English Muffins

PREP TIME 10

COOK TIME 10

Rising Time 1

TOTAL TIME 20

6 English Muffins

Can you imagine eating a warm English muffin straight of the griddle? Toasted, spread with butter, jam or filled with a crispy fried egg and cheese. Delicious don’t you think? Now you can stop imagining and get to make your own because they are so easy, you will never go back to store-bought.

Ingredients

2 cups / 300 g/10.6oz oz. strong white/ bread flour OR cake / all purpose flour plus extra for dusting
2 teaspoons / 7g instant / fast rising yeast
1¼ teaspoons / 6 g salt
4 teaspoons /15 g sugar
1 ½ Tablespoons /15 g softened butter cut into small pieces
¼ cup / 60ml lukewarm buttermilk OR ¼ cup lukewarm milk mixed with 2 teaspoons of lemon juice or vinegar
⅔ cup / 160ml milk lukewarm (it should make a soft dough but you can add up to about 30ml/extra if needed)
oil for greasing
1 Tablespoon semolina or polenta OR flour for dusting

Instructions

Sift the flour into a large mixing bowl. Add the yeast, sugar and salt into the flour. Using your fingertips, rub the butter into the flour. Pour in the warmed buttermilk and milk, then mix all the ingredients together to form a soft dough.
Turn the mixture out onto a lightly floured surface and knead for 5 to10 minutes, or until soft, smooth and stretchy. SEE NOTE 1
Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to rise for about ½ hour, or until doubled in size.
Dust the work surface with either semolina, polenta or flour
Tip the dough out onto the work surface and roll out to about into ½ inch/1 ½ cm thick.
Using straight-sided cutter or cup cut out eight muffins. Place muffins, evenly spaced apart on each of the polenta or semolina dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
Leave to rise for another 10 to 15 minutes.
Heat a heavy-based frying pan on the stove to a very low heat. Cook the muffins on very low heat for approximately 8 to 10 minutes, then flip over and griddle for another 8 to 10 minutes on the other side.
You can now either cut in half, and then toast the insides and serve as preferred or allow to cool, place in a bag and freeze until needed

Recipe Notes

1 ) Stretch the dough by pushing the front half away with the heel of your palm, while holding the back of the dough with the other hand. Then fold the stretched part of the dough back on itself, give it a quarter turn and repeat for about 8 to 10 minutes

Nutrition