Make your very own English Muffins in the comfort of your kitchen with this recipe for homemade English Muffins. A leavened bread sweetened with honey, you will need to prepare a pre-ferment the night before you plan on baking the muffins. These English Muffins are cooked in the skillet over heat with circular cookie cutters guiding their shape. Serve the English Muffins toasted with your favorite jam or use them to make savory breakfast sandwiches.
- 370 grams all purpose flour
- 300 grams water
- 2 grams yeast
- 1 teaspoon honey
- 1 teaspoon salt
- The night before, make a fermented starter of 100 grams flour and 100 grams water with all the yeast. Stir, cover, and let sit overnight.
- The next day, add the fermented mixture to the remaining 270 grams flour, 200 grams water, honey, and salt. Knead either with a kitchen stand mixer or by hand until the glutens start to form. Cover and let sit until doubled in volume.
- Heat a large skillet or flat grill pan on medium heat.
- Take 7- to 8-centimeter-diameter cookie cutters (as many as will fit in 1 skillet all at once) and grease them. Place them on the skillet to preheat. If the skillet is not a nonstick skillet, sprinkle it with cornstarch first.
- Pinch off a section of dough and place it inside the cookie cutter. You may need to use your fingers to spread it out a bit. Do not make it thicker than 1 inch.
- Toast the English muffin for at least 5 minutes. When the first side is toasted, flip and toast another 5 minutes. Remove from the cookie cutter mold and transfer to a baking rack to cool.
- Repeat with the rest of the dough, making sure to grease the cookie cutters before each use.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.