Description
Posting for zaar world tour
Ingredients
- Active Dry Yeast
- Light Brown Sugar
- Warm Water
- Rye Flour
- All-purpose Flour
- Orange Zest
- Salt
- Anise Seed
- Ground Cumin
- Caraway Seed
- Unsalted Butter
- Molasses
- Vegetable Oil
- Egg
- Sea Salt
Instructions
- Stir together yeast, brown sugar, and 1 / 4 cup warm water in a large bowl until yeast is dissolved
- Let stand until foamy, about 15 minutes
- Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1 / 2 teaspoon caraway seeds
- 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
- Reduce speed to low and add 1 / 2 cup all-purpose flour, beating until combined
- Add remaining 1 / 4 cup plus 1 tablespoon all-purpose flour and beat until incorporated
- 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
- Put oven rack in middle position and preheat oven to 350f butter muffin pans
- Stir down dough
- Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup
- Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes
- Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1 / 4 teaspoon caraway seeds
- Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes
- Turn out muffins onto a rack and cool to warm or room temperature