Fresh English Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon salt
02 -
2 tablespoons sugar
03 -
2 1/4 teaspoons instant yeast (one packet)
04 -
2 3/4 cups plain flour (330g)
→ Wet Ingredients
05 -
1 large room-temp egg
06 -
3 tablespoons melted butter (42g)
07 -
1/2 cup water (120ml)
08 -
3/4 cup milk (180ml)
→ For Cooking
09 -
Semolina or cornmeal for pan prep
# Instructions:
01 -
Combine warm milk, water, and sugar in a bowl (around 110F). Microwave to warm, sprinkle in the yeast, and wait 5-7 minutes until it's bubbly.
02 -
In the mixer bowl, stir up the flour and salt. Throw in the egg and melted butter, then slowly add your bubbly yeast water while mixing on the lowest speed. Turn the mixer up and let it knead for about 7 minutes until nice and elastic.
03 -
Pop the dough into a greased bowl, cover it, and leave it in a cozy spot until it's twice the size (about an hour). For a stronger flavor, let it chill longer (up to 8 hours), or toss it in the fridge for the night.
04 -
Flatten the dough on a floured surface till it's shy of an inch thick. Set up two parchment-lined trays dusted with cornmeal. Use a 3-inch cutter to form rounds, then transfer them to the trays. Give 'em 30 minutes to rise again.
05 -
Warm a big pan on a super-low flame. Sprinkle cornmeal, add a few muffins, and cover up. Cook each side for 5-6 minutes until golden. Start with one as a tester to get it right!
# Notes:
01 -
For a deeper flavor, give the dough a long rise (4-8 hours or keep it in the fridge overnight).
02 -
If the center feels undercooked, bake for 3 minutes at 350F.
03 -
Store in an airtight box for up to 5 days, or freeze for 3 months.