English Muffins
Flavorful and brimming with nooks and crannies which translate to the perfect toasty valleys for butter and jelly.
English Muffins
Makes 12
English muffins will always hold a special place in my heart as they are directly related to the few memories I have of my grandfather. One winter, he spent some time with my family. In addition to teaching my brother and I to play pool on our convertible pool table, every day, he would toast himself an English muffin and spread it with butter and grape jelly. Before his visit, toasted bread was limited to potato or whole wheat bread. This small round dimply slice was something strange to me but once hesitantly tasted, it became one of my favorite breakfast breads.
Homemade English muffins are relatively simple to make and do not require an oven as they are cooked solely on the stovetop. These in particular are flavorful and brimming with nooks and crannies which translate to the perfect toasty valleys for butter and jelly.
“Recipe Tips:
1. The dough requires an overnight rise in the fridge.
2. Leftover muffins can be frozen for up to 3 months or up to 6 if well wrapped and sealed (ie; frozen muffins being vacuum-sealed). Frozen muffins can either be defrosted overnight in the fridge or popped in the microwave for a few seconds before splitting and toasting.”
Ingredients
100ml (0.50 c) milk, warmed gently
6g (1.5 t) instant yeast
477g (3 2/3c) bread flour
43g (1/3 c) whole wheat flour
15g (1 T) sugar
6g (1.5 t) kosher salt
42g (3 T) butter, cut into chunks and kept chilled until needed
275-325ml (1.25 c + 2 T – 1.5 c + 2 T) water
Semolina or corn meal as needed
Recipe Know-how
1. In a small bowl, combine the milk and yeast with a small pinch of sugar.
Stir to dissolve the yeast and sugar.
Allow to sit for 5 – 10 minutes or until foamy.
If the yeast does not begin to get foamy, it may not be active. Throw it out and begin again.
Continue on to Steps 2 and 3 while the yeast sits.
2. Lightly oil a medium mixing bowl. Set aside.
3. In a large mixing bowl combine the flours, sugar and salt mixing well.
Add the butter and using your fingers, rub into the flour until there are no longer any large chunks remaining.
Make a well in the center of the dry ingredients.
Add all of the yeast mixture and 1 c + 2 T of the water.
Using your hands, mix the liquid ingredients into the flour to make a soft but not sticky dough.
If the dough is too dry or not soft enough, add the remaining water 1 T at a time to reach the proper consistency.
Using the slap and fold method, knead the dough for 5 – 7 minutes or until smooth and shiny.
Shape the dough into a ball and place in the oiled bowl.
Cover well with plastic wrap and refrigerate overnight.
Shaping and Cooking
Work surface sprinkled with semolina..
4. Using the semolina generously sprinkle a clean work surface or a rimmed baking sheet to evenly coat. Set aside.
5. Remove the dough from the fridge and punch down.
On an un-floured surface (a different surface from what has been sprinkled with semolina), divide the dough into 12 equal portions.
Each portion of dough should weigh about 78g.
Portioned and rounded balls of dough on an un-floured work surface
Flatten one portion of dough and pull in all the sides to form a ball.
Seam side down, roll the dough into a smooth ball.
Repeat with all of the remaining dough.
Flattened disks resting on semolina covered surface.
Allow to rest for 5 minutes.
On an un-floured surface, flatten one ball of dough with the heel of your hand to 9cm (3.5 in).
Place on the semolina covered surface and gently flatten a second time to maintain the desired size.
Repeat with all of the remaining portions of dough.
Lightly sprinkle the tops of the dough with more semolina.
Loosely cover with plastic wrap.
If using a rimmed baking sheet, you can cover with a second inverted baking sheet.
Allow the muffins to rise for 30 – 35 minutes.
The dough may not double in size but it will puff slightly.
Cooking set up, hot pan on the stove and cooling rack to receive finished muffins.
6. When the muffins have risen, over a medium-low flame, heat a large non-stick pan for 5 minutes.
Alternatively, use a seasoned cast iron pan heated for 7 minutes or an electric griddle heated to 150 C or 300 F
Place 3 – 4 muffins into the dry pan.
Cook for 6 minutes on the first side.
Twist the muffins once or twice in place to facilitate even browning.
There may not be much coloring, however this is okay.
Flip and cook for a further 6 minutes.
Twist the muffins once or twice in place to facilitate even browning.
Flip again and cook for 1.5 minutes longer on each side.
Continue to twist the muffins once or twice in place to ensure even browning.
After 7.5 minutes total on each side, the muffins will be golden brown on each side and should be fully cooked.
To test for doneness, finished muffins will sound hollow when tapped.
Using an instant read thermometer pushed into the side the muffins should register 93/94 C or 200 F.
Remove the cooked muffins to a cooling rack.
Using a dry paper towel, wipe out the pan, removing any browned semolina.
Repeat cooking the muffins in batches, wiping out the pan between each batch.
Monitor the heat closely during cooking to prevent burning.
Cool muffins for 15 minutes then poke around the circumference of the muffin with a fork.
Cool completely.
7. Using a fork, split the English muffin halves, toast and enjoy.
