English Muffins
Serves 6
Directions
- 1Add flour, salt, sugar, and yeast into a bowl.
- 2Add flour, salt, sugar, and yeast into a bowl.
- 3Add flour, salt, sugar, and yeast into a bowl.
- 4Whisk the dry ingredients together.
- 5Whisk the dry ingredients together.
- 6Whisk the dry ingredients together.
- 7Add piss warm milk and one egg to the dry ingredients.
- 8Add piss warm milk and one egg to the dry ingredients.
- 9Add piss warm milk and one egg to the dry ingredients.
- 10Mix until a dough is formed.
- 11Mix until a dough is formed.
- 12Mix until a dough is formed.
- 13Add soft butter to the dough by pinching it in.
- 14Add soft butter to the dough by pinching it in.
- 15Add soft butter to the dough by pinching it in.
- 16Knead the dough on a wooden board until it is less sticky, stretchy, and smooth.
- 17Knead the dough on a wooden board until it is less sticky, stretchy, and smooth.
- 18Knead the dough on a wooden board until it is less sticky, stretchy, and smooth.
- 19Place the dough in a bowl, cover it with plastic wrap, and let it rest for one hour.
- 20Place the dough in a bowl, cover it with plastic wrap, and let it rest for one hour.
- 21Place the dough in a bowl, cover it with plastic wrap, and let it rest for one hour.
- 22Roll the dough into a log shape.
- 23Roll the dough into a log shape.
- 24Roll the dough into a log shape.
- 25Cut the dough into 6 pieces.
- 26Cut the dough into 6 pieces.
- 27Cut the dough into 6 pieces.
- 28Take each piece of dough, fold the legs and arms in, and form it into a ball.
- 29Take each piece of dough, fold the legs and arms in, and form it into a ball.
- 30Take each piece of dough, fold the legs and arms in, and form it into a ball.
- 31Cover the formed dough balls with a container or plastic wrap.
- 32Cover the formed dough balls with a container or plastic wrap.
- 33Cover the formed dough balls with a container or plastic wrap.
- 34After 15 minutes, sprinkle cornmeal over the top of the dough balls and put some on the bottom as well.
- 35After 15 minutes, sprinkle cornmeal over the top of the dough balls and put some on the bottom as well.
- 36After 15 minutes, sprinkle cornmeal over the top of the dough balls and put some on the bottom as well.
- 37Slightly squash the dough balls.
- 38Slightly squash the dough balls.
- 39Slightly squash the dough balls.
- 40Cover them again and let them rest for 45 minutes.
- 41Cover them again and let them rest for 45 minutes.
- 42Cover them again and let them rest for 45 minutes.
- 43Cook the English muffins on low heat in a non-stick pan, 5 minutes on each side.
- 44Cook the English muffins on low heat in a non-stick pan, 5 minutes on each side.
- 45Cook the English muffins on low heat in a non-stick pan, 5 minutes on each side.
- 46Let the cooked English muffins cool down.
- 47Let the cooked English muffins cool down.
- 48Let the cooked English muffins cool down.
- 49Use a fork to open the English muffins all around until it opens up.
- 50Use a fork to open the English muffins all around until it opens up.
- 51Use a fork to open the English muffins all around until it opens up.
- 52Assemble a sausage and egg McMuffin with the English muffin.
- 53Assemble a sausage and egg McMuffin with the English muffin.
- 54Assemble a sausage and egg McMuffin with the English muffin.
Ingredients
- 300 g flour
- 300 g flour
- 300 g flour
- 5 g white granulated sugar
- 5 g white granulated sugar
- 5 g white granulated sugar
- 5 g salt
- 5 g salt
- 5 g salt
- 5 g instant dried yeast
- 5 g instant dried yeast
- 5 g instant dried yeast
- 1 egg
- 1 egg
- 1 egg
- 150 ml milk
- 150 ml milk
- 150 ml milk
- 15 g softened unsalted butter
- 15 g softened unsalted butter
- 15 g softened unsalted butter
- cornmeal
- cornmeal
- cornmeal
Equipment
bowlwhiskplastic wrapknifedough scraperstorage containernon-stick panspatulafork
Tips
- Incorporate butter by pinching it into the dough.
- Let the cooked muffins cool down before cutting.
- Use a fork to open the muffins to create nooks and crannies.