Directions
- 1Get rid of store-bought English muffins.
- 2In a stand mixer, combine flour, yeast, sugar, and salt.
- 3In a saucepan, heat milk and melt butter.
- 4Add the milk and butter mixture to the dry ingredients and mix for 5 minutes with a dough hook.
- 5Let the dough rest for about 20 minutes until doubled in size.
- 6Shape the dough to about 1.5-2 centimeters thickness.
- 7Cut the dough into disks using a round cookie cutter.
- 8Place the disks on a baking sheet and let them prove for another 20 minutes.
- 9Heat a flat pan over low-medium heat with a bit of semolina.
- 10Cook the English muffins in the pan, browning each side.
- 11If the muffins feel slightly raw, bake them in a hot oven for 5-10 minutes.
Ingredients
- 450 g Flour (strong)
- 1 tsp Salt
- 1 tsp Sugar
- 10 g Yeast (dried)
- 50 g Butter
- 250 g Milk (whole)
- 0 Semolina
Equipment
KitchenAid stand mixerdough hookrolling pinround cookie cutterbaking sheetsmall saucepanflat pan
Related recipes
Long-Fermented Rustic Bread (No Sourdough Starter)
British · Baked Goods
Irish Butter Scones
British · Baked Goods14m
Chocolate Chip Scones
British · Baked Goods20m
Brekky English Muffin
British · Baked Goods25m
Lemon blueberry cake bars
British · Baked Goods30m
Ginger Biscuits
British · Baked Goods10m
Lazy Daisy Cake
British · Baked Goods32m
English muffins
British · Baked Goods
Greek Yoghurt Choc Chip Scone
British · Baked Goods30m
Date & Dark Chocolate Cottage-Cheese Scones
British · Baked Goods15m
Old Fashioned Dark Fruit Cake
British · Baked Goods2h 45m
Ginger Oat Crunch Biscuits
British · Baked Goods15m