These cherry English muffins are probably the closest I've gotten to creating the "nook and cranny" English muffins for which we bakers strive. Plus they have cherries!!!
I've made English muffins before. The first ones I tried called for a really stiff dough, and the texture wasn't very airy at all. The second time I baked them, I used a much wetter dough, and was much happier with the results.
Both of the English muffin recipes call for browning them on a griddle, and then finishing them in the oven. This recipe uses an even wetter dough, and the dough is almost batter-like, kind of like crumpet batter. It is poured into English Muffin Rings on top of a griddle and never put into an oven.
These rings aren't very expensive, but they certainly are a specialty item. However, you could use them to contain fried or scrambled eggs for a breakfast sandwich, right? How about for shaping crab cakes? You could also use them on a griddle to make perfectly matched pancakes.
Now that we've justified the purchase of another kitchen gadget set, let's make some airy English muffins with cherries!
The dough for these muffins is mixed in advance and then immediately chilled. You leave it in the refrigerator for one to four days. On baking day, you fold baking soda and more water into the dough. I also added cherries, to go with our #TwelveLoaves theme.
Bottom line? These were really good, and excellent split with a fork, toasted, buttered, and spread with peach preserves. The combination of the cherries and the jam was pretty fabulous. Not your typical raisin English muffins.
Cherry English Muffins
2 tsp honey
1 T vegetable or olive oil
1 1/2 C lukewarm milk
12 ounces (340 g) unbleached bread flour
3/4 tsp salt
2 tsp instant yeast
1/2 C dried cherries
1/2 C dried cherries
1/4 tsp baking soda
3 T warm water
Corn meal or semolina flour for dusting
- Mix the honey, oil, milk, flour, salt, and yeast in a large bowl with a dough whisk or large spoon. Mix for a few minutes, and then scrape down the bowl. Mix again for about 30 seconds, and then cover with plastic and refrigerate immediately.
- About 2 hours before making the muffins, remove the bowl from the refrigerator.
- When you are ready to make the muffins, mix the baking soda with the water.
- Sprinkle the cherries over the dough.
- Gently fold the water and soda into the dough. Let the dough rest for about 10 minutes.
- Heat a griddle over medium heat. If you are using an electric griddle, heat it to 300 degrees F.
- Spray the griddle and the muffin rings with spray oil.
- Dust the inside of the rings with cornmeal or semolina.
- Mist a 1/3 C measuring cup with oil, add the dough, and pour it into a ring, about 2/3 full.
- Sprinkle cornmeal or semolina over each muffin once you've filled all of the rings.
- Cook for at least 12 minutes, until the bottoms are golden brown.
- Flip the muffins over (including the rings), and cook for another 12 minutes. I cooked mine a bit longer just to make sure they were cooked through.
- The muffins are done when both sides are brown and the muffins are springy to the touch.
- Cool the muffins in their rings for 2 minutes, and then remove the rings. Cool the muffins on their edges to prevent shrinking for at least 30 minutes.
This recipe was adapted from Peter Reinhart's Artisan Breads Everyday.
#TwelveLoaves June: Cherries
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!
Here's what the #TwelveLoaves bakers made this month!
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Cherry Almond Twists from Dionne of Try Anything Once Culinary
- Cherry English Muffins from Karen of Karen's Kitchen Stories
- Cherry Chocolate Hazelnut Muffins from Alice of Hip Foodie Mom
- Cherry Cream Cheese Danish from Heather of girlichef
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
- Cherry Quick Bread from Holly of A Baker's House
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Cherry Swirl Overnight Sweet Rolls from Donna of Cookistry
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Dried Cherry and Mahlab Scones from Felice of All That's Left Are the Crumbs
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
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