English Muffins
6/05/26
Ingredients
- 350 ml whole milk
- 550 grams bread flour
- 1 tbsp caster sugar
- 7 grams dried yeast
- 1 tsp salt
- Semolina (for dusting)
Method
Warm the milk in a saucepan over low heat until just warm. Combine the flour, sugar, yeast and salt together in a bowl, then add in the warm milk. (If your yeast requires activating, allow it to activate in 50 ml of the milk, then add it in with the rest of the milk).
Mix together until it forms a dough, then knead for 10 mins until smooth and elastic. Once kneaded, place on a floured surface and roll out to about 2cm / 2.5cm. Cut them out with a 7.5cm round cutter (any similar size will do, it doesn’t matter too much!) Re-roll all the off cuts and repeat until all the dough is used. Dust a tray with semolina, place the muffins on top and make sure they don’t touch each other, and dust the tops with more semolina. Cover loosely and leave to rise in a warm place for 1 hour or until doubled in size.
Place a large frying pan or, even better a skillet, over medium heat, and place the muffins in in batches. You don’t need any oil or butter, the semolina should stop them sticking. Cook for about 7 minutes on each side, or until they feel firm and are going golden. If they are burning on the bottom too quickly, just turn down the heat. Once cooked, place on a cooling rack and enjoy!
