English Muffins with Raisins and Dried Apricots

English Muffins with Raisins and Dried Apricots

  • 2 cups buttermilk
  • 1/4 cup chopped dried apricots
  • 1/4 cup raisins
  • 1 teaspoon cinnamon
  • 2 tablespoons honey
  • 1 tablespoon unsalted butter
  • 3 1/4 cups bread flour, plus extra for rolling
  • 2 packets active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cornmeal

 

In a saucepan, combine the buttermilk, apricots, raisins and cinnamon.  Heat over medium low heat until the temperature reaches 110.  Remove from the heat and stir in the honey and butter. (If the buttermilk appears to curdle, don't worry, it will all work out.)

Meanwhile, in the bowl of your stand mixer fitted with the dough hook attachment, combine 3 cups of the flour with the yeast, sugar and salt.  Add the buttermilk mixture and mix on low to combine, then knead on low for three minutes, adding the remaining 1/4 cup flour a little at a time to help keep the dough from sticking to the bowl.  Place the dough into a well-greased bowl, lightly grease the top of the dough, and cover with plastic wrap.  Refrigerate overnight.

The next morning, dust the counter with a little flour and the cornmeal.  Gently roll out the cold dough to about 3/4 inch thick.  Use a 2 1/2 inch biscuit cutter to cut rounds of dough, and place on a baking sheet lined with parchment paper or a silpat.  Roll the scraps out and keep cutting until you've cut all the dough.  I was able to cut 16 muffins.  Cover the muffins with clean kitchen towels and let rest on the counter for 45 minutes until slightly risen.

Preheat the oven to 350.  (If you like, you can brown the muffins before baking for 30 seconds on each side in a hot, dry cast-iron skillet, but it's not absolutely necessary.)  Bake the muffins for about 15 minutes, until golden brown.  Let cool for a few minutes and then split with a fork before serving.


Yields 16 muffins.


Recipe adapted from Huckleberry, via Williams-Sonoma Home Baked Comfort.
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