Peach Cobbler English Muffins

Step 1

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

Step 2

While your yeast is proofing, strain and finely chop a 15 oz can of peach slices. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bake at 350 F for 13-15 minutes to ensure they are cooked all the way through

Step 10

Allow to slightly cool before slicing and serving with butter, cream cheese, or your favorite spreads!