English Muffins
A classic English muffin. Quick & easy to make, this recipe will make 4, light & fluffy muffins.
Servings: 4 People
Equipment
- Stand Mixer
- Rolling Pin
- 9 cm Circular Cutter
- Large Frying Pan
- Large Baking Tray
Ingredients
- 275 g Strong White Bread Flour
- 150 g Whole Milk
- 4 g Dried Active Yeast
- 4 g Maldon Salt
- 2 tsp Caster Sugar
- 1 Large Egg
- 25 g Unsalted Butter
- Semolina To Dust
Instructions
- 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.
Notes
To Cook In An Aga.
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. .
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. .