DATE-NUT ENGLISH MUFFINS
1 tablespoon sugar
1 teaspoon salt
2 packages active dry yeast
about 4 cups all-purpose flour, divided use
1 1/2 cups water
butter or margarine
1 cup pitted dates, diced
1/2 cup California walnuts, chopped
In large bowl, combine sugar, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat water and 2 tablespoons butter or margarine until very warm (120 to 130 degrees F.). (Butter or margarine does not need to melt completely.)
With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 1 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour while kneading if necessary. Knead in dates and walnuts. Shape dough into a ball and place in greased medium bowl, turning dough over so that top is greased. Cover and let rise in warm place (80 to 85 degrees F) away from draft, until doubled, about 1 hour.
Punch down dough; turn onto lightly floured surface. Cut dough into 12 equal pieces; cover dough pieces with towel and let rest 15 minutes.
Lightly grease and flour large cookie sheet. With floured hands, shape and pat each dough piece into circle 1/2 inch thick; place dough circles, 1 inch apart, on cookie sheet. Cover with towel and let rise in warm place until doubled, about 1 hour.
In covered 12-inch skillet over low heat, in 1 teaspoon hot butter or margarine, cook 4 muffins at a time, about 20 minutes, turning muffins once and adding more butter or margarine if necessary. Remove to wire racks to cool.
TO SERVE:
With fork, split each muffin horizontally in half. Toast muffin halves until golden brown. Serve with butter or margarine.
Makes 12 muffins
From: Recipelink.com
Source: Magazine recipe clipping, 1980 |
