Cinnamon Vanilla English Muffins
Author: 
Recipe type: Breakfast
Cuisine: *Most ingredients are organic when possible
Serves: 6
 
The fragrance of cinnamon and vanilla will warm your palate and soul. A nice change from a plain English muffin.
Ingredients
  • 2¼ cup unbleached bread flour (Recommend organic King Arthur flour)
  • 1 tablespoon brown sugar
  • 1 tablespoon cinnamon
  • 1 whole vanilla bean scraped (*optional 1 teaspoon vanilla extract)
  • ¾ teaspoon salt
  • 1¼ teaspoon instant yeast
  • 1 tablespoon unsalted room temperature butter
  • ¾ to 1 cup whole milk or buttermilk (*hint- to make buttermilk simply add 1 tablespoon of vinegar or lemon juice to 1 cup milk)
  • Cornmeal for dusting
Instructions
  1. In a large mixing bowl or stand mixer, stir together flour, sugar, cinnamon, vanilla bean, salt, and yeast with a fork. If using stand mixer use paddle attachment.
  2. Add room temperature butter and ¾ cup milk and form ingredients into a loose ball. If any flour is remaining loose in bowl, add remainder ¼ cup milk. Dough should be soft and pliable not stiff.
  3. Sprinkle counter top or other surface with flour. If using a stand mixer, switch over to the hook attachment. Knead the dough for 10 minutes or until passes the windowpane test. Dough should be tacky but not sticky.
  4. Generously oil a glass or ceramic bowl with Extra Virgin Olive Oil and place dough in bowl. Make sure dough is oiled completely. Cover with plastic wrap and towel and place in draft free area to rise until doubled in size. 60 to 90 minutes.
  5. Divide the dough into six equal pieces. Shape pieces in rounded discs by working dough with thumbs to undersides of your finger.
  6. On a baking sheet, place a sheet of parchment paper and lightly oil and generously dust a bottom layer of cornmeal.
  7. Place pieces of dough about an inch apart and lightly coat top with oil and generously dust top with cornmeal.
  8. Cover with plastic wrap in towel and place in draft free area to double in size 60 to 90 minutes.
  9. Preheat griddle to 350 degrees.Or if not using electric griddle place on low medium heat and preheat. Preheat oven to 325 degrees as well.
  10. Lightly spray surface with oil and carefully place rounds on to the griddle. Cook for 5-8 minutes or until golden brown.
  11. Carefully flip and repeat above step. Resist the urge to smash down rounds. They will fall on their own as you cook them. Smashing will make them dense.
  12. Place all the muffins on the parchment paper and finish baking on middle rack for additional 5 minutes.
  13. Let cool and slice apart with a fork. For best results toast.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2014/07/06/cinnamon-vanilla-english-muffins/