Simple English muffins that I very occasionally make to feed my McMuffin cravings.
Note: I’m still tuning this recipe.
Ingredients
- 1¾ cups lukewarm milk
- 2¼ tsp (1 package) yeast
- 4½ cups flour
- 3 tbsp butter, softened
- 1¼ tsp salt
- 2 tbsp sugar
- 1 large egg
- Cornmeal or semolina, for dusting
Method
Stir the milk, yeast, and ½ cup of the flour together in a large bowl. Let stand at least 10 minutes, up to 24 hours. Longer bloom times develop more funk (flavour).
Add the butter, salt, sugar, egg, and most of the remaining flour. Stir with a wooden spoon or spatula until smooth, or use a stand mixer, adding the last of the flour if it’s very sticky.
Scrape into an oiled bowl, cover, and let rise until roughly doubled, 1–2 hours. For more flavour, rise it in the fridge overnight instead.
Divide into 75 g (2½ oz) balls. Press each flat and set on a tray dusted with cornmeal or semolina, dusting the tops too. Rest 10–20 minutes.
Cook on a griddle over medium-low until golden, about 6 minutes a side. They’re done when the centre reads 93°C (200°F). If the outsides are done first, finish them in a 175°C (350°F) oven for about 10 minutes.
Cool on a rack. Split with a fork.