Description
Delicious homemade English muffins featuring a soft and elastic dough, lightly dusted with semolina, and cooked on a griddle for a golden-brown crust. Perfectly fluffy inside with a slightly crisp exterior, these muffins are ideal for breakfast or tea time.
Ingredients
Scale
Dough
- 400g strong white flour, plus extra for dusting
- 1 tsp caster sugar
- 5g fast-action yeast
- 1 tsp salt
- 250ml whole milk, warmed
For Dusting
- Fine semolina
Instructions
- Make the dough: In a large bowl, combine the strong white flour, caster sugar, fast-action yeast, and salt. Gradually add the warmed whole milk while mixing with your hands until a dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a tabletop mixer fitted with a dough hook for this step.
- Shape the muffins: Turn the dough onto a lightly floured surface and roll it out to about 1cm thickness. Use a 7.5cm round cutter to cut out 8 circles. Re-roll any leftover dough to cut out additional muffins if needed.
- Prepare to rise: Arrange the cut dough circles on baking trays dusted generously with fine semolina. Dust the tops of the dough circles with more semolina. Cover loosely and leave in a warm place to rise for about 1 hour until doubled in size, or for enhanced flavor, prove overnight in the refrigerator.
- Cook the muffins: Heat a heavy-based frying pan or griddle over medium heat. Cook the muffins in batches for 6-7 minutes on each side until they develop a golden brown crust. Adjust the heat if the muffins brown too quickly to allow them to cook fully through without burning.
- Cool and serve: Place the cooked muffins on a wire rack to cool slightly. Serve warm for the best taste. Store cooled muffins in an airtight container for up to three days.
Notes
- Using fine semolina in dusting helps create the characteristic texture of English muffins.
- You can prove the dough overnight in the fridge for deeper flavor development.
- Adjust heat carefully during cooking to prevent burning while ensuring they are cooked through.
- Let muffins cool completely before storing to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Keywords: English muffins, homemade muffins, breakfast bread, griddle cakes, British baked goods
