English Muffins: You’ll never buy an English Muffin, Ever again!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Add 2 tablespoons of sugar to warm milk.

Crack 1 egg into the warm milk and whisk together.

Add yeast to the milk and egg mixture and whisk until combined; set aside to activate for 10 minutes.

In a stand mixer bowl, add the activated yeast mixture, 2 tablespoons of olive oil, 4 cups of flour, and 1 teaspoon of salt.

Mix the ingredients on speed 2 for 10 minutes until a smooth dough forms.

Prepare a medium-sized proofing bowl with a little cooking oil and transfer the dough into it, swirling to coat.

Cover the bowl with a shower cap and let it proof in a warm spot for 1 hour.

After proofing, turn the dough out onto a work surface and knock back the dough to remove gas.

Divide the dough into 6 equal pieces, aiming for 115 grams (4 oz) each.

Form each piece into a rough ball and cover with a lightweight dry cloth to rest for 5 minutes.

Lightly flour a tray for proofing the rolled muffins and prepare a rolling pin with a 6 mm spacer.

Roll each dough ball into a 4-inch (11 cm) circle and place on the floured tray.

Cover the rolled muffins with a dry proofing cloth and let them rise for 20 minutes.

Heat a large frying pan to 200°C (390°F) without any oil.

Carefully place the muffins into the hot pan in two batches of three.

Set a timer for 3 and 1/2 minutes and check the muffins periodically to avoid burning.

After 3 and 1/2 minutes, flip the muffins and cook the other side for another 3 and 1/2 minutes.

Once cooked, transfer the muffins to a plate kept warm in an oven at 60°C (140°F).

Repeat the cooking process for the remaining muffins.

Cooking Techniques

Equipment Needed

Allergens