Homemade English Muffins

• temps total: 1 hour 57 minutes

Ingrédients

400 g flour

8 g active dry yeast

1 tsp salt

25 g sugar

200 g warm milk

100 g warm water

42 g melted butter

1 egg

Instructions

combine the water and milk with the yeast and sugar in the bowl of a stand mixer, let bubble for 5-10 mins

add in the flour, salt, melted butter and egg and mix with the paddle attachment, not the dough hook!!

mix for 5-10 minutes until dough is smooth and sticky

let rise for 1 hour

transfer to a flour surface and flatten with your hands, you don’t want to flatten to much so the muffins aren’t too thin

using a cup or a circle cutter, cut out the muffins and transfer into a cornmeal or semolina flour tray

once cut, knead the scraps and flatten again then cut out again until all out of dough

let rise for 30 minutes

set a pan on low- medium heat and warm it up until you can feel the heat radiate when you place your hand near it, sprinkle with some cornmeal or semolina

place as many english muffins fit on the pan but you still have room to flip

cook for 5-7 mins on one side then 5-7 mins of the other

the muffins should be toasty brown and still fluffy

set aside and let cool while you cook your other batch or batches

enjoy fresh or you can refrigerate or even freeze for later consumption!