English Muffins
Earl Grey Tea and an English muffin please.
This one is for all of the people that requested this recipe. You know who you are!
Chef Harvey with an assist from the Delish In A Pinch recipe developers created an absolutely delicious English muffin! We absolutely loved this! All the nooks and crannies were absolutely delicious!
I will admit making english muffins from scratch has not been a staple in the Delish In A Pinch household. In saying that, going forward it will be!
I hear a homemade sausage, egg and cheese McMuffin calling your name!
Hera’s Pinch
Courtesy of our Food Safety Guru, you must fork split the english muffin, it lends to the nooks and crannies!! Take the fork and poke the english muffin by following the line in the middle of the english muffin, all the way around and open the muffin.
You will need a food scale. Trust me on this!!! Remember when I told you all to invest in one many posts back? Well, lets put it some good use in the coming months.
English Muffins
Ingredients
- 21 oz of Flour
- 12 grams Dry Yeast
- 31 grams Sugar
- 12 grams salt
- 31 grams Butter (melted)
- 3/4 of a cup Warm Milk
- 2 eggs
- 1 teaspoon of Olive Oil
- 1/2 cup Semolina Flour for dusting
Instructions
- In a medium bowl whisk the flour, yeast, and sugar together. Add the melted butter to the warm milk then whisk. Add the milk mixture and eggs to the bowl and knead the dough together. If the dough is to dry add 1-2 tablespoons of milk.
- Put into a lightly oiled bowl and proof for 30 minutes.
- Knead lightly and roll out the dough to 1/2 inch thick.
- Cut with a 3 1/2 inch circular cutter. I used a cocktail shaker for this. Place the muffins in a sheet pan and dust with semolina flour and proof for another ten minutes.
- Proceed by cooking on a cast-iron skillet. About 2-3 minutes per side.
