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      Unsifted freshly milled flour angel food cake recipe

      Fresh Milled Angel Food Cake

      Unsifted® Angel Food Cake is a must try! You will not believe how light, fluffy and airy is is and would never guess that it is made with 100% freshly milled flour. It makes the perfect summer dessert and is a great bring along for cookouts, picnics, and other get togethers. We love topping it with whipped cream and fresh fruit. It’s also delicious straight out of the freezer: pre-slice the cake and freeze, then remove without thawing for a refreshing summer snack!

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      Fresh Milled English Muffins

      Fresh Milled English Muffins

      These Unsifted®  English Muffins have been a long time coming! I'm delighted to share that these have a spongy texture, nooks and crannies, are easy to make AND are absolutely delicious.  Plus, you don't need any special mixers or bread machines to whip these up. My family loves to make breakfast sandwiches with eggs, cheese and bacon or sausage on these. They are filling and perfect for all ages. 

      I know so many of you have been asking for the recipe for SO long.  Thanks for your patience! I couldn't settle for using our standard Simple Sandwich recipe and just cooking it on the skillet. To be honest, it's taken me about 4-5 complete restarts to get this recipe to a place where I feel excited to share it.  So many of the attempts I tried and continually tweaked were delicious.....BUT they were often just a basic dough cooked on the skillet. They were soft and fluffy inside...but that doesn't match the store-bough English Muffins I was trying to replicate.

      One important note that I'd like to make is about the ingredients list.  When you look through the recipe you'll notice it calls for arrowroot powder. This is an important ingredient for texture, so I don't recommend subbing or skipping it. 

      Checkout our reel on Instagram @unsifted.kc to get a visual overview of these beauties.  All the details are below but in short, it's basically just:

      • Mill the fresh flours
      • Mix the dry ingredients
      • Mix the wet ingredients
      • Knead until its tacky
      • Press out and separate balls
      • Let rising
      • Cook on a skillet
      • Let them cool for an hour (this is important!)
      • Open with a fork and enjoy!
      I highly recommend freezing any extras you may have to make for easy weekday breakfasts.

      Happy Unsifted baking!

      Keira

       

      Unsifted® English Muffins 

      **Prefer a hard copy? Checkout the beautiful professionally printed recipe card for freshly milled English Muffins COMING SOON!**

      PREP: 50 minutes
      TOTAL: 2 hours 30 minutes 
      YIELD: 15-18 muffins

      INGREDIENTS

        3 ¼ cups

      Unsifted®  Basic Blend

        2 Tbsp

      whole popcorn, for finishing

        ¼ cup

      arrowroot powder

        2 tsp

      salt

        2 tsp

      instant yeast

        2 Tbsp

      honey

        1 ½ cups

      water (lukewarm)

        ½ cup

      whole milk (lukewarm)

        1 ½ Tbsp

      olive oil

        2 tsp

      apple cider vinegar

       

      INSTRUCTIONS:

      1.  Mill the fresh flour + popcorn flour

      • Set WonderMill®  dial to “Pastry”
      • Mill 3 ¼ cups Unsifted® Basic Blend
      • Set aside ¼ cup unsifted flour in a small bowl
      • Add remaining unsifted flour to medium mixing bowl
      • Set WonderMill®  dial to “Course”
      • Mill 2 Tbsp popcorn + set aside in a small bowl for finishing
        (Note: If you are not using the WonderMill®  we recommend you read your owners manual to ensure it can handle milling popcorn)

      2.  Add dry ingredients

      • Add ¼ cup arrowroot powder
      • Add 2 tsp salt
      • Add 2 tsp instant yeast
      • Mix well to combine

      3.  Add wet ingredients

      Pro Tip: This dough should be tacky, but not overly sticky.  The less flour added the lighter and softer texture will result.

      • Add 2 Tbsp honey
      • Add 1 ½ cups lukewarm water
      • Add ½ cup lukewarm milk
      • Add 1 ½ Tbsp olive oil
      • Add 2 tsp apple cider vinegar
      • Using dough whisk or hands, mix well until smooth texture and holds shape (about 3-5 minutes)  Note: May add 1-2 Tbsp of flour, if needed

      4.  Shape the dough + Rise

      Pro Tip: Be careful to not overproof dough, ensure that the dough is still rounded on top. If it is flat or spread thin, it is over proofed.

      • Prepare sheet pan for dough to rise- do grease and do NOT use parchment paper
      • Lightly dust counter with remaining unsifted flour (or use olive oil) to prevent sticking
      • Separate dough into 15-18 rounds- do this by either weighing ~70g each and shaping into a tight disk OR flatten all dough to be approximately 1” thick then use 3” biscuit cutter to make circle rounds
      • Dip bottom of dough into popcorn flour to prevent from sticking to pan
      • Optional: Dip topside of dough lightly into popcorn flour
      • Set directly on sheet pan, ugly and popcorn covered side down, about 3 inches apart
      • Cover balls loosely with plastic wrap
      • Let rise until doubled or passes the poke-test (about 25-45 minutes)

      5.  Cook on skillet + Cool for 1 hour

      Pro Tip: Don’t be tempted to cook the muffins on a higher temp. or the nooks and crannies won’t develop as much.

      • Preheat skillet(s) on low heat
      • Using spatula, carefully transfer muffins ugly side down onto preheated skillet (no butter/oil on skillet)
      • Cook for 8-12 minutes until bottom is light brown
      • Gently flip to other side and cook for additional 4-8 minutes until browned (200-205F internal temp.)
      • Let cool on cooling rack for at least 1 hour to allow nooks and crannies structure to setup
      • Use fork to open each muffin to get maximum nooks and crannies

      *******

      STORAGE TIPS

      Cooled English Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months. Do NOT store in the refrigerator, as this will make it go stale faster.

      *******

      VARIATIONS

      Find our delicious VARIATIONS + TIPS on our hard-copy recipe card that is COMING IN THE FUTURE.

      Share your #modernmilling creations! Tag @unsifted.kc

       If you try this recipe please leave a comment and tag @unsifted.kc

       

       

      Fresh Milled Hawaiian Sweet Rolls

      Fresh Milled Hawaiian Sweet Rolls

      Here's our Unsifted recipe for Hawaiian Sweet Rolls.  Afterall, who doesn't love the Hawaiian Rolls from the store? My family sure did....but I felt so many carb consequences whenever I ate them from the commercial, lifeless flour.  Good news! Unsifted has the solution for you! It took many attempts, but I finally created a recipe that my family loves and that has a soft yet rich texture.  It uses the technique from our Unsifted Japanese Milk Bread recipe (Coming Soon!) and combines that with all the delicious flavors for Hawaiian Sweet Bread. Use our recipe below and learn how to make your own fresh, Unsifted Hawaiian Sweet Rolls that are not only healthier but also tastier than anything you can find on the shelves.

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      freshly milled peanut butter cookies, whole wheat peanut butter cookies, unsifted peanut butter cookies

      Fresh Milled Peanut Butter Cookies

      So, you're craving a sweet treat that's nutty, buttery, and oh-so-delicious? Look no further, because we've got the perfect recipe for you! Get ready to whip up some fresh flour peanut butter cookies that will have your taste buds doing a happy dance.

      Our peanut butter cookies are creamy and boast the delicious Unsifted Dessert Blend's mild pastry flour goodness!

      They are a simple and scrumptious recipe for making the perfect peanut butter cookies. Get ready to impress your friends, family, or just yourself with these delectable treats.

      Happy Unsifted baking!

      Sarah + Keira

       

      Unsifted® Peanut Butter Cookies 

      **Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Peanut Butter Cookies COMING SOON!**

      PREP: 15 minutes
      TOTAL: 30 minutes 
      YIELD: 25 cookies

       

      INGREDIENTS

        1 cup

      Unsifted®  Dessert Blend

        ½ cup

      unsalted butter, softened

        ¾ cup

      creamy peanut butter

        cup

      granulated sugar

        cup

      packed brown sugar

        1 large

      egg

        2 tsp

      vanilla extract

        1 tsp

      baking powder

        ½ tsp

      salt

        ¼ cup

      granulated sugar, for finishing (optional)

       

      INSTRUCTIONS:

       

      1.  Mill the fresh flour

      • Preheat oven to 375F
      • Set WonderMill® dial to “Pastry”
      • Mill 1 cup Dessert Blend

      2.  Mix butter + sugars

      Pro Tip: Butter softened past room temperature or overmixed can cause flat cookies. If final dough is shiny, place in fridge to harden.

      • In a mixing bowl, add ½ cup softened butter
      • Add ¾ cup peanut butter
      • Add ⅓ cup sugar
      • Add ⅓ cup brown sugar
      • Mix using an electric mixer on high speed until smooth and slightly fluffy (about 1-2 minutes)

      3.  Add wet ingredients

      • Add 1 large egg
      • Add 2 tsp vanilla
      • Beat well

      4. Add dry ingredients

      • Add 1 tsp baking powder
      • Add ½ tsp salt
      • Mix well

      5.  Mix remaining ingredients

      • Add all unsifted flour 
      • Optional: Add mix-ins (see variations on recipe card)
      • Mix until just combined (do not overmix!)

      6.  Chill dough (optional)

      • Cover dough with plastic wrap
      • Place dough in refrigerator for 1-2 hours or up to 3 days

      7.  Shape + Bake

      • Lightly grease baking sheet or use parchment paper
      • Shape dough into 1 ½ Tbsp balls
      • Optional: Add ¼ cup sugar to small bowl and roll each dough ball in sugar
      • Place on baking sheet, 2” apart
      • Using a fork, flatten ball making a crisscross pattern
      • Bake at 375F for 8-10 minutes
      • When cookie edges are barely browned, remove baking sheet from oven to avoid dry cookies
      • Let cookies rest about 10 minutes on the baking sheet
      • Using a spatula, transfer cookies to a wire rack to cool, or serve and enjoy warm

      STORAGE TIPS

      Cooled cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months in a freezer bag. Thaw at room temperature before enjoying.

      ****Find our delicious Bakery Style, Chocolate Dipped, Natural Peanut Butter, Nutter Butter® Homemade Cookie VARIATIONS on our hard-copy recipe card that is COMING SOON****

      Share your #modernmilling creations! Tag @unsifted.kc

       If you try this recipe please leave a comment and tag @unsifted.kc

       

       

       

       

      Freshly Milled Donut Muffins

      Freshly Milled Donut Muffins

      These muffins were a Sunday morning treat for me growing up.  They are a dessert-type muffin and make the best memories having little hands help roll the muffins in the sugar and cinnamon mixture. The little bit of sugar mess is hands-down worth the memories! We are hooked on the Unsifted remix on this childhood classic!

      As I shared recently on our @unsifted.kc stories, these muffins were called French Breakfast Puffs in my house as a child. They were from a simple half-page in an old cookbook, but they store much more space (and smiles) in my mind.  Anytime my mom would let us make these muffins, there were memories made... and debating between my sisters and myself about which of us got to roll the butter and who got to roll the cinnamon sugar. My boys debate the same thing now in my house.  So many memories were made in the kitchen with my mom and sisters.  This is what is so wonderful about baking and about the kitchen. Each recipe holds memories, smells, laughs, tastes.....a warmth and a smile.  I am so grateful to be able to share this recipe with you in hopes that you too can make such memories with your families and friends.

      Happy Unsifted Baking!
      Keira

       

      Unsifted Donut Muffins 

      **Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Donut Muffins HERE**

      PREP: 20 minutes
      TOTAL: 40 minutes 
      YIELD: 11 muffins

       

      INGREDIENTS

       1 cup

      Unsifted® Dessert Blend

       ¾ cup

      Unsifted® Basic Blend

       ½ cup

      unsalted butter, melted

       ½ cup

      granulated sugar

       1 large

      egg

       2 tsp

      baking powder

       1 tsp

      salt

       ½ tsp

      ground nutmeg

       ¾ cup

      milk

       

      For Finishing: 

       ¾ cup

      granulated sugar

       1 ½ tsp

      ground cinnamon

       ½ cup

      unsalted butter, melted

       

       

      INSTRUCTIONS:

      1.  Mill the fresh flour

      • Preheat oven to 375F
      • Grease muffin cups (do not use liners)
      • Set WonderMill® dial to “Pastry”
      • Mill 1 cup Dessert Blend
      • Mill ¾ cup Basic Blend

      2.  Mix the butter mixture

      • Melt ½ cup butter + set aside to slightly cool
      • To a medium bowl, add ½ cups melted butter (cooled)
      • Add ½ cup sugar
      • Add 1 large egg
      • Using a spoon or Danish whisk, mix together well

      3.  Add dry ingredients

      • Add 2 tsp baking powder
      • Add 1 tsp salt
      • Add ½ tsp nutmeg
      • Mix gently to distribute thoroughly

      4.  Add fresh flour + milk

      • Add 1 ½ cups unsifted flour (or roughly half of total)
      • Add ¾ cups milk
      • Using a spoon, mix batter gently until flour is mostly incorporated, but some lumps remain
      • Add remaining unsifted flour (about 1 ½ cups)
      • Mix gently until incorporated with only a few lumps (it is a thick batter)

      5.  Fill pan + Bake

      • Fill each greased muffin cup about ⅔ full of batter
      • Bake at 375F for 20-25 minutes
      • Remove from oven let cool in pan for 5 minutes

      6.  Roll in butter + sugar mixture

      • To the first small bowl, add ¾ cup sugar
      • Add 1 ½ tsp cinnamon
      • Mix together and set aside
      • To a second small bowl, add ½ cup melted butter
      • Using two spoons, carefully roll each muffin in butter, letting excess butter drip off
      • Place buttered muffin directly in the sugar mixture and thoroughly coat
      • Let coated muffins cool on plate

       

      STORAGE TIPS

      Cooled donut muffins may be stored at room temperature in an airtight container for up to 2 days. They are best served warm and fresh, but they may be reheated in a toaster oven to crisp back

      ****Find our delicious Apple Spice and Vanilla VARIATIONS on our hard-copy recipe card****

      Share your #modernmilling creations! Tag @unsifted.kc

       If you try this recipe please leave a comment and tag @unsifted.kc