English muffins recipe

English Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're craving a homemade breakfast treat, look no further than this delicious English muffins recipe. These golden-brown, soft and fluffy muffins are perfect for slathering with butter or jam. With just a few simple ingredients and a little bit of patience, you can create a batch of these iconic breakfast goodies in no time. Whether enjoyed as part of a classic eggs benedict or simply toasted and buttered, these English muffins are sure to become a household favorite.

Keywords: English muffins, homemade, breakfast, recipe, fluffy

English muffins recipe details

English muffins recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

450 g	strong white bread flour
1 ½ tsp	salt
225 ml	milk
60 ml	water
1 tsp	caster sugar
2 tsp	dried yeast
	semolina or polenta, to dust
	oil, for frying

Instructions

Place water and milk in a small saucepan and heat until hand hot. Pour into a bowl and mix in the sugar and yeast and allow to stand for 10 minutes.

Sift flour and salt into a bowl and pour the yeast mixture over it. Mix to a soft dough. If it does not leave the bowl quite clean or feels sticky, add a little more flour. If too dry, add a few drops of water until it feels right.

Turn out to a lightly floured surface an knead for about 10 minutes until smooth and elastic. Leave covered in a warm place to double in size, about 45 minutes.

Roll out dough on a lightly floured surface to about ½ inch, 12-13 mm thick. Use a 3-inch, 7.5cm cutter to cut out as many rounds as possible. Re-roll the surplus and cut out further rounds until it is no longer possible.

Place a few tbsp of semolina or polenta onto a plate and lightly coat both sides of each round. Lay the muffins on a baking tray and cover, Allow to rise for about half an hour, until well risen.

Heat a large frying pan with 1 tbsp of oil on a medium heat and add as many muffins as possible without overcrowding. Reduce the heat to low and cook for about 6-7 minutes per side until browned.

Split apart and lightly toast on open side and spread liberally with butter to eat. Add some jam if wished.

Store in an airtight tin for 2 days if surplus to immediate requirements.

Preparation time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a