Nothing better then a fresh homemade English Muffin to start your day!
1 3/4 cups lukewarm milk
3 tablespoons softened butter
2 teaspoons salt
2 tablespoons granulated sugar
1 large egg, lightly beaten
4 1/2 cups flour
2 teaspoons instant yeast
- Combine all of the ingredients in a mixing bowl.
- If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy.
- Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy; this will take 1 to 2 hours.
- Prepare your griddle. Whatever you use — an electric griddle, stovetop griddle sprinkle it heavily with corn meal. If you’re using a griddle that’s not well-seasoned spray it with non-stick vegetable oil spray first, before adding the corn meal.
- Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ in diameter.
- The easiest way to cook these muffins is to lay them right onto the cold surface you’ll be frying them on. That way, you don’t have to move them once they’re risen; and they won’t mind cooking very slowly as you fire the griddle to its desired heat. If you don’t have enough space to do this, sprinkle a baking sheet heavily with corn meal, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional corn meal.
- Cover the muffins with parchment, and let them rest for 20 minutes. They won’t rise like crazy, but will puff a bit.
- Cook the muffins over low heat for 10 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. If you find the muffins have browned before they’re cooked all the way through, no problem simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they’re thoroughly cooked.
- Remove the muffins and let them cool thoroughly. Always: use a fork to split, not a knife to cut. Fork-split muffins have wonderful nooks and crannies.
- Yield: 16 large (3″ to 3 1/2″) English muffins.
adapted from King Arthur Flour English Muffin recipe.