How to Make English Muffins | Perfect Homemade McMuffins | Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Get a bowl and add milk, sugar, salt, yeast, egg yolk, and soft butter.

Mix everything together to hydrate the yeast and dissolve sugar crystals.

Add the strong white bread flour and mix until no dry flour is visible.

Use a dough scraper to take the sticky dough out of the bowl.

Knead the dough using the stretch and fold method for 5-7 minutes until less sticky.

Wash hands and wet them to handle the dough easily.

Place the dough back in the bowl for its first proof at 25-26 degrees Celsius for about 1.5 hours until it doubles in size.

Dust the table with flour and release the dough from the bowl.

Divide the dough into four pieces by eyeballing it or using scales for uniform sizes.

Shape each piece into a bun by flattening it and folding the edges over the middle, then flipping it smooth side up and pinching the seam.

Dust a pan generously with semolina and place the shaped muffins in it, leaving space between them.

Sprinkle the tops of the muffins with semolina and press them down slightly to shape.

Cover the muffins and let them proof for another 30 minutes until visibly puffed up.

Optionally, roll the buns in semolina to coat them before cooking.

Heat the hob on low (around number 3) and cook the muffins for at least 10 minutes per side.

Turn the muffins 180 degrees halfway through cooking to ensure even browning.

Flip the muffins after 5 minutes to check for color and adjust heat if they brown too quickly.

Cook until both sides are nicely browned.

Cooking Techniques

Equipment Needed

Dietary

Allergens