English Muffins Recipe

Name: English Muffins Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 180 min
Yield: 14 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 cups whole milk minus 1 Tbsp; 2 Tbsp unsalted butter; 2 Tbsp honey; 1 tsp active dry yeast (at room temperature); 2 3/4 cups bread flour ((*see note 1)); 1/4 cup whole wheat flour (optional, or use more Bread Flour); 1 1/2 tsp fine sea salt; 1/4 cup semolina flour or finely ground cornmeal (for dusting)

These classic English muffins are crispy on the outside with the classic nooks and crannies you expect from the packaged muffin, but these taste so much better. You don't even have to toast them when they're fresh because they are so soft. The dough can also be refrigerated overnight to co

⏱️ 180 min 🔪 Prep: 30 min 🔥 Cook: 10 min 📊 Hard ⭐ 5.0 (46) 👁️ 1 views

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Foto: Natasha's Kitchen

Ingredients

14 servings

1 1/2 cups whole milk minus 1 Tbsp
2 Tbsp unsalted butter
2 Tbsp honey
1 tsp active dry yeast (at room temperature)
2 3/4 cups bread flour ((*see note 1))
1/4 cup whole wheat flour (optional, or use more Bread Flour)
1 1/2 tsp fine sea salt
1/4 cup semolina flour or finely ground cornmeal (for dusting)

Steps

Warm the milk in the microwave or a saucepan to 120 ̊F. Stir in butter and honey until melted and cooled to 110 ̊F. Stir yeast into the warm milk mixture until dissolved and set aside for 7-10 minutes to proof and form bubbles on top indicating your yeast is active.
Add dry ingredients to the bowl of your stand mixer and stir together. Add warm yeast and milk mixture. Beat together on speed 2 with a paddle attachment for 8-10 minutes, scraping down the bowl a few times. It will be a very wet sticky dough.
Generously oil a large mixing bowl. Transfer dough into the bowl. It should not be sticking to the bowl. Cover with a kitchen towel and let it rise in a warm spot (100 ̊F) until it doubles in size, about 2 hours (*see note 2).
Line a baking sheet with parchment paper, brush with oil, and generously dust with semolina. Dust a clean work surface generously with flour and invert the risen dough over the flour and use your fingers to spread to 1/2” thick.
Dip your 3” round cutter in flour between cuts to cut out your muffins. Push straight down then twist at the base. Remove them as you cut them out and transfer to prepared baking sheet. Dust the muffins with semolina, cover with a towel, and rest for 20 minutes to lightly puff. If making ahead, instead of the second proof/rising, cover with an oiled sheet of plastic wrap and refrigerate overnight.
Set English muffins onto a dry cast iron pan or griddle over low heat, cover with a lid, and slowly cook until the bottom is golden brown, about 6 minutes (rotate halfway for even browning and reduce heat if browning too fast). Flip when the surface looks matte and they have puffed. Sauté uncovered for another 4-5 minutes on the second side. The center of the muffin should reach 200 ̊F on a thermometer.
Transfer to a rack to cool to cool then enjoy or store (*see note 3). To open, poke all around with the tines of a fork the pull the sides apart.