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Cinnamon Raisin English Muffins
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 021 01
CINNAMON RAISIN ENGLISH MUFFINS
Yield 100
Portion 1 Muffin
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
321 cal
53 g
8g
8g
20 mg
132 mg
34 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
2-7/8 oz
1/4 cup 3 tbsp
WATER,WARM
1-1/8 lbs
2-1/4 cup
SUGAR,GRANULATED
3/4 oz
1 tbsp
4 oz
1/2 cup 1 tbsp
SUGAR,GRANULATED
SALT
1 oz
1 tbsp
1-1/2 lbs
3-3/8 cup
SHORTENING,SOFTENED
WATER,WARM
4-1/3 lbs
2 qts 1/4 cup
CINNAMON,GROUND
3/4 oz
3 tbsp
2-7/8 lbs
2 qts 1 cup
RAISINS
FLOUR,WHEAT,BREAD
1-3/4 lbs
1 qts 2 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
FLOUR,WHEAT,BREAD
10-5/8 lbs
2 gal 3/4 qts
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir
until dissolved. Let stand 10 minutes, then stir again. Set aside for use in Step 3.
2 Place sugar, salt, and shortening in mixer bowl. Add water; stir until shortening is melted.
3 Sift together flour, cinnamon, raisins, and milk; add to sugar and shortening mixture. Beat at medium speed until smooth. Add
yeast solution.
4 Add 1/2 of the flour mixture; mix well. Add eggs, two at a time, beating well after each addition. Add remaining flour; beat to
form a smooth dough.
5 FERMENT: Cover and set in a warm place, about 80 F., 1-1/2 to 2 hours or until double in bulk.
6 PUNCH: Let stand 1 hour.
7 MAKE UP: Divide dough into 5 balls. Let rest 10 minutes. Roll dough to 1/2-inch thickness. Cut each dough piece into 20-4 inch
circles.
8 Place cut circles in rows 4 by 6 about 1 inch apart on pans, which have been sprinkled lightly with cornmeal, using about 1/2 cup
per pan.
9 PROOF: At 80 F. for 45 minutes or until double in size.
BAKE: Brown muffins on lightly greased griddle 5 minutes per side. Place browned muffins on sheet pans; bake 15 to 20
minutes.
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https://theodora.com/recipies/breads_and_sweet_doughs/cinnamon_raisin_english_muffins.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Muffin |
| Calories: | 321 cal |
| Carbohydrates: | 53 g |
| Protein: | 8g |
| Fat: | 8g |
| Cholesterol: | 20 mg |
| Sodium: | 132 mg |
| Calcium: | 34 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 2-7/8 oz | 1/4 cup 3 tbsp | |
| WATER,WARM | 1-1/8 lbs | 2-1/4 cup | |
| SUGAR,GRANULATED | 3/4 oz | 1 tbsp | |
| SUGAR,GRANULATED | 4 oz | 1/2 cup 1 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| SHORTENING,SOFTENED | 1-1/2 lbs | 3-3/8 cup | |
| WATER,WARM | 4-1/3 lbs | 2 qts 1/4 cup | |
| CINNAMON,GROUND | 3/4 oz | 3 tbsp | |
| RAISINS | 2-7/8 lbs | 2 qts 1 cup | |
| FLOUR,WHEAT,BREAD | 1-3/4 lbs | 1 qts 2 cup | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| FLOUR,WHEAT,BREAD | 10-5/8 lbs | 2 gal 3/4 qts | |
| EGGS,WHOLE,FROZEN | 1 lbs | 1-7/8 cup |
| Method: | |
|
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes, then stir again. Set aside for use in Step 3. 2 Place sugar, salt, and shortening in mixer bowl. Add water; stir until shortening is melted. 3 Sift together flour, cinnamon, raisins, and milk; add to sugar and shortening mixture. Beat at medium speed until smooth. Add yeast solution. 4 Add 1/2 of the flour mixture; mix well. Add eggs, two at a time, beating well after each addition. Add remaining flour; beat to form a smooth dough. 5 FERMENT: Cover and set in a warm place, about 80 F., 1-1/2 to 2 hours or until double in bulk. 6 PUNCH: Let stand 1 hour. 7 MAKE UP: Divide dough into 5 balls. Let rest 10 minutes. Roll dough to 1/2-inch thickness. Cut each dough piece into 20-4 inch circles. 8 Place cut circles in rows 4 by 6 about 1 inch apart on pans, which have been sprinkled lightly with cornmeal, using about 1/2 cup per pan. 9 PROOF: At 80 F. for 45 minutes or until double in size. BAKE: Brown muffins on lightly greased griddle 5 minutes per side. Place browned muffins on sheet pans; bake 15 to 20 minutes. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence