I love English muffins, and I absolutely adore "homemade" versions of this wonderful recipe. Traditional English muffins are cooked up on a griddle; however, this recipe simplifies the process by placing them into the oven, and uses muffin rings to achieve consistent results. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Muffins
Time 3h20m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the water and milk to a small saucepan, and heat up to 105f (40c).
- 4. Chef's Note: Alternately, you could use the microwave.
- 5. Remove from heat, stir in the sugar, add the yeast, and wait five minutes.
- 6. The milk/yeast mixture should begin to foam.
- 7. Chef's Note: This is called "proofing" the yeast. If the mixture fails to foam, it's dead. Give it a proper burial, get some good yeast, and start over.
- 8. Add the flour, salt, and baking powder to a food processor fitted with a dough hook, and whisk to combine.
- 9. Add the milk/yeast mixture, melted butter, and vinegar.
- 10. Allow the ingredients to mix at medium-high speed until thoroughly combined, about 1 - 2 minutes. You may need to scrape down the sides once or twice to get the flour fully incorporated into the wet ingredients.
- 11. Chef's Note: This will be a slightly wet dough.
- 12. Remove the bowl from the food processor, scrape the mixture to the center of the bowl, and cover.
- 13. Place the bowl in a non-drafty area of the kitchen and allow the dough to rise for about 60 minutes.
- 14. Line a baking sheet with parchment paper.
- 15. Add some English muffin rings, and sprinkle the interiors with the semolina.
- 16. Divide the dough into 2 ounce (56g) portions, shape into balls, add a ball to each of the muffin rings, and gently push down into the ring.
- 17. Add a piece of parchment paper to the top of the rings.
- 18. Add a flat weight, like another baking sheet to the top, and allow the dough to rise for about 90 minutes.
- 19. Place a rack in the middle position, and preheat the oven to 400f (205c).
- 20. Place the baking pan, with the weight on top into the preheated oven, and allow them to bake for 15 minutes.
- 21. Remove the top weight, and the parchment paper, and then sprinkle the tops with some additional semolina.
- 22. Return to the oven, increase the heat to 420f (215c), and continue to bake until the tops turn a nice golden brown, about an addition 5 - 7 minutes.
- 23. Chef's Note: Remove from the oven, and let them cool for 10 minutes, before removing the rings.
- 24. PLATE/PRESENT
- 25. Fork split, or cut open with a serrated knife, and fill with your favorite goodies. Enjoy.
- 26. Keep the faith, and keep cooking.
- 27. Chef's Tip: These will keep quite well in the fridge for a week, or for several months, if frozen.
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Rico Suave
[email protected]These muffins are a delicious and easy way to start your day.
Amir Husnain
[email protected]I've tried many English muffin recipes, but this one is my favorite.
rus rus
[email protected]These muffins are so easy to make and they always turn out perfect.
Mariam Haruna
[email protected]I love the crispy crust and the soft and fluffy interior of these muffins.
Mfaraz Jutt
[email protected]These muffins are the perfect addition to any breakfast or brunch.
Retsepile Bingo
[email protected]I've made this recipe several times and it's always a hit.
Tazu Miah
[email protected]I'm not sure what I did wrong, but my muffins came out flat and dense.
Abenezer eyob
[email protected]The recipe was easy to follow, but the muffins didn't turn out as good as I hoped.
Rosina Boatemaa
[email protected]I thought the muffins were a bit too dry.
Micheal Ngoshi
[email protected]I had some trouble getting the muffins to rise, but other than that, they turned out great.
hong souksavath
[email protected]I'm so glad I found this recipe. It's a keeper!
Sahmim Islam
[email protected]These muffins are so good that I've started selling them to my friends and neighbors.
Cecelya Stoltz
[email protected]I've been making these muffins for years and they always turn out perfect.
Ab Khalek
[email protected]The muffins are perfect for breakfast or brunch, and they also make great sandwiches.
Syed Zadi
[email protected]I love that this recipe doesn't require any special equipment, just a regular oven.
Ashley Lo Tempio
[email protected]The recipe is very easy to follow and the ingredients are easy to find.
Annex Lovely
[email protected]I made these muffins for my family and they were a hit! Even my picky eater loved them.
Yanni Mayne
[email protected]I've tried many English muffin recipes before, but this one is by far the best.
Arman lewane
[email protected]These English muffins turned out amazing! They have a slightly crispy crust and a soft and fluffy interior, just like the ones from the bakery.