These are made on a Cast Iron Griddle cooked on the Stove. You can also make them in a Large Cast Iron Skillet or the Lodge Cast Iron Mini Cake Pan, with 7 wells, without the Rings.
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| These are on a Cast Iron Griddle |
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| The Lodge Mini Cake Pan I love this Pan. I use it to make Biscuits, and Holiday Cakes. |
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| Large Cast Iron Skillet |
Here's what you'll need:
Cast Iron Griddle, or
Large Cast Iron Skillet , or
Lodge Cake Pan.
An Ice Cream Scoop to measure the Dough .
4 1/2 C White Bread Flour
2 tsp Salt
2 TBS Butter
2 2/3 C Whole Milk
2 TBS Granulated Sugar
1 TBS Dry Yeast
Cornmeal for Dusting.
In a Large Mixing Bowl:
Flour
Salt
Whisk Well.
Set Aside.
In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Cook for 1 minute, stirring often.
Heat just until warmed, not Hot, and Sugar is well combined.
Add:
Yeast
Whisk until well combined.
Remove from Heat.
Allow to rest for 5 minutes until it begins to Foam.
Add it to the Flour Bowl.
Stir with a Wooden Spoon until the Dough forms.
Move to a warm location to Rise.
When it has risen, cover with a Tea Towel and allow to rest for an additional 30 minutes to double in size.
Prepare the Rings:
Spray with a Vegetable Cooking Spray or Brush with Vegetable Oil.
You don't have to Spray the Griddle, or Skillet.
Spray the interior and sides of the Lodge Pan, if using it.
When the Dough has done it's final Rise, Stir with a Wooden Spoon to release the air.
When the Griddle is Hot:
Sprinkle the inside of the Rings or Lodge Griddle with a bit of Cornmeal.
Drop a Scoop of Dough into the Rings or Lodge Pan.
Flatten the top with a Spoon dipped in Vegetable Oil.
Sprinkle the tops with a bit of Cornmeal.
Cook for 4 - 5 minutes.
Flip them to cook the other side for an additional 4 - 5 minutes.
Remove them to a Rack to Cool Completely.
Serve with Butter.
Enjoy!
Peace in the Kitchen.
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