English Muffins
Incredibly delicious, light and fluffy, these English Muffins are much better than the ones from the store.
Ingredients
- 2 1/4 tsp. active dry yeast
- 1 1/4 cups lukewarm milk (between 105º to 110ºF)
- 2 tbsp. honey tips & tricks
- 2 3/4 cups unbleached all-purpose flour, plus more for work surface
- 1 tsp. ground Himalayan pink salt
- 3 tbsp. melted butter, room temperature
- 1 large free-range egg, room temperature
- canola oil (substitute grapeseed oil), as needed
- 1/3 cup cornmeal (substitute semolina), or as needed
Directions
- In the bowl of a stand mixer, add yeast, milk, and honey. Stir and let it proof for 7 to 8 minutes or until the mixture is foamy and bubbly.
- Meanwhile, combine flour and salt. Whisk well and set aside.
- Add melted butter and egg to the yeast mixture. Using the paddle attachment, process on medium speed until well combined, about 1 minute.
- Add dry ingredients and process on low speed until just combined before increasing to medium speed. Mix for 7 minutes, scraping the sides and bottom of the bowl as needed.
- Transfer the dough to a bowl that has been generously oiled, cover and let it rise in a draft-free area until it doubles in size, about 2 hours.
- Cover the bowl with plastic wrap and transfer to the fridge for 8 to 18 hours.
- Later or the next day, line a large baking sheet with either a silicon mat or parchment paper. Evenly sprinkle on cornmeal and set aside.
- Remove the dough from the fridge and drop it onto a well-floured work surface.
- With floured hands, spread dough out and down to about ½-inch thick. Using a 3-inch round cutter, dip it in flour and cut dough into rounds. Place them onto prepared baking sheets. Repeat until there’s 12 muffins.
- Sprinkle the top with cornmeal and cover with a clean dish towel. Let it proof for 30 minutes.
- While proofing, heat up a large skillet or cast iron (griddle is another option) on medium heat.
- When pan is heated and proofing is done, sprinkle lightly with cornmeal and, working in batches, place 3 to 4 muffins, leaving about 2-inches in between. Cover with a lid and cook for 8 to 10 minutes or until golden brown.
- Flip them, cover and cook for 7 minutes or until golden and the internal temperature reaches 200ºF.
- Transfer muffins to a wire rack to cool completely.
- Discard cooked cornmeal from the pan and lightly sprinkle in fresh. Cook the remaining ones by batches, repeating the same steps.