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Homemade English Muffins

This chewy and crispy yeasted bread is a recipe you need for your kitchen. English muffins are a great addition to your breakfast, brunch or tea snack. They don’t need an oven and take little time to make.
Prep Time 10 mins
Cook Time 20 mins
Rest Time 14 hrs
Course Breakfast, Bread, tea time, Brunch, High Tea
Cuisine English
Servings 16 Muffins

Equipment

  • Planetary mixer
  • Large mixing bowl
  • Scraper (optional)
  • Baking tray
  • Cling film
  • Sauté pan

Ingredients
  

  • 400 gm Warm milk
  • 45 gm Butter melted
  • 1 tsp Salt
  • 20 gm Honey
  • 1 Egg
  • 270 gm All purpose flour
  • 270 gm Bread flour
  • 10 gm Instant yeast
  • 50 gm Semolina

Instructions
 

  • In a planetary mixer add all the ingredients except for the semolina and using a paddle attachment mix everything initially on low speed until it comes together.
  • Increase the speed to medium and beat the mixture until it forms a sticky dough. Scrape down the sides of the bowl and continue beating until the dough comes away from the sides and is not sticky. About 5 mins.
  • Remove the attachment, cover and leave the dough to rise for an hours at room temperature.
  • Once doubled in volume knock back with your hand and form into a ball, cover and leave to rest in the fridge over night.
  • Next morning turn out the dough onto the kitchen counter, while still cold divide the dough into 16 piece.
  • Shape into balls and flatten between your palms. Transfer to a baking tray sprinkled with semolina and leave to rest for 30 mins until risen.
  • In a large sauté pan on low heat add the muffins (I could fit 5 in my pan, make sure not to over crowd the pan while cooking), cover with a lid and cook for 10 mins, they will rise at this point so check on them after 5 mins.
  • Remove the lid and flip each one, cook for 8-10 mins until they are puffed up.
  • Slice and serve with butter, honey or jam.

Notes

  • Make sure the milk is warm and not hot or cold as if its too hot the yeast will die and if its too cold the yeast will be dormant and not activate.
  • Be patient while beating the mixture together, it needs to form a dough. If the dough is very stick add unto 2 tablespoons of flour but it needs to be beaten well and once it proofs the flour with hydrate making it less sticky.
  • Keep checking the heat while cooking the muffins as they can get browned ion the outside and stay raw in the center if you don’t keep the flame low.
  • Recipe inspired by: King Arthur Baking Company