English Muffins
Make your own English muffins. While it does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn't difficult.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/4 tsp yeast fast-acting
- 1 tsp salt
- 2 tbsp sugar
- 3/4 cup milk
- 1/2 cup water
- 3 tbsp butter
- 1 egg large room temperature
- cornmeal for dusting or Semolina
Instructions
- Warm milk to 110F. Combine the milk, water, and sugar in a bowl then add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops. While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together.
- Mix the egg and butter into the milk mixture then add the flour mixture into the liquid while mixing on low with a dough hook. Increase the speed to medium and mix until the dough is elastic and smooth. Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot. You can also refrigerate the dough overnight. If you do, you’ll let it warm for an hour when ready to use.
- Transfer the dough to a floured surface then gently spread out until it’s just under an inch thick. Line a baking sheet with parchment paper and sprinkle with cornmeal. Use a 3 inch cutter to cut your muffins then gently transfer them to the baking sheet. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely and place in a warm spot to rise for 30 – 60 minutes.
- Preheat a large skillet over very low heat. Sprinkle the surface with cornmeal then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
- Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins.
Nutrition
Calories: 159kcalCarbohydrates: 26gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 230mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 132IUVitamin C: 0.01mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
Category: Uncategorized