Bran Muffins
Margarita Cake
Ingredients
Ingredients
- 1 cup warm water
- 1 tbsp dry yeast
- 2 tsp sugar
- 4 cups plain flour
- 2 tsp salt
- 4 tbsp unsalted butter
- 1/4 cup baking soda
- 2 quart quarts of water
- 1 egg
- salt
Servings:
Instructions
- Combine the water and yeast in bowl of electric stand mixer fitted with dough hook, and let rest 5 minutes, until foamy.
- Add the sugar, flour, salt, and butter, and mix with the dough hook until thoroughly combined. The dough will come together and start to feel silky rather than sticky.
- Cover the bowl with a towel and let the dough rise in a warm place for 1 hour, or until doubled in bulk. (If you have a bread proof option on your oven, I recommend this for consistent temperature.)
- While the dough is rising, line two sheet pans with parchment paper or Silpats, and set them on the counter. If you have a scale, get that ready as well.
- Turn the dough out onto a lightly floured surface, and knead it gently to deflate it (I learned at King Arthur that you should be nice to the dough and not punch it down).
- Cut the dough into 18 pieces, roughly 2 ounces each. (If you have a scale, you can weigh the dough and portion it out.)
- To shape, place a piece of dough on the counter and form a cage around it with your fingertips. Rotate your hand in small circles, rolling the dough around against the counter. This should create a nice, round smooth ball of dough with a "belly button" on the bottom.
- Place as many rolls as you'd like to make that day on one sheet pan, spaced evenly, belly-button down, at least 1 inch apart. Toss a little flour on the other sheet pan, place the rolls you'd like to save for another time on that pan, and toss it in the freezer.
- Cover the rolls you left out with a towel, and let them rise in a warm place for 30 minutes, or until doubled.
- Preheat oven to 425°F.
- In a large pot, bring 2 quarts of water to a low boil (or 1 quart if you're not poaching the full batch of rolls).
- Add the baking soda, and lower the heat to a simmer.
- Carefully slip the rolls into the poaching liquid, belly button-side down. Poach for 30 seconds, and then carefully turn the rolls over in the liquid. Poach other side for 30 seconds, and then using a spider or skimmer, transfer the rolls back to the sheet pan, belly button-side down. Repeat with the remaining rolls.
- Using a pastry brush, glaze each roll completely with the lightly beaten egg, making sure to coat all sides completely.
- Top each roll with a sprinkle of pretzel salt or kosher salt.
- With a sharp, straight-edged knife, cut a slash in the top of each roll.
- Bake the rolls for 12 to 18 minutes, rotating the pan halfway through baking for even browning.
- Let cool slightly, and dig in! I ate mine with butter, but mustard and cheese are always good alternatives!
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