Homemade English Muffins

48 mins
Serves 8
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Directions

  1. 1Get rid of store-bought English muffins.
  2. 2Get rid of store-bought English muffins.
  3. 3Get rid of store-bought English muffins.
  4. 4In a stand mixer, combine flour, yeast, sugar, and salt.
  5. 5In a stand mixer, combine flour, yeast, sugar, and salt.
  6. 6In a stand mixer, combine flour, yeast, sugar, and salt.
  7. 7In a saucepan, heat milk and melt butter.
  8. 8In a saucepan, heat milk and melt butter.
  9. 9In a saucepan, heat milk and melt butter.
  10. 10Add the milk and butter mixture to the dry ingredients and mix for 5 minutes with a dough hook.
  11. 11Add the milk and butter mixture to the dry ingredients and mix for 5 minutes with a dough hook.
  12. 12Add the milk and butter mixture to the dry ingredients and mix for 5 minutes with a dough hook.
  13. 13Let the dough rest for about 20 minutes until doubled in size.
  14. 14Let the dough rest for about 20 minutes until doubled in size.
  15. 15Let the dough rest for about 20 minutes until doubled in size.
  16. 16Shape the dough to about 1.5-2 centimeters thickness.
  17. 17Shape the dough to about 1.5-2 centimeters thickness.
  18. 18Shape the dough to about 1.5-2 centimeters thickness.
  19. 19Cut the dough into disks using a round cookie cutter.
  20. 20Cut the dough into disks using a round cookie cutter.
  21. 21Cut the dough into disks using a round cookie cutter.
  22. 22Place the disks on a baking sheet and let them prove for another 20 minutes.
  23. 23Place the disks on a baking sheet and let them prove for another 20 minutes.
  24. 24Place the disks on a baking sheet and let them prove for another 20 minutes.
  25. 25Heat a flat pan over low-medium heat with a bit of semolina.
  26. 26Heat a flat pan over low-medium heat with a bit of semolina.
  27. 27Heat a flat pan over low-medium heat with a bit of semolina.
  28. 28Cook the English muffins in the pan, browning each side.
  29. 29Cook the English muffins in the pan, browning each side.
  30. 30Cook the English muffins in the pan, browning each side.
  31. 31If the muffins feel slightly raw, bake them in a hot oven for 5-10 minutes.
  32. 32If the muffins feel slightly raw, bake them in a hot oven for 5-10 minutes.
  33. 33If the muffins feel slightly raw, bake them in a hot oven for 5-10 minutes.

Ingredients

  • 450 g Flour (strong)
  • 450 g Flour (strong)
  • 450 g Flour (strong)
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 10 g Yeast (dried)
  • 10 g Yeast (dried)
  • 10 g Yeast (dried)
  • 50 g Butter
  • 50 g Butter
  • 50 g Butter
  • 250 g Milk (whole)
  • 250 g Milk (whole)
  • 250 g Milk (whole)
  • 0 Semolina
  • 0 Semolina
  • 0 Semolina

Equipment

KitchenAid stand mixerdough hookrolling pinround cookie cutterbaking sheetsmall saucepanflat pan