Prep 45 mins
Cook 12 mins
This is only very slightly tweaked from Alton Brown's recipe from the Food Network. The dough is SUPER gooey -- resist the urge to add more flour -- but the end result is wonderful. Mr. Brown suggests 3 inch metal rings or small tuna cans with the top and bottom removed as "mold" for these. Tuna cans are made so that won't work anymore. I used Egg Fry rings.
- 1⁄2 cup non-fat powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 cup hot water
- 2 1⁄2 teaspoons yeast (1 envelope)
- 1⁄8 teaspoon sugar
- 1⁄3 cup warm water
- 2 cups all-purpose flour, sifted
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1 teaspoon of salt, shortening and hot water.
- Stir until the sugar and salt are dissolved.
- In another bowl, combine the yeast, 1/3 cup of water and 1/8 teaspoon of sugar. Let it sit until the yeast has dissolved and begins to foam.
- Add the yeast mixture to the powdered milk mixture.
- Add flour and mix thoroughly.
- Cover and let rise for 60 minutes.
- Preheat griddle to 300 degrees F. Grease rings.
- Fill the rings about 2/3 of the way and let them cook for about 5 minutes until golden brown. Flip them over and cook for about 5 more minutes.
- I can't stress enough, this dough is very gooey. RESIST the urge to add more flour to make it more like dough you're used to.
- I tend to cook with powdered milk anyway, but I can't see why you couldn't substitute fresh milk. Between the two amounts of water, the amount of powder is about right for "regular" milk.
I had fun making this as this was cooked using heart shape molders on top of the griddle. I didn't oil the griddle as I cooked them since muffins baked in muffin pans aren't greased. They were cooked nicely..a bit brown outside, but the texture inside's soft and similar to bread. We served this with burgers, mashed potatoes and gravy. Yum yum! Thank you for posting this Twig #2! Made for PAC Fall 2008.