English Muffins No2
How to make 6 delicious Authentic English Muffins at home.
Quick n easy method. Full step by step instructions, from start to finish.
Ingredients
Method
- 400g/14oz White bread flour
- 210g / 210mls Lukewarm Milk (approx.40°C / 104°F)
- 7g / 2tsp instant or active dried yeast
- 8g / 1tsp Salt
- 6g/1tsp Sugar
- 15g / ½oz cooking oil or softened butter (unsalted)
- 1 Large egg (at room temp)
- Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates.
- Once activated, add the yeast mixture to your stand mixer bowl, then add the oil or softened butter to the liquid in the bowl.
- Add the flour, followed by the salt to the bowl, attach the dough hook and knead for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a large bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer and form it into a ball,
- place it into a lightly oiled bowl, cover the bowl and let it proof/rise for 1 hour, the dough should at least, double in size (this may take longer depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
- When the time is up, turn out the now risen dough onto a non- floured surface, and knock it back, give it a quick knead then form it into a ball.
- Divide the dough into 6 equal pieces, for a more uniform size and appearance try to use digital scales for dividing.
- Roll each piece of dough into a ball, (see video for rolling technique).
- Cover the 6 small dough balls with a lightweight dry cloth, let them rest for 5 minutes.
- When the rest period is up, using a rolling pin, roll each ball into 11cm / 4in circle, and place them on lightly floured tray.
- Once all 6 are rolled out, cover them again and allow them to proof/rise in a warm spot, for 20 minutes.
- Take a large frying pan or griddle,( NO! oil,) heat it up to approx. 200°C / 390°F,
- Place 3 of the muffins in the hot pan, and cook for 3 to 4 minutes on each side, once they are golden brown, risen and firm to the touch, remove them from the pan.
- Keep them on a warm plate, while you finish off the rest.
- Storing suggestions, soon as they have cooled from the pan, these can be frozen, you can take them out in the morning, defrost in the microwave, cut in half, then toasted, resulting in, fresh muffins for breakfast.
- Enjoy.
Equipment & products used in my kitchen and videos
