“The cinnamon raisin english muffins are good with hot chocolate and coffee during the winter and fall seasons.
-Chef Genevieve
Recipe grade: ★ ★ ★ ★ ★
Where I got this recipe: from the food blog She Likes Milk
Cooking Partner: My amazing, incredible friend Briana
The recipe in a few words: sweet, flavorful
What I liked about this recipe: This recipe is a sweet, flavorful variety of a classic english muffin. It is good for a snack and for breakfast.
What I would change about this recipe: I would not change a thing!
My recommendation: I will recommend it to everyone to enjoy for breakfast! Cream cheese and butter are good on it.
Ingredients:
- 3/4 cup warm water
- 2 1/4 tsp dry active yeast
- 3/4 cup warm milk
- 3 tbsp melted butter
- 3 cups all purpose flour
- 1/2 tsp salt
- 3 tbsp brown sugar
- 1 tbsp cinnamon
- 1 cup raisins
Recipe:
- In a large bowl, combine the water, yeast, and 1 tbsp of the brown sugar. Let stand for about five minutes until foamy (this means the yeast has bloomed).
- Next add all the other ingredients – milk, butter, flour, salt, 2 tbsp brown sugar, cinnamon, and raisins. Stir until a shaggy dough forms.
- Transfer dough onto a floured surface and gently bring the dough together to form a ball. Add more flour as needed if sticky or water if too dry.
- Transfer dough back to the mixing ball, lightly oiled. Cover with plastic wrap and let sit for one hour (it should double in size).
- Divide the dough into 9 equal pieces. Lightly flour the sections as you fold and pinch into a ball. Arrange dough pieces on a lined baking sheet and cover with plastic wrap to let rise for another thirty minutes.
- Lightly grease a pan and place over medium heat. Dip each side of the dough balls into corn meal and then pan fry for 1-2 minutes on each side until a golden crust forms.
- Bake at 350 F for 10-15 minutes.
- Enjoy!
A Chef's Life by Genevieve 