Homemade English muffins
Stop buying the pre-packaged English muffins at the store and make your own version at home where you control the ingredients.
Prep Time40 mins
Cook Time15 mins
Resting time10 hrs
Total Time55 mins
- 3/4 cup (3 and 1/3 ounces) all-purpose or bread flour
- 1/2 cup room temperature water
- 1/2 teaspoon active dry or instant yeast
- 1 cup milk of choice
- 1 teaspoon active dry or instant yeast
- 2 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter melted
- 1 teaspoon salt
- 3 to 3 and 1/4 cups all-purpose or bread flour
- Cornmeal for dusting
- Butter for the skillet
In a small bowl, whisk together the flour, water and yeast. Whisk the mixture until it is smooth and glossy, about 100 strokes. Cover and set aside for 1-12 hours (the longer the better).
In the bowl of a stand mixer (or in a large bowl if you don't own a stand mixer), combine the milk and the yeast. Add the starter and mix well with a spatula or whisk. The dough will look really frothy.
Add the sugar, melted butter and salt. Whisk to combine. Then add 3 cups of the flour and mix with a sturdy spatula. The dough will be shaggy.
With the dough hook attachment, knead the dough with your stand mixer for on medium speed for about 5-8 minutes. If you do not have a stand mixer, you can knead by hand. Add extra flour a little at a time as needed. The final dough should be springy and tacky. It should not stick to your hand.
Transfer the dough to a lightly oiled bowl and cover. Place it in the refrigerator and allow it to rise overnight. It can stay refrigerated for up to 3 days.
Remove the dough and divide into 12 equal pieces. Roll each piece into a ball.
Sprinkle a standard baking sheet with cornmeal. Place each ball on the baking sheet and allow some room in between each ball of dough. If you have muffin rings, you can place them around each dough ball. Sprinkle the tops of each dough ball with more cornmeal. Allow the dough to rise for 1 hour or until puffy.
Warm a skillet over medium heat. Add a small pat of butter and swirl it around to coat the bottom of the pan. Add a few muffins to the pan and make sure you do not crowd the pan. Cook each muffin for 5-6 minutes per side. Adjust the heat as needed.
Once all the muffins have been made, split them and add your favorite spread, butter or honey and enjoy
Leftover muffins should be stored in an airtight container at room temperature and will keep for several days. They can also be wrapped and frozen for up to 3 months.
Source: the kitchn