Ingredients
1
1/2 tsp active dry yeast (from a 1/4-oz package)
1
1/2 tsp packed light brown sugar
1
cup warm water (105-115°F)
1
3/4 cups plus 1 tbsp all-purpose flour
1
1/2 tsp finely grated fresh orange zest
2
tbsp unsalted butter, melted and cooled, plus additional for greasing
2
tbsp molasses (not blackstrap)
Vegetable oil for greasing
1
large egg, lightly beaten, for egg wash
1/2
tsp flaky sea salt such as Maldon
Special equipment: an instant-read thermometer; 2 nonstick mini-muffin pans with 12 (1 3/4-inch-wide) muffin cups
Directions
1.
Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn\'t foam, discard and start over with new yeast.)
2.
Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
3.
Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
4.
Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
5.
Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
7.
Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
8.
Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
9.
Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.
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