A delightful recipe for Peach Cobbler English Muffins, featuring a sweet peach-infused dough, a cinnamon swirl, and a cornmeal crust from griddling. The recipe includes detailed steps for dough preparation, proofing, shaping, and pan-frying.
- In a large mixing bowl, combine ¾ cup warm water, 2¼ tsp yeast & 2 tbsp of real maple syrup (or brown sugar). Let stand for about 5 mins until foamy.
- While your yeast is proofing, strain and finely chop a 15 oz can of peach slices. Set aside.
- Once your yeast is foamy, add 2 tsp vanilla, 4 cups of flour, 2 tbsp brown sugar, 1½ tbsp cinnamon and 1 tsp of salt to the bowl of proofed yeast. Mix until a shaggy dough forms.
- Add the finely chopped peaches to the shaggy dough and continue to mix, folding in the peaches. Transfer dough onto a floured surface and gently work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky.
- Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a a warm dry place for about 1 hr, until doubled in size.
- Once the dough has proofed, transfer to a lightly floured surface and divide into 10 equal pieces. You will likely need to continue to sprinkle dough with flour during this process.
- Flatten each of the 10 dough pieces into a long rectangle. Sprinkle about a tsp of the cinnamon sugar mixture in a line on the dough. Roll the dough into a log starting at the bottom and pinch 2 ends together to form a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
- Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of ½ cup cornmeal and 2 tsp cinnamon before pan frying for 1-2 minutes each side
Enjoy x Hailey🧡
