A batch of classic English muffins. Quick & easy to make, this recipe will make 4, light & fluffy muffins. Great for breakfast, lunch or dinner!
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If you visit a popular fast food chain, you might have eaten one of these with sausage & egg…
They might look difficult to make but they are actually surprisingly easy! I’ll show you how.
How To Make English Muffins
Making The Dough
Making the dough for muffins is very similar to making an enriched for something like a burger or hot dog bun. In this recipe, we combine strong white bread flour, milk, egg, salt, sugar & dried yeast.
Once smooth, we incorporate butter into the dough, further enriching the dough & adding flavour.
Like most other yeasted breads, the dough is left to double in size. This takes around an hour.
Now this is where English muffins differ from other breads.
Instead of shaping the dough by hand, we roll it out using a rolling pin to a thickness of roughly 2cm. We then use a circular cutter to cut the dough into large discs. The great thing with this dough is that we can re roll the trimmings if needed.
After cutting the dough, we need to let it prove again. This time for 45 minutes. To do this, we place the muffins onto a baking tray sprinkled with semolina. This stops them from sticking to the tray, making the next step easier.
Cooking The Muffins
When it comes to cooking the muffins, we first need to heat a large frying pan up on the stove over a medium heat. Once hot we cook each muffin for 4-5 minutes on each or until a deep, golden brown. We then transfer the pan cooked muffins to a baking tray & bake for a further 5-10 minutes at 170°c/150°c fan.
That’s it! We now have a freshly baked of English muffins ready to serve.
What To Serve With English Muffins
The sky’s the limit when it comes to toppings & fillings! Serve them with poached eggs & hollandaise sauce for an eggs benedict. Fill them with a sausage patty & a fried egg or toast them & slather them in butter…
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More Bread Recipes
- Stand Mixer
- Rolling Pin
- 9 cm Circular Cutter
- Large Frying Pan
- Large Baking Tray
- 275 g Strong White Bread Flour
- 175 g Whole Milk
- 4 g Dried Active Yeast
- 4 g Maldon Salt
- 2 tsp Caster Sugar
- 1 Large Egg
- 20 g Unsalted Butter
- Semolina To Dust
- First, place the milk into a jug & heat to 38°c in a microwave (alternatively, you could warm the milk in a pan then transfer to a jug) then sprinkle over the yeast & whisk to combine. Leave to go bubbly, 5-10 minutes.
- Next, in the bowl of a stand mixer with the dough hook attached, place the flour, salt, sugar & egg. Give the activated yeast another quick whisk then pour into the flour.
- Mix on a medium speed until a smooth dough forms (3-4 minutes) then with the mixer still running, add in the butter a small piece at a time – wait for each piece to be fully incorporated before adding another.Mix until the dough passes the windowpane test, 5-10 minutes then cover & leave to rise at room temperature for 1 hour or until doubled in size.
- Once the dough has risen, knock it back onto a lightly floured worksurface & roll out to roughly 2cm thick. Using a 9cm circular cutter, cut out 4 circles (you can re roll the trimmings if necessary) then transfer to a semolina dusted baking tray. Lightly dust the top of each muffin with more semolina then cover & leave to rise at room temperature for another 45 minutes.
- Preheat an oven to 170°c.
- Heat a large frying pan over a medium heat & cook the muffins for 4-5 minutes each side or until they are a deep golden brown. Transfer the muffins to a baking tray & cook in the preheated oven until cooked through, 5-10 minutes.
- Transfer to a wire rack & leave to cool completely before serving.
Cook the muffins in a frying pan on the boiling plate. If they colour too quickly, transfer to the simmering plate.
Bake the muffins in the baking oven, on the bottom set of runners This recipe calls for a strong white bread flour. I use a Canadian white bread flour from Shipton Mill but most other strong white bread flours will work. Make sure that the butter is at room temperature before adding it to the dough. If it is too cold, it won’t incorporate into the dough properly. These muffins are made with dried, active yeast which needs activating in warm liquid before being used.
Try to get the water as close to 38°c as possible for the best results. .