Cinnamon Raisin English Muffins

In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast & 1 tbsp of the brown sugar. Let stand for about 5 mins until foamy before adding 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. Stir until a shaggy dough forms.

Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball — DO NOT KNEAD — add more flour as needed if too sticky or 1 tbsp warm water at a time if too crumbly and dry. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a warm area for about 1 hr, until double in size.

Divide dough into 8-9 equal pieces. Lightly flour the sections and your hands as you fold and pinch into a secure ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.

Place a lightly greased cast iron skillet over medium heat. Dip 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.

Bake at 350 F for 10 – 15 minutes to ensure they are cooked all the way through