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English muffins

English muffins


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Makes 12 to 14

Cooks In50 minutes plus proving

DifficultyNot too tricky

Nutrition per serving
  • Calories 188 9%

  • Fat 5.4g 8%

  • Saturates 2.2g 11%

  • Sugars 3.7g 4%

  • Protein 4.9g 10%

  • Carbs 29.4g 11%

Of an adult's reference intake

Ingredients

  • 300 ml milk , plus extra
  • 1 x 7 g sachet of dried yeast
  • 25 g white caster sugar
  • 50 g shortening or lard
  • 425 g plain flour , plus extra
  • 20 g polenta , optional
  • unsalted butter

Recipe From

Jamie Magazine

By Kate McCullough

Method

  1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
  2. Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
  3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
  4. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
  5. Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
  6. When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
  7. Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
  8. Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.


Watch the video: How to Make English Muffins. No Oven Needed. Bigger Bolder Baking


Comments:

  1. Byreleah

    I am absolutely confident in this.

  2. Nayati

    Many thanks for an explanation, now I will know.

  3. Denzell

    And how it to paraphrase?

  4. Kagagis

    a very good question

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  7. Domuro

    the quality is not very good and there is no time to watch !!!



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