Description
English Muffins originate from, well, England! Unlike American-style muffins, which are sweet and cake-like, English Muffins are a type of yeast-leavened bread, typically split open, toasted, and slathered with your favorite toppings. Their unique texture, a balance of softness with a slight chew, makes them perfect for soaking up sauces and spreads.
Ingredients
- 1 cup warm water (about 110°F)
- 2 teaspoons sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup milk, room temperature
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Semolina or cornmeal, for dusting
Instructions
- Yeast Activation: In a bowl, combine warm water and sugar, stirring until sugar dissolves. Sprinkle the yeast over the top and let it sit for about 10 minutes, or until frothy.
- Mixing the Dough: In a large bowl, combine flour and salt. Make a well in the center. Pour in the milk, melted butter, and the yeast mixture. Mix until a soft dough forms.
- Kneading: Turn the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, covering with a damp cloth. Let it rise in a warm area for about an hour, or until it has doubled in size.
- Shaping: Punch down the dough and turn it out onto a surface lightly dusted with semolina or cornmeal. Roll out to about ½ inch thickness. Using a round cutter, cut out the muffins. Place them on a tray sprinkled with more semolina or cornmeal.
- Second Rise: Cover the cut muffins with a cloth and let them rise for another 30 minutes.
- Cooking: Preheat a skillet over medium heat. Cook each muffin for about 5-7 minutes on each side, until they’re browned and cooked through.
- Cooling: Allow the muffins to cool on a wire rack. Once cooled, use a fork to split them open to reveal those classic nooks and crannies.
FAQ
Q: Why use semolina or cornmeal for dusting?
A: They give the muffins their signature gritty bottom texture and prevent them from sticking while cooking.
Q: Can I use whole wheat flour for this recipe?
A: Absolutely! It will give your muffins a denser texture and a nuttier flavor.
Q: Why are there nooks and crannies in English Muffins?
A: The characteristic nooks and crannies are a result of the moisture in the dough turning into steam, creating pockets as it cooks.
Q: How do I store homemade English Muffins?
A: Store them in an airtight container at room temperature for up to 4 days. For longer storage, consider freezing them.