Ingredients
The following ingredients have 12 Servings
- 3½ cups bread flour
- 1 cup pastry flour
- 2 tablespoons granulated sugar
- 1 ¼ teaspoon table salt
- 1 tablespoon cinnamon
- 2 teaspoons instant yeast (about one packet)
- 1 large or 2 small room temperature eggs, beaten
- 3 tablespoons softened butter
- 1¾ cup buttermilk warmed to 110 degrees F.
- 1 cup raisins
- Semolina or fine grain corn meal, for dusting
Instruction
- In the bowl of a stand mixer with the paddle attachment, add bread flour, pastry flour, sugar, salt, cinnamon and yeast and blend a few times to mix.
- Add eggs, butter and buttermilk and mix to form a sticky dough, scraping bowl as you go.
- Once completely mixed, add raisins and mix to incorporate.
- Pour and scrape into a large bowl, cover with plastic and a kitchen towel and let rest in a warm place until doubled in size, about two hours. 80 humid degrees F is the perfect proofing temperature if that is possible in your kitchen.
- Punch the dough down slightly to release the gas.
- Dust your counter with the semolina and scrape the dough out of the bowl onto the semolina.
- Form into a log and cut in half and each half in half. Now cut each quarter into thirds to yield 12 pieces.
- Roll each piece into a ball then into a disc 4” round and dust tops with semolina. (If you own 4” rings, press the dough into them to get a perfect round shape. If not, no worries) Cover with plastic and let sit on your counter for 20 minutes.
- Lay one or more non-ribbed grill pans on your stove top and set flame to between medium low and medium.
- Spray the pan(s) lightly with kitchen pan spray and dust lightly with semolina.
- Cook in batches or all at once by laying each disc onto the hot pan and cook each side 15 minutes. Each side will become golden brown. To test, insert a probe thermometer into the side. The center temperature should be between 190 and 200 degrees F.
- Cool slightly then using a fork, split from the sides to get the nooks and crannies, toast and finally slather on the butter.
