The last time we made English Muffins the kjknits way we took her SD version and added yeast water. gmakaing made some for her grand daughter and also fried some as donuts! What a great idea. Her grand daughter really liked them and they disappeared fast.
Look at that color and the nice DO we got at the Estate Sale down the street.
When I told gmabaking I was doing another EM batch today and was going to fry some as donuts, I asked if she had glazed the donuts or put powdered sugar on them. She said that they were gone too fast but thought that an apricot glaze would be nice. Well, that sounded pretty good to me and a nice outlet for our home made apricot, nectarine and ginger jam.
The 100 g of combo YW and SD starter was pinched off a larger amount I was building for some WW Semolina bread. It used that nice Joe Ortiz cumin, WW SD starter and the now richly purple Apple, Minneola YW that has gone beautifully colored due to the addtion of fresh cherries inspired by Ian at isand66. It matches my place mats which should be a requirement for any serious home baker - or possibly dumb luck :-)
The starter was built with duram atta, whole soft white wheat and white whole wheat. The muffin dough had 2 C of AP and 1/4 C of Duram Atta. So these EM's were to be a healthy whole wheaty, semolina variety. The rest of the recipe can be found at kjknits blog at http://www.thefreshloaf.com/node/3241/sourdough-english-muffins/ We love this EM recipe and it has turned out to be easily modified and versatile too. Always very tasty no matter nhow my apprentice butcher's it.
The starter, flour and milk (I added 2 T more than the Cup of milk due to the extra 1/4 C durum atta in the dough flour) are allowed to sit out overnight for 8 hours. In the morning the rest of the ingredients go in. Then knead for 3-4 minutes and roll them out 3/8" thick for cutting. After cutting, place them on parchment paper dusted in semolina top and bottom and rest for 45 minutes covered in plastic. The EM's are then dry fried in a 12" cast iron skillet.
We made 6 flat donut shapes by hand by using the bagel forming method of ball with afinger poked through it and then using two fingers opening the hole in a cirular motion. Then we squished (another fine baking term) them flat. Why we squished them flat I have no idea and it doesn't make much sense now, since they were going to puff up in the hot nearly smoking Crisco anyway.
These EM are explosive with the YW and baking soda working with that vigorous Ortiz SD starter. We made the EM's larger diameter this time (same as Thomas) and increased the thickness a little to 5/16" thick. Will make them 3/8" thick next time because, even though these babies really spring, they still were only a little over an 1" high after cooling . We made 11 EM's and 6 donuts instead of the 24 mini EM's made the last time.
The EM's came out as usual but were more tasty with the WW and semolina flours. Not quite as open as the all AP flour ones, but still pretty good like Wofferman's in KC where I worked as a sack boy nearly 50 years ago. Best job I ever had too. The donuts were a hoot to make and fry up. Fried them 1 at a time to save on the oil since we don't fry much around here except Crab Rangoon's, Egg and Spring Rolls and a few other appetizers. Will make some dry fried or baked bagel ones next time too.
The donuts fried up nice and brown and the spring on them was very good. The crumb was very open, light and moist. The crust was chewy just like a fried English muffin would be so, these donuts aren't like the cake or glazed donuts you are used to but they are tasty none the less.
We mixed some of our apricot, nectarine and ginger jam with some powdered suger and a T of milk to make the glaze for the donuts. We dipped them twice to get an extra thick coat. Butter and this tasty jam were have too's for the warm EM's. Just delicious. I personally had 3 of each for breakfast and can attest to their addictiveness!
Thanks to gmabaking for her great donut and glaze ideas for these fine EM's