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  • 50mins plus proving
  • Serves 15
  • Medium
  • 170ºC / Gas 3
English muffins

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Ingredients

Adjust Servings:
300ml Milk - plus any extra needed If dough is too dry - can add a splash of milk
7g Fast action dried yeast
25g Caster sugar
50g Shortening or lard
425g Plain flour - plus any extra needed If dough is too wet - can add a little more flour

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English muffins

Has a lovely soft, fluffy middle with a crisp outside.

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    Ingredients

    Directions

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    These soft, light english muffins are a great base for any other flavours. For example I have used this recipe for my base of my Egg Benedict. But of course you can keep these in the freezer and toast them for breakfast.

    I have used this recipe from Jamie Oliver

    https://www.jamieoliver.com/recipes/bread-recipes/english-muffins/

     

     

    Steps

    1
    Done

    Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.

    2
    Done

    Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.

    3
    Done

    Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.

    4
    Done

    Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.

    5
    Done

    Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.

    6
    Done

    When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.

    7
    Done

    Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.

    8
    Done

    Cool slightly on a wire rack then cut in half and spread with melted butter, or keep in an airtight tin, container to keep them fresh.

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