English Muffins

Ingredients

• 450 g Strong bread flour
• 275 ml Whole milk
• 40 g Butter
• 1 tbsp Sugar
• 8 g Active dry yeast
• 1 tsp Salt
• Semolina (For dusting; amount as needed for the work surface, tray, and pan.)
• Neutral oil (For oiling the bowl.)
• Butter (Salted, for serving.)
• Flaky salt (For serving.)

Steps

1. 1

   Warm the milk and 40 g butter together in a saucepan on the stove until the butter melts and the mixture is warm; do not let it boil.

2. 2

   Add the flour, yeast, sugar, and salt to a stand-mixer bowl. Fit the paddle attachment and mix on low.

3. 3

   Slowly pour in the warm milk-and-butter mixture while mixing. Increase the mixer to medium and mix for about 5 minutes, until the dough is smooth and elastic.

4. 4

   Transfer the dough to an oiled bowl, cover, and let it rise for 1 hour.

5. 5

   Generously dust a work surface with semolina. Gently roll the dough to about 2–2.5 cm thick.

6. 6

   Cut out 8 muffins with a cookie cutter or the top of a glass. The source notes that the rolling may yield 7 at first, but there is enough dough for at least 8.

7. 7

   Dust both sides of each muffin with semolina. Arrange them on a semolina-dusted tray, cover, and let them prove for 1 hour, until nearly doubled in size.

8. 8

   Set a frying pan over medium-low heat and add semolina to the pan. Cook the muffins for about 6 minutes on each side; the author found this cooked them through. If concerned the centers are undercooked, finish them in a 175°C/350°F oven for 5 minutes.

9. 9

   Split the muffins with a fork. Toast lightly if desired, then serve with butter and flaky salt.

Notes

The post contains a garbled phrase about cooking for an additional five minutes; the clear instruction is to use a 175°C/350°F oven for 5 minutes only if concerned the centers are not cooked through. Semolina, bowl oil, serving butter, and flaky salt are listed without quantities.

Nutrition per serving

• breakfast
• baking
• vegetarian
• contains gluten
• contains dairy
• pan-cooked
• homemade