English Muffins From Scratch
Submitted by adbrandy
Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
2 hrsProper English muffins are cooked on a griddle, which is what gives them those tell-tale pale gold tops and bottoms with a soft, steamy band around the middle. A home skillet works fine in place of a traditional bakestone. The dough itself is a simple enriched yeast dough, barely sweetened so the nooks and crannies show off whatever you spread on them.
Shape matters here. Rolling the dough into a thick sausage and slicing rounds gives you even, straight-sided pucks that rise up instead of spreading flat. Do not over-prove at the second rise or the muffins will slump on the way to the griddle and lose their distinctive height.
Kitchen Tips
- Use strong bread flour, not all-purpose. The extra gluten is what builds the open holey structure inside.
- Keep the griddle on low to medium-low, around 325°F (163°C). Higher heat scorches the outside before the middle sets.
- Always tear, never slice, once baked. A fork or your fingers around the equator splits the muffin so the rough interior traps butter properly.
- Dust the tops and bottoms with semolina or cornmeal before griddling for that bakery-style coating.
Variations
Ingredients
Directions
Sift the flour and the salt into a bowl and leave it in a warm place.
Dissolve the yeast and sugar in ¼ UK pint (about ½ cup--rsc) of the warm milk and water.
Leave to froth, then mix in the fat.
Stir all the liquid into the warm flour and beat well until smooth and elastic.
Cover and prove in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape, and divide into 8 to 10 portions about 1½ to 1¾ inches thick.
Shape each one into a round with straight sides.
Put onto a greased baking sheet, cover and put in a warm place to prove for 30 to 40 minutes or until spongy to the touch.
Leave plenty of room for expansion, and be careful not to over -prove, as the muffins will lose their shape.
Warm and grease bakestone (or other griddle) lightly.
Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8 to 10 minutes, until pale gold underneath.
Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter.
(or tear in half with forks and toast.)
If reheating from cold, toast the top and bottom, then pull apart and butter.
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