Ingredients
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1 ½ teaspoons active dry yeast, divided
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2 cups all-purpose flour, divided, plus more for rolling
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¾ cup warm water, divided
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2 teaspoons vegetable oil
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1 teaspoon kosher salt
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1 egg white
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2 tablespoons cornmeal, or as needed
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¼ cup clarified butter (ghee)
Directions
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Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
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Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
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Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
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Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
Nutrition Facts (per serving)
256 | Calories |
11g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 256 | |
% Daily Value * | |
Total Fat 11g | 13% |
Saturated Fat 6g | 28% |
Cholesterol 22mg | 7% |
Sodium 332mg | 14% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 5% |
Total Sugars 0g | |
Protein 6g | 11% |
Calcium 9mg | 1% |
Iron 2mg | 12% |
Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.