English muffins

Votes: 3

An English muffin is a savory flat bun made from yeast dough, toasted in a dry pan rather than baked in the oven. They can be used to make sandwiches with both sweet and savory fillings. They're also very easy to make and are a staple of the traditional English breakfast.

Time: 2 hours.
Complexity: easily
Quantity: 16 buns

This step-by-step photo guide will clearly demonstrate how to make English muffin batter and fry them into flat cakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4.5 tbsp. bread flour, plus more for kneading
3 tablespoons of sugar
7 g active yeast
2 teaspoons of salt
1 large egg
1 and 3/4 cups whole milk
2.5 tablespoons coconut oil, plus more for greasing the bowl and dough
Corn flour
Butter and jam, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, bread flour, eggs, milk

Cooking the dish according to the recipe:

Mix flour, yeast and salt in a bowl, add the egg

Combine flour, sugar, yeast, and salt in a bowl with a stand mixer. Add the egg, but do not beat it in.

In a saucepan, heat the milk and coconut oil to 40°C (the milk shouldn't be too hot, otherwise it will kill the yeast when you add it to the flour mixture).

Pour the milk mixture into the flour mixture. Don't pour the milk over the egg; hot milk may curdle it.

Mix the dough with a mixer until smooth.

Mix on medium speed until the dough comes together and begins to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula if necessary. The dough will look slightly uneven.

Knead the dough by hand for 3-4 minutes.

Turn the dough out onto a lightly floured surface and knead until smooth, 3 to 4 minutes.

Form the dough into a ball.

Place the dough in an oiled bowl and let it rise for 1-2 hours.

Place in a large bowl lightly greased with coconut oil; brush the top of the dough with coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.

After the dough has risen, divide it into 16 equal parts.

Make a ball out of each piece, then a flat circle.

Sprinkle 2 baking sheets with cornmeal. Place these circles on the baking sheets.

Heat a cast-iron skillet over medium heat. Grease the skillet with cooking spray and sprinkle with cornmeal. Working in batches, cook the muffins until golden brown, 5 to 9 minutes per side.