Learn how to make easy English muffins at home, the best English muffins recipe you will ever need.
350G ALL PURPOSE FLOUR
175G WARM MILK
1 MEDIUM EGG (BEATEN)
1 TSP SUGAR
1 TSP SALT
35G SOFT BUTTER
1 TSP DRY ACTIVE YEAST
CORNMEAL TO SPRINKLE ON THE PAN AND ON THE MUFFINS
-ADD SUGAR TO WARM MILK, FOLLOWED BY YEAST MIX WELL, AND THEN COVER WITH A PLATE AND SET IT ASIDE FOR 5 MINUTES TO ACTIVATE THE YEAST.
-IN THE MEANTIME ADD SALT TO THE FLOUR MIX WELL AND THEN MAKE A WELL IN THE CENTER, BEAT ONE WHOLE EGG ADD IT TO THE WELL FOLLOWED BY SOFT BUTTER AND THE ACTIVATED YEAST,( IF YOUR YEAST IS FOAMY THEN IT IS READY TO BE USED, IF IT IS NOT THEN IT’S DEAD OR IT NEEDS A LITTLE BIT MORE TIME TO PROOF) MIX WITH A HAND MIXER FOR 8 MINUTES, AFTER THAT MAKE A SMALL BALL, AND THEN GREASE A DISH AND PLACE THE BALL IN, COVER AND LET IT RISE FOR 2 HOURS.
-SPRINKLE CORNMEAL ONTO THE TRAY AND KEEP IT ASIDE, THE DOUGH HAS RISEN PUNCH OUT THE AIR FROM THE DOUGH, SPRINKLE A BIT OF FLOUR ONTO THE WORK BOARD, PLACE THE DOUGH ONTO THE BOARD DIVIDE THE DOUGH INTO 7 EQUAL PIECES, WORK WITH ONE PIECE AT A TIME, PINCH IT TOGETHER ON ONE SIDE AND TURN IT ON THE OTHER SIDE AND FORM INTO A SMOOTH BALL BY MOVING IT AROUND IN A SLIGHTLY ARCHED PALM, THEN FLATTEN IT INTO A CIRCLE AND THEN PLACE IT ON A CORNMEAL TRAY, REPEAT THE SAME TO THE REMAINING PIECES, SPRINKLE A BIT OF CORNMEAL ON TOP OF THE DOUGH AND THEN COVER WITH CLING WRAP LET THEM RISE OR DOUBLE IN SIZE FOR 40 MINUTES.
-IN A BIG PAN RUB A BIT OF BUTTER , HEAT ON LOW UNTIL HOT PLACE THE MUFFINS, COVER WITH A LID AND COOK FOR 5 MINUTES ON ONE SIDE AND THEN TURN THEM ON THE OTHER SIDE, COOK THEM FOR ANOTHER 5 MINUTES, ( I RECOMMEND USING TWO SEPARATE PANS SO THAT THEY CAN COOK AT THE SAME TIME AND GET THE SAME SIZE), ONCE THEY ARE READY REMOVE FROM THE STOVE AND PUT THEM ON A COOLING RACK LET THEM COOL FOR A FEW MINUTES.
-ENJOY WITH JAM, BUTTER, AVO, BACON AND EGGS,THE LIST IS ENDLESS.
