Peach Cobbler English Muffins
I decided to name these English Muffins “Peach Cobbler” because the cinnamon swirl, sweet dough and bursts of peach reminded me of just that! I experimented with a few different methods to infuse the peach flavor, but ultimately I opted for rough chopping the slices to ensure a taste of peach in each bite!
I use canned peaches for this recipe, so they do release juice in the dough as it rises. Because of this, you will likely need to continue to add flour (I recommend 1/4 cup at a time) during the proofing process. A dough scraper is an excellent tool to use for this recipe as it will help you handle the sticky dough. A good rule of thumb for this recipe is to not overwork or over handle the dough and to sprinkle with flour whenever it is too sticky.
To get the sweet, caramelized flavor we know and love in a cobbler, I roll each dough ball out flat and sprinkle with a brown sugar cinnamon mixture. Roll from top to bottom into a log and pinch both ends together, forming a ball shape for each English muffin.
Peach Cobbler English Muffins
Ingredients
- ¾ cup warm water
- 2¼ tsp dry active yeast
- 2 tbsp maple syrup or brown sugar
- 2 tsp vanilla
- 4 + cups all purpose flour start with 4 cups, add as necessary to reach dough consistency ¼ cup at a time
- 1½ tbsp cinnamon
- 2 tbsp brown sugar
- 1 tsp salt
- 1 15 oz can of peach slices
For the cinnamon swirl:
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 2 tsp cinnamon
For griddling:
- ½ cup cornmeal
- 2 tsp cinnamon
Instructions
- In a large mixing bowl, combine ¾ cup warm water, 2¼ tsp yeast & 2 tbsp of real maple syrup (or brown sugar). Let stand for about 5 mins until foamy
- While your yeast is proofing, strain and finely chop a 15 oz can of peach slices. Set aside.
- Once your yeast is foamy, add 2 tsp vanilla, 4 cups of flour, 2 tbsp brown sugar, 1½ tbsp cinnamon and 1 tsp of salt to the bowl of proofed yeast. Mix until a shaggy dough forms.
- Add the finely chopped peaches to the shaggy dough and continue to mix, folding in the peaches. Transfer dough onto a floured surface and gently work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky. **Note: because the peaches will release juice in the dough, this will be a stickier dough. Try not to overwork the dough, and have it covered in just enough flour that it can be transferred to your bowl in the form of a large ball.** Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a a warm dry place for about 1 hr, until doubled in size.
- Once the dough has proofed, transfer to a lightly floured surface and divide into 10 equal pieces. You will likely need to continue to sprinkle dough with flour during this process. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. A good rule of thumb for this step is to sprinkle with flour whenever a sticky side is exposed and handle it lightly.
- Prepare your cinnamon swirl mixture in a separate small bowl by combining 2 tbsp brown sugar, 2 tbsp granulated sugar and 2 tsp of cinnamon. Set aside.
- Flatten each of the 10 dough pieces into a long rectangle. Sprinkle about a tsp of the cinnamon sugar mixture in a line on the dough. Roll the dough into a log starting at the bottom and pinch 2 ends together to form a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
- Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of ½ cup cornmeal and 2 tsp cinnamon before pan frying for 1-2 minutes each side, until a golden brown crust forms.
- Bake at 350 F for 13-15 minutes to ensure they are cooked all the way through
- Allow to slightly cool before slicing and serving with butter, cream cheese, or your favorite spreads!
