Here's a classic English Muffin recipe that gives you those perfect nooks and crannies for butter and jam:
Homemade English Muffins
🧈 Ingredients:
- 1 cup (240 ml) whole milk (warm, about 110°F / 43°C)
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp (13 g) sugar
- 1 ¼ tsp (4 g) salt
- 1 large egg
- 3 cups (375 g) all-purpose flour
- 2 tsp (6 g) instant yeast
- Cornmeal, for dusting
🛠Tools:
- Mixing bowl
- Stand mixer (optional, for kneading)
- Cast iron skillet or griddle
- Baking sheet
- Ring molds (optional, for shape)
- Spatula
🥣 Instructions:
-
Make the Dough
In a large bowl, whisk together the warm milk, melted butter, sugar, salt, and egg.
Add flour and instant yeast. Mix until a sticky dough forms. -
Knead
Knead by hand (8–10 minutes) or with a stand mixer (5–6 minutes) until smooth and slightly tacky, but not sticky. -
First Rise
Place dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours). -
Shape
Turn dough out onto a lightly floured surface. Roll it out to about ¾ inch (2 cm) thick.
Cut into rounds (3 to 4 inches wide) using a biscuit cutter or drinking glass. Sprinkle a baking sheet with cornmeal and place the rounds on it. Dust tops with more cornmeal. -
Second Rise
Cover rounds loosely and let rise for another 30–40 minutes. -
Cook on Stovetop
Preheat a dry skillet or griddle over medium-low heat. Carefully place muffins onto the hot surface and cook 5–7 minutes per side, until golden brown and cooked through.
(You can finish them in a 350°F oven for 5–10 minutes if they’re browning too fast.) -
Cool & Fork-Split
Let cool on a wire rack. To open them properly, use a fork around the edges to split—this keeps the signature nooks and crannies.
No comments:
Post a Comment