1In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast, and 1 tbsp of the brown sugar.
2In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast, and 1 tbsp of the brown sugar.
3In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast, and 1 tbsp of the brown sugar.
4Let stand for about 5 minutes until foamy.
5Let stand for about 5 minutes until foamy.
6Let stand for about 5 minutes until foamy.
7Add all other ingredients: ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon, and 1 cup raisins.
8Add all other ingredients: ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon, and 1 cup raisins.
9Add all other ingredients: ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon, and 1 cup raisins.
10Stir until a shaggy dough forms.
11Stir until a shaggy dough forms.
12Stir until a shaggy dough forms.
13Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball.
14Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball.
15Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball.
16Add more flour as needed if too sticky, or 1 tbsp warm water at a time if too crumbly and dry.
17Add more flour as needed if too sticky, or 1 tbsp warm water at a time if too crumbly and dry.
18Add more flour as needed if too sticky, or 1 tbsp warm water at a time if too crumbly and dry.
19Transfer dough to the same large mixing bowl, lightly oiled.
20Transfer dough to the same large mixing bowl, lightly oiled.
21Transfer dough to the same large mixing bowl, lightly oiled.
22Cover with plastic wrap and let sit in a warm area for about 1 hour, until double in size.
23Cover with plastic wrap and let sit in a warm area for about 1 hour, until double in size.
24Cover with plastic wrap and let sit in a warm area for about 1 hour, until double in size.
25Divide dough into 8-9 equal pieces.
26Divide dough into 8-9 equal pieces.
27Divide dough into 8-9 equal pieces.
28Lightly flour the sections and your hands as you fold and pinch into a secure ball.
29Lightly flour the sections and your hands as you fold and pinch into a secure ball.
30Lightly flour the sections and your hands as you fold and pinch into a secure ball.
31Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes.
32Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes.
33Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 minutes.
34Place a lightly greased cast iron skillet over medium heat.
35Place a lightly greased cast iron skillet over medium heat.
36Place a lightly greased cast iron skillet over medium heat.
37Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
38Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
39Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
40Bake at 350 F for 10-15 minutes to ensure they are cooked all the way through.
41Bake at 350 F for 10-15 minutes to ensure they are cooked all the way through.
42Bake at 350 F for 10-15 minutes to ensure they are cooked all the way through.
Ingredients
0.75 cup warm water
0.75 cup warm water
0.75 cup warm water
2.25 tsp dry active yeast
2.25 tsp dry active yeast
2.25 tsp dry active yeast
0.75 cup warm whole milk
0.75 cup warm whole milk
0.75 cup warm whole milk
3 tbsp melted butter
3 tbsp melted butter
3 tbsp melted butter
3 cups all purpose flour
3 cups all purpose flour
3 cups all purpose flour
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
3 tbsp brown sugar divided
3 tbsp brown sugar divided
3 tbsp brown sugar divided
1 tbsp cinnamon
1 tbsp cinnamon
1 tbsp cinnamon
1 cup raisins
1 cup raisins
1 cup raisins
cornmeal
cornmeal
cornmeal
Equipment
large mixing bowlplastic wrapbaking sheetkitchen towelcast iron skilletoven
Tips
Do not knead the dough; it is a no-knead recipe.
Keep the dough on the wetter side for nice air pockets.
Sprinkle with flour as needed when handling the dough.
Griddle the English muffins before finishing them in the oven for extra fluffiness.