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Classic English Muffins
Traditional dish · British
The quintessential English muffin, characterized by its craggy interior, golden-brown crust, and signature nooks and crannies perfect for butter and jam. Traditionally cooked on a griddle.
Ingredients
- All-purpose flour4 cups
- Active dry yeast2.25 teaspoons
- Granulated sugar1 tablespoon
- Salt1.5 teaspoons
- Warm milk1.5 cups
- Warm water0.5 cup
- Unsalted butter, melted2 tablespoons
- Cornmeal or semolina, for dustingas needed
Steps
- 1
In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour and salt.
- 3
Add the yeast mixture, warm milk, and melted butter to the flour mixture. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough and turn it out onto a lightly floured surface. Roll it out to about 1/2 inch thickness.
- 7
Cut out rounds using a 3-inch biscuit cutter. Dust generously with cornmeal or semolina.
- 8
Place the rounds on baking sheets lined with parchment paper, dust with more cornmeal, and cover loosely. Let rise for another 30-45 minutes.
- 9
Preheat a lightly greased griddle or heavy-bottomed skillet over medium-low heat. Cook the muffins for 5-7 minutes per side, until golden brown and cooked through.
- 10
Remove from griddle and let cool completely on a wire rack before splitting.
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