Scandinavian Rye Muffins
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 tsps
Light Brown Sugar (packed)1 cup
Water (warm 105-115°f)2 cup
Rye Flour1.75 cups
All-Purpose Flour (plus 1 tablespoon)1.5 tsps
Orange Zest (finely grated fresh)3 tsp
Salt1 tsp
Anise Seed1 tsp
Ground Cumin3 tsp
Caraway Seeds2 tbsps
Molasse (not blackstrap)Directions:
1
Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved
2
Let stand until foamy, about 15 minutes
3
(If mixture doesn't foam, discard and start over with new yeast
4
) Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds
5
Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes
6
Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined
7
Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated
8
(Dough will be very sticky
9
) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours
10
Put oven rack in middle position and preheat oven to 350°F
11
Butter muffin pans
12
Stir down dough (it will be too sticky to punch down)
13
Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup
14
(Grease tablespoon with oil as necessary to prevent sticking
15
) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes
16
Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds
17
Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes
18
Turn out muffins onto a rack and cool to warm or room temperature
19
Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved
20
Let stand until foamy, about 15 minutes
21
(If mixture doesn't foam, discard and start over with new yeast
22
) Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds
23
Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes
24
Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined
25
Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated
26
(Dough will be very sticky
27
) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours
28
Put oven rack in middle position and preheat oven to 350°F
29
Butter muffin pans
30
Stir down dough (it will be too sticky to punch down)
31
Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup
32
(Grease tablespoon with oil as necessary to prevent sticking
33
) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes
34
Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds
35
Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes
36
Turn out muffins onto a rack and cool to warm or room temperature