There’s something truly delicious about a fresh English Muffin. From when you split that outside golden crust, to when you reveal a soft & fluffy inside.
Often a staple in our household, I was yet to have a crack at these beauties.
As a dough fanatic, I am whole heartedly converted and I’d gladly go back for more!
Don’t be deterred. Whilst the dough takes a little time to lovingly prove, the actual cooking process is manageable.
The skillet is kept over a gentle heat, the muffin gets toasted through until golden on one side.
You flip, repeat the process and voilà crunchy & golden on the outside, soft & fluffy on the inside!
Just the way we like it ;)
Homemade English Muffins, makes 10-12:
4 cups plain flour
7 g dried yeast
1 cup warm milk
1 tbsp white sugar
1/2 tsp salt
1 whole egg, whisked
Cornmeal or Semolina to dust muffins.
Equipment: You’ll need a Circular ring, rolling pin and skillet.
In a large bowl, add the flour, yeast & sugar
Stir to combine and add the salt
Heat the milk until it’s at blood temperature, add the butter and stir until melted.
Whisk the egg and add to the flour mix,
Add half the milk & butter mix
Stir and add the remaining liquid.
Knead until a soft dough forms. (If needed, add a tbsp of warm water to soften dough if too stiff.)
Place into a well oiled bowl, cover and rest for 20 mins.
Dust a baking sheet with some cornmeal, set aside.
Dust the dough with extra cornmeal & roll out into 2-2.5 cm thickness.
Using a circular ring (mine is 9cm diameter,) stamp out the muffins & place on the baking sheet.
Cover the tops with more cornmeal, if they start to stick.
Leave to prove another 25-30 mins, until they are light and fluffy.
Heat the skillet over a low to medium heat.
Cook each muffin until golden brown, approx 5-6 mins each side and flip.
Best to cook these thoroughly over a soft & gentle heat, than too quickly. Tap with your fingers to check, (they should sound hollow when cooked throughout.)
(Optional:) if you’re concerned the muffins have yet to cook through, transfer to a tray in the oven and continue to bake at 180C/356F for 10-15 mins. Then give them a tap & check again to see if they sound hollow.
Transfer to a wire rack to cool.
Split before serving and (toast) or serve as is, with lashings of butter.