How To Make Homemade English Muffins

 in Demos

English muffins are one of those pastries that nothing can really compare to. The buttery taste, the flaky texture, the corn meal crust—they all combine to a make a truly unique baked-good. But store bought isn’t the only way to enjoy this breakfast staple. If you’ve never had one, homemade English muffins are a revelation. Seriously, you’d almost feel guilty if they weren’t so healthy for you. We like to pair ours with some poached eggs and a bit of hollandaise sauce for the ultimate treat. Other options include, but are not limited to, sandwiches, french toast, paninis and even mini pizzas. Yum, yum and yum.

Learn to make them along with our baking & pastry arts chef in this tutorial. Once you make them yourself, you’ll never want to go back!

English Muffins

1 1/4 cup warm water
1 ounce fresh yeast
22 ounces bread flour
1 large egg
2 ounces butter
2 ounces sugar
1 teaspoon salt
Cornmeal for dusting

1. Make a sponge by mixing the yeast with ½ cup of the water and ¼ cup of the flour. Set aside until the mixture becomes foamy.
2. Mix the flour, sugar and butter until the butter is cut in. Mix in the sponge, the remaining egg and water mixed together and the salt last. The dough should be sticky. Proof until the dough doubles in size. Roll the dough to ¼ inch thickness and cut with a 3 ¼ “round cutter, sprinkle the corn meal on pan, place 3 ½ “ round cutters which have been greased on the pan and place the dough inside the cutters.
3. Allow to proof until doubled in size. Warm a griddle or medium frying pan on medium low, oil lightly and place the English muffin with the ring mold, cover and allow to cook for a few minutes until golden brown in color on the bottom, carefully remove the ring with tongs and then turn the English muffin over and cover and brown on the other side for a few minutes.
4. Allow to cool and then cut in half using a form pressed in around the sides and pull the English muffin apart. Toast to a golden brown color and serve with butter or jam. The English muffin can also be used for Eggs Benedict or breakfast sandwiches.

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