English Muffins
User Reviews
5
English Muffins
Description
The recipe begins by activating yeast in warm milk mixed with sugar. A dough is formed in a stand mixer by combining the flour, egg, salt, and yeast mixture, then kneading in softened butter until smooth. After rising until doubled, the dough is divided evenly and shaped into round balls without losing air bubbles to preserve texture.
The dough portions are placed on a semolina-dusted cooking surface with spacing, dusted again lightly with semolina, then cooked to create the classic textured crust of English muffins. This method prevents sticking and contributes to the muffins' unique rough surface that holds toppings well.
This recipe is suitable for home bakers wishing to produce fresh English muffins with a tender crumb and good structure. Semolina flour on the work surface and pan is essential for the characteristic texture and prevents sticking while cooking.
Ingredients
- 400 ml milk whole
- 20 g granulated sugar
- 6 g active dry yeast
- 540 g all-purpose flour
- 1 large egg
- 5 g salt sea salt
- 40 g butter softened, unsalted
- semolina flour for dusting
Instructions
- In a bowl, combine the warm milk, sugar and yeast. Give it a stir and let it sit for a few minutes.
- In a stand mixer bowl, combine the flour, egg, salt, yeast mixture, and mix until a dough forms.
- Add in the butter and continue to knead the dough until smooth.
- Lightly grease the bowl and dough, cover and let the dough rise (proof) in a warm place until doubled in size.
- Lightly dust the work surface with semolina flour or rice flour.
- Use a dough scraper to divide the dough into 15 equal portions.
- Shape into round balls, being careful not to deflate all of the air bubbles.
- Lightly dust the pan with semolina flour that you plan on cooking the English muffins on.
- Place the the shaped English muffins on the pan/baking sheet and leave enough space in between muffins.
- Sprinkle additional semolina flour on top of the muffins.
- Note: depending on how large your pan is, you may need to do this in batches.
- Repeat with the remainder and cover with a large piece of parchment paper.
- When the English muffins have puffed up slightly, cook on the stove over medium-low heat, about 7-8 minutes per side, flipping halfway, until golden brown and crisp.
- Cool completely before using a fork to split the muffins in half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 146mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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