Sourdough Cinnamon Raisin English Muffins

In a small saucepan over medium heat, heat milk until it's just about to boil (scalded).
Remove from the heat and immediately whisk in the unsalted butter and honey. Set aside to cool until it's warm (100ºF/38ºC or less). Using hot milk will kill the sourdough yeasts.
As it cools, add the raisins to a bowl and cover with warm water to soak (for even more flavor, soak in rum, add a teaspoon of vanilla extract to the water, or soak in black tea).
333 g Whole Milk, 28 g Unsalted Butter, 43 g Honey, 80 g Raisins
In the bowl of a stand mixer fitted with the dough hook attachment, add the all-purpose flour, salt, cinnamon, and sourdough starter.
Pour in the milk mixture and mix on medium speed for about 5-7 minutes. Scrape down the sides of the bowl if needed.
At first, the dough will be sticky and wet. As it's mixed, it will become stronger, smoother, and not stick to the sides of the bowl.
400 g All-purpose flour, 8 g Sea Salt, 125 g Sourdough Starter, 2 tsp Ground Cinnamon
Transfer the dough to a mixing bowl and bulk ferment at room temperature for 8-9 total or until the dough doubles in size.* I typically mix in the morning, let ferment overnight, and do the final proofing/baking in the morning.
After an hour in bulk fermentation, drain the now plump raisins. Then, do four stretch and folds in the dough, adding ¼ of the raisins to the dough in between each fold. If the dough seems weak, add a few more folds during bulk fermentation.
The next day, prepare a baking sheet with parchment paper or a silicone baking mat and sprinkle cornmeal on top to prevent sticking.
Lightly flour a work surface. Dump the dough out onto the work surface and use a rolling pin to roll out to about ¼" thick. Then, use a floured 3-3.5" cookie or biscuit cutter to cut out the English muffins. Re-roll and cut out scraps. You should get 11-12 English muffins.
Place on the prepared baking sheet, cover, and proof one last time in a warm location for 2-3 hours until they are poofy and grown in size.
Cornmeal
Preheat the oven to 350ºF (177ºC).
Warm up a dry cast iron skillet over medium heat until the skillet is hot.
Use a spatula to transfer a few English muffins to the cast-iron skillet Griddle the muffin for about 2 minutes on one side until slightly browned, flip, and griddle for another minute or two on the other side. Repeat until all of the muffins are griddled. Watch closely so the muffins do not burn. Place the griddled muffins back onto the sheet pan.
Bake for 10-15 minutes. When done, the interiors should read 200ºF (93ºC) with an instant-read thermometer.
Let cool completely on a wire rack, split open with the tines of a fork, and enjoy!

Sourdough Cinnamon Raisin English Muffins

Equipment

Ingredients

Instructions

Notes