English Muffins
Homemade soft and chewy English Muffins make a great breakfast bread to enjoy with butter or jam, or fill them up and make your favourite breakfast sandwich!
Servings: 12 muffins
Ingredients
- 450 g strong bread flour
- 7 g active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 50 g butter softened
- 300 ml milk lukewarm
- semolina or corneal for dusting
Instructions
- In a small bowl mix together the lukewarm milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes.
- In a mixer or in a large bowl, mix the flours and salt together and make a well. Add the butter and the yeast mixture in the well.
- Start kneading or mixing the dough in the mixer. Knead for a few minutes until a smooth dough is formed.
- Place the dough in a bowl, cover and let it proof for about 1 hour until it double in size.
- Prepare a baking tray and sprinkle semolina/cornmeal over it. Set aside.
- Gently flour your working surface and open the dough to about 2cm thickness.
- With an 8cm cookie cutter cut about 12 rounds. Re-work the leftover dough only once as the dough will get tougher.
- Place the cut rounds on the prepared baking tray and sprinkle on top more semolina/cornmeal. Cover and let them rest for another hour.
- Preheat the oven to 180ºC/350ºF). Line another baking tray with parchment paper. Set aside.
- Over medium heat, place a cast iron or griddle and let it warm up. Place as many muffins as you can and cook for about 2 minutes on each side until they have a nice golden brown colour.
- Place the muffins on a baking tray and finish the cooking in the oven. Bake them for about 5/6 minutes. Keep an eye on them so that they don’t brown too much.
- Remove the muffins and place on a cooling rack. Serve as desidered!