English Muffin
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 7
About this dish
Cooked on a covered pan over low heat instead of in the oven, these flat yeast rounds develop a cornmeal crust on both faces and an open, irregular crumb inside.
Read more
Toasting crisps the edges of those holes, and butter, jam, or a runny poached yolk sinks into the gaps. They are the usual base for Eggs Benedict and just as good split and buttered at breakfast.
Ingredients
Instructions
- 1
Combine 300g bread flour, sugar, salt, and instant yeast thoroughly before adding liquid.
Pour in 180ml warm milk and melted unsalted butter, then mix until a sticky dough forms without dry flour pockets.
- 2
Knead for about 8 minutes, until the dough looks smoother and stretches instead of tearing immediately.
Place it in a bowl, cover it, and proof in a warm spot for 1 hour, until nearly doubled.
- 3
Gently press out the gas from the proofed dough, then roll it to 1.5cm thickness.
Cut 8 rounds with a cutter, pressing straight down instead of twisting so the edges can rise evenly.
- 4
Dust both sides with the 30g cornmeal, then place the rounds on the griddle or inside ring molds if using them.
Cover and proof for 30 minutes, until the rounds look thicker, lighter, and slightly puffy.
- 5
Preheat the pan over low heat, arrange the dough rounds with space between them, and cover with a lid.
Cook the first side for 8 to 10 minutes, until the cornmeal browns gently and the sides start to set.
- 6
Flip gently, cover again, and cook the second side for another 8 to 10 minutes.
When the centers feel firm instead of doughy, cool the muffins, split around the edge with a fork, and toast before serving.
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