Eric's Easy English Muffins
These are my 'go to' English muffins - not foolproof, but not far off. Uncomplicated, quick and taste amazing!
Servings: 4
Ingredients
- 350 g All Purpose Flour Bread flour works equally well, or a 50/50 wholewheat mix.
- ½ tsp Instant Yeast
- ½ tsp Salt
- 150 ml Tepid / Warm milk
- 115 ml Water Lukewarm
- 15 g Butter I put my butter into a jug with the milk and microwave for around 1 min...until the butter melts and the milk is warm
Instructions
- Add all the dry ingredients (flour, yeast and salt) to a large mixing bowl. There is no realy need to use a stand mixer for this recipe but you can if you wish.
- Once warmed, gradually pour in the warm milk and melted butter, stir to start to form a stiff dough
- Slowly add the water. Depending on the flour used, you may not need it all. You are aiming for a soft dough that is still quite sticky, but not so soft that it will not hold together
- Once you have achieved the consistency you need, scrape down the sides, cover the bowl with cling wrap and leave in a warm place overnight - I would suggest a minimum of 12 hours. Try to avoid sunlight or air-conditioning. I live in the tropics so I use a shaded corner of my balcony as a makeshift 'proofing' oven!
- Hopefully, the dough will double in size. If it doesn't, it may need more time or your yeast may need to be replaced. I prefer to use sealed single serve sachets of yeast to avoid this...
- Lightly flour your work surface and tip the dough out, then allow to rest for 10-15 mins before rolling to allow the dough to 'relax' - it's also a good time to make some coffee!
- Using a lightly floured rolling pin, roll out the dough to approximately 2 cm thick - you can go thinner if you wish - they will 'puff up' so it really depends on how thick you like your muffins.
- I use a 3.5 or 4 inch cookie cutter to cut my muffins, again, you may use any size you prefer. Remember to flour the cutter first to avoid them sticking. You can roll up your off-cuts, reshape and cut again to use all of the dough. This recipe should make 5-6 muffins.
- Place the muffins onto a baking tray or plate lined with cooking paper and as they will expand, be sure to give them some space. Lightly cover the tray with cling film to prevent a skin forming as they proof for a further 45 - 60 mins. You can just use a towel if you prefer. I usually spray the cling film with an aerosol cooking oil to prevent it from sticking to the surface of the muffins.
- Once they have puffed up, you can refrigerate to cook later or cook straight away. The cooked muffins can be kept in the fridge for a few days or even frozen so it depends on your plans.
- Heat a large non-stick pan. I use the heaviest one I have, a cast iron skillet but if you have one with a lid, this is preferable. - Do not add any oil, these will be dry cooked.
- Using a spatula or palette knife, gently place your muffins into the pan. Again, do not crowd the pan - you may need to do this in 2 or 3 batches. If you have a lid, place it on immediately, don't worry if not. If you do use a lid, the steam will help the muffins to puff up but only use whilst cooking the first side.
- Cook until golden brown on the bottom and then turn once and repeat on the other side. It is often difficult to maintain a constant temperature in a frying pan on a range so the second side may need less time. You may also find that although you have the desired color on both sides, the muffins do not feel cooked in the middle - This is not a problem, simply bake them in the over for a further 5-10 mins. I generally slice and toast mine anyway so I always aim for the best color and do not worry too much.
- That's it! Allow to cool, slice, toast if you wish, slather with butter, jam, marmalade, honey, avocado, cheese, eggs, sausage patties - anything you want...They taste great, sweet or savory.