griddle over medium-high heat until hot. Reduce the heat to medium and brush with a light coating of coconut oil. Set a few dough balls onto the griddle and press down to flatten slightly. (I like to put two balls over the two heat sources under the griddle.) Cook until golden brown and set on one side, 6 minutes, then flip and repeat for another 6 minutes. It may take a few less or a few more minutes to cook the english muffins all the way through. You also may need to adjust the heat often to make sure everything is browning properly and nothing is burning. Keep a close eye. Once the muffins are done, shift them to the middle of the griddle (where there is no heat source) to continue to cook without browning while you add four more the griddle around them. Repeat the process, removing the 4 from the middle and shifting the 4 from the edges into the middle, until you have cooked all the muffins. Transfer the cooked muffins to a cooling rack to cool completely. They might feel ever-so-slightly underdone, but these muffins are meant to be toasted! To serve, split with a fork and toast. Contributed By: Samantha Seneviratne Samantha Seneviratne is a cookbook author, host, and food stylist who lives with her son Artie in Brooklyn. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Red Velvet Cake View recipe Chimichurri Steak and Eggs View recipe Iron Skillet Roasted Mussels View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fruit and Spice English Muffins Samantha Seneviratne | February 4, 2021 Make the dough for these english muffins in the evening, then quickly toast them on your griddle in the morning for the perfect cozy breakfast. We like to serve them with a little fruity jelly or jam. Level Intermediate Prep Time 65 minutes Cook Time 12-15 minutes Serves 12 Cook it With Our Blacklock Double Burner Griddle Ingredients ⅔ cup whole milk, warmed 3 tablespoons granulated sugar, plus more for sprinkling 1½ teaspoons active dry yeast 3 ½ cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon kosher salt ⅓ cup finely chopped dried cherries ⅓ cup finely chopped dried apricots ¾ cup water, warmed 2 tablespoons melted coconut oil, plus more for brushing cornmeal, for coating (optional) Directions In a small bowl, combine the milk with a pinch of sugar and the yeast. Let stand until foamy, 5 minutes. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cinnamon, salt, cherries, and apricots. Add the milk mixture, the water, and the coconut oil to the flour mixture. Turn the mixer on and knead the dough until it is smooth and elastic, 8 minutes. (You may have to stop the mixer and kick the dry flour into the center a few times in order to help it incorporate properly.) Scrape down the sides of the bowl and tuck the dough into a neat, taut ball. Cover with plastic and set aside until doubled. Once the dough has doubled, remove the plastic wrap and fold the dough over onto itself a few times to release the air. Replace the plastic wrap and refrigerate the dough for at least 6 hours or overnight. Sprinkle cornmeal in a rimmed baking sheet to cover. After the long rest, cut the dough into 12 equal pieces. Roll each piece into a tight ball and set it on the cornmeal. Flip each dough ball over so the top and bottom has a very light coating of cornmeal. Cover lightly with plastic and set aside to puff up, about 45 minutes. Meanwhile, heat your Blacklock Double Burner Griddle over medium-high heat until hot. Reduce the heat to medium and brush with a light coating of coconut oil. Set a few dough balls onto the griddle and press down to flatten slightly. (I like to put two balls over the two heat sources under the griddle.) Cook until golden brown and set on one side, 6 minutes, then flip and repeat for another 6 minutes. It may take a few less or a few more minutes to cook the english muffins all the way through. You also may need to adjust the heat often to make sure everything is browning properly and nothing is burning. Keep a close eye. Once the muffins are done, shift them to the middle of the griddle (where there is no heat source) to continue to cook without browning while you add four more the griddle around them. Repeat the process, removing the 4 from the middle and shifting the 4 from the edges into the middle, until you have cooked all the muffins. Transfer the cooked muffins to a cooling rack to cool completely. They might feel ever-so-slightly underdone, but these muffins are meant to be toasted! To serve, split with a fork and toast. Contributed By: Samantha Seneviratne Samantha Seneviratne is a cookbook author, host, and food stylist who lives with her son Artie in Brooklyn. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Red Velvet Cake View recipe Chimichurri Steak and Eggs View recipe Iron Skillet Roasted Mussels View recipe
