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English Muffins

cook:

2 h

0.0

(1)

Let me tell you something- the only English muffins I've ever had in my life were homemade English muffins. Some will say that without trying the store-bought ones you don't really know what your are talking about. But I'm actually happy to have only had the good ones. This guys are super duper easy to make and it really is such a forgiving dough. During shaping, you can use a cookie cutter or simply curl them into balls, ones you would flatten before pan baking. I used a mini tart ting to get the "English Muffin" shape from my dough and I'm really happy with the result. Small English muffins, bite size! I love to make small baked goods, because it always me eat more of them in the end! Great recipes for breakfast sandwiches with the English muffins are coming very soon!

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Picture for English Muffins

US

original

metric

Ingredients

white flour

500 gr white flour

warm ish whole milk (about 95F or 35C)

180 ml warm ish whole milk (about 95F or 35C)

lukewarm water

140 ml lukewarm water

super soft butter

35 gr super soft butter

sugar

15 gr sugar

salt

12 gr salt

dry yeast

10 gr dry yeast

Semolina

Semolina

Directions

Step 1

In a stand mixer's bowl add the milk, water, sugar and yeast and stir well.

warm ish whole milk (about 95F or 35C)

180 ml warm ish whole milk (about 95F or 35C)

lukewarm water

140 ml lukewarm water

sugar

15 gr sugar

dry yeast

10 gr dry yeast

Stand Mixer

Stand Mixer

Step 2

Add the flour and the butter. Make sure the butter is really soft.

white flour

500 gr white flour

super soft butter

35 gr super soft butter

Step 3

Attach the bowl to the stand mixer and set it on the lowest speed.

Stand Mixer

Stand Mixer

Step 4

Round the dough into a tight ball and place it in an oiled bowl, covered with a towel, until double in size.

Towel

Towel

Step 5

Punch the dough and remove it from the bowl to an oiled working surface (just a thin layer of oil, simply drizzle few drops of oil on the working surface and spread them well).

Step 6

Open the dough with a rolling pin to a rectangle, 1 cm or 1/2 inch thickness.

Rolling Pin

Rolling Pin

Step 7

Using a cookie cutter or a mini tart ring, score as many English muffin doughs as you can. The rest of the dough- reshape to a tight ball, let it rest for half an hour and repeat the process.

Cookie Cutter

Cookie Cutter

Step 8

On a baking sheet, spread semolina (or cornmeal), then place the scored English muffins directly on the semolina. That gives the English muffins their typical look and texture.

Semolina

Semolina

Baking Sheet

Baking Sheet

Step 9

Cover the scored English muffins with a towel and let them proof for about 30-45 min.

Towel

Towel

Step 10

Hit up a cast iron pan on the lowest heat. If you'll cook it on stronger heat, you'll end up getting an uncooked muffins. The English muffins need to be pan-baked for a couple of minutes.

Step 11

Using a spatula/turner transfer the English muffins as gentle as you can to the pan. We try to keep all the air in them so don't flip them on the pan, simply place them carefully.

Step 12

After 3 min flip them to the other side and pan bake for another 3 min.

Step 13

Remove from the heat and enjoy!

Step 14

If you plan to keep eating them in the next few days, keep the English muffins in a good container and toast them before you eat. Remember! English muffins you open with your hands or with a fork, never with a knife! (Don't know why, but why not hahaha).

Step 15

YASSS!

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