Sat, 7 September 2024
Ingredients
475 g self-raising flour
7 g dry yeast
7 g salt
30 g sugar
180ml whole milk
120ml water
45 g butter, melted
1 egg large, beaten
cornmeal for dusting
Method
Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and heat until warm but not hot. Add the yeast and stir once more. Set aside for 5-7 minutes (or until a foamy head develops) to activate the yeast.
In the meantime, combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment. Alternatively, this could be done by hand.
Slowly pour the liquid into your flour mixture while mixing on low. Add the egg and the melted butter. Mix for about 7 minutes or until the dough is elastic and smooth. This will be a sticky dough, and not too thick.
Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). A hot press is perfect.
Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. No rolling pin is necessary. Line two baking sheets or large plates with parchment paper and sprinkle with cornmeal.
Use a 3-inch round cutter (or a drinking glass) to cut your muffins. Gently transfer them to the prepared baking sheets. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place back into the hot press to rise for about 30 minutes.
Place a large skillet over very low heat. A cast-iron skillet is perfect. Let this heat for several minutes. Sprinkle the surface of the skillet with cornmeal then carefully place 3-4 muffins on the pan. Cover and cook for 6-7 minutes. Then carefully flip and cook for another 6-7 minutes.
Clear the old cornmeal off the pan between each batch. Add a fresh sprinkle and cook the remaining muffins. Enjoy warm! These are best when toasted, with butter and jam.
Use a serrated knife to cut open the muffins when you are ready to serve them, or simply pull them apart through the middle.
Storage - cooked English muffins will keep well in an airtight container for 3-5 days or can be frozen for up to 3 months.
