Swedish Rye Muffins With Caraway Butter Recipe
Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hard
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Hand mixer
- Plastic wrap
- Muffin tin
- Pastry brush
- Cooling rack
- Oven
- Wooden pick
- Saucepan
- Grater
- Kitchen scale
- Fine-mesh sieve
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons packed light brown sugar
- 1 cup warm water (105-115 F)
- 2/3 cup rye flour
- 1 3/4 cups all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons finely grated fresh orange zest
- 3/4 teaspoon salt
- 1/4 teaspoon anise seed
- 1/4 teaspoon ground cumin
- 3/4 teaspoon caraway seed
- 2 tablespoons unsalted butter, melted and cooled, plus additional for greasing
- 2 tablespoons molasses (not blackstrap)
- vegetable oil, for greasing
- 1 large egg, lightly beaten, for egg wash
- 1/2 teaspoon flaky sea salt
- 4 ounces unsalted butter
- 1 tablespoon caraway seed
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