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English Muffins

A work-in-progress, but I hope this works out.
Prep Time10 minutes
Cook Time12 minutes
Proofing Time2 hours
Total Time2 hours 22 minutes
Course: Bread
Keyword: biscuit, breakfast
Servings: 8 muffins

Equipment

  • Stand mixer
  • Baking Sheet
  • Parchment Paper
  • Griddle or Cast Iron Pan
  • Cooling Racks

Ingredients

  • 170 grams milk, room temperature (scant ~¾ cup)
  • 7 grams yeast, instant or active (2¼ teaspoons/1 packet)
  • 15 grams butter, softened, cut into small cubes (1 tablespoon)
  • 13 grams caster/bakers sugar (or just granulated) (1 tablespoon)
  • 1 medium or large egg, lightly beaten
  • 300 grams bread flour (280 AP, 20 vital wheat gluten) (2½ cups)
  • 6 grams salt (1 teaspoon)
  • Semolina or corn meal for dusting

Instructions

The Dough And First Rise

  • In the bowl of a stand mixer, add the yeast (6g), the cooled milk (170g), and a pinch of the sugar. If using active (not instant) yeast, let sit until foamy (8-10 minutes?). If using instant (not active) yeast, proceed.
  • Add the melted butter (15g), sugar (15g), and the egg.
  • In a small bowl mix together the bread flour (300g) and salt (6g).
  • With the dough hook attached and the mixer on low, add the flour mixture to the milk/egg/yeast/sugar mixture until all added and a dough forms. Mix on medium-low (3 or 4) for 5-8 minutes.
  • Transfer the dough to a lightly oiled bowl, cover, and let rest until doubled in size, 60-90 minutes, depending on temperature. (It took almost 2 hours for me in winter with my house at ~65℉.)

The Muffins

  • Dust your work surface with flour and semolina or cornmeal.
  • Line a baking sheet with parchment and dust with semolina.
  • Turn dough out onto work surface and divided into 8 equal pieces. Depending on your egg, each muffin should be around 70 grams each.
  • Shape each piece into a ball and then use a rolling pin to flatten to about 3-4" diameter. They'll be pretty thin. Place on the semolina-dusted baking sheet.
  • When all are formed and on the baking sheet, dust the tops with more of the semolina.
  • Cover loosely and let proof 30-45 minutes.

Cooking

  • Heat a cast-iron pan or a griddle over low heat for a good 8-10 minutes. Maybe longer.
  • Cook the muffins 5-7 minutes per side until golden.
  • Check for doneness with a thermometer -- they should be 190℉ (88℃) internally.

Cooling

  • Let cool on a wire rack for at least 60 minutes.
  • Split with a fork for the best crumb.