English Muffins

How to make delicious English muffins, easy no knead method, simple full instructions from start to finish.

Ingredients

Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
Add the activated yeast mixture to the well, followed by the soft butter, mix it all together until you have a sticky dough, cover the bowl and put it in a warm spot for 45 minutes.

When the time is up, turn out the dough onto a floured surface, pour a tsp of vegetable oil into the empty bowl, and spread it out, knock the dough back, form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and proof it again for 45 minutes.
Prepare a baking tray, by sprinkling on some course semolina flour, or ordinary flour.
Turn out the dough onto a floured surface, carefully flatten it by hand, and using a rolling pin, roll it to approx 13mm / ½in thick.
Using a 7.5cm / 3in scone cutter, cut out 6 circles, place them on the prepared baking tray, roll the remainder of the dough into a ball, roll it out and cut a further 2 circles, you should now have 8 raw muffins.
Cover the muffins with a dry, light weight cloth, and proof in a warm spot, for 30 minutes.
Take a large frying pan or griddle, no oil, heat it up to approx 200°C / 390°F, and place 3 or 4 of the muffins in, and cook for 4 to 5 minutes on either side, once they are golden brown and firm to the touch, remove from the pan and repeat with the others.
Storing and serving suggestions, once they are cooled, 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.