English Muffin Recipe

This recipe for English muffins is a classic, but sometimes people get creative and add ingredients that are not traditionally American. Here’s a new take on the classic with some common herbs you might use in your kitchen.

The “english muffin recipe paul hollywood” is a recipe for English muffins. This recipe was created by Paul Hollywood, who has been on the British version of “The Great British Baking Show.” The recipe includes a step-by-step guide on how to make them.

English Muffin Recipe

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Despite the fact that they are called muffins, these British baked treats are nothing like the sweet American muffins. English muffins are tiny, circular flatbreads that are often served for breakfast or lunch. You may have seen them beside the popular eggs Benedict. Although they resemble a cookie-sized bun, muffins are the name given to them in the United Kingdom.

Because the taste is neutral, it may be served with both sweet and savory dishes. The dough is robust, and once cooked, the crust is crisp on the outside and chewy and craggy on the inside, with light air pockets in the nooks and crannies. Simply cut it in half horizontally, toast it, then fill it with your filling to serve. Add butter, jam, and cream cheese to make it sweet, or eggs, sausage, or bacon to make it savory.

They’re made by patiently dry-frying them in a skillet, and they’re very simple to prepare ahead of time. Although both English muffins and crumpets are griddle cakes, English muffins have a more bread-like texture, and crumpets are more spongy.

Ingredients for English Muffins

Use all-purpose flour instead of bread flour in this recipe.

Check to see whether your yeast is active.

Use water to make the yeast mixture.

Use sugar to gently sweeten the dough.

Allow the milk to reheat slightly at room temperature before using.

You may also use lard or veggie shortening instead of butter.

Make sure the egg is at room temperature.

English Muffins: A Step-by-Step Guide

To begin, make the yeast mixture. In a glass jug, combine the milk, water, and sugar; whisk well and warm in the microwave. Add the yeast and leave aside for approximately 10 minutes, or until it begins to froth. Before adding the egg, butter, and yeast mixture, whisk together the dry Ingredients.

Combine all of the Ingredients in a mixing bowl until the dough is smooth and elastic. Allow to rest in a warm environment until doubled in size, in an oiled bowl. If you wish to rest the dough overnight, move it to the fridge at this step. Allow for another 30 minutes of resting at room temperature before cooking. After that, the dough is pressed down and cut into rounds before being cooked on a dry pan.

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Can English Muffins Be Prepared Ahead Of Time?

Yes! Making these muffins ahead of time is a terrific idea. You may keep the dough in the fridge overnight and bake the muffins the following day, or you can keep the baked muffins for up to 5 days in an airtight container.

What Causes Sticky English Muffin Dough?

If the dough seems to be quite sticky, don’t panic; this is characteristic with English muffins. It gives them all of the nooks and crevices that English muffins are known for.

Don’t add any more flour, no matter what you do. If you’re having trouble working with the sticky dough, a stand mixer with a paddle attachment might help.

What Is The Best Way To Serve English Muffins?

English muffins may be served both savory and sweet.

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Tips for Making English Muffins at Home

Add 2 tablespoons instead of 3 if you wish to use sugar.

Use coconut or almond milk to make it dairy-free.

Use plant-based milk and vegetable shortening to make them vegan. You may replace the egg with 1 tablespoon ground flaxseed + 3 tablespoons water if you don’t want to use it.

Use bread flour if you want a chewier English muffin.

This recipe does not need the use of a biscuit cutter; instead, a glass or your hands may be used to form the muffins.

How to Keep English Muffins Fresh

For up to 5 days, keep leftover muffins in an airtight container in the fridge or at room temperature. Before serving, warm the dish slightly.

Can Homemade English Muffins Be Freezed?

Yes, you certainly can! Wrap the English muffins in plastic wrap and place them in a plastic bag to freeze for up to 3 months. Before serving, thaw and toast gently.

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Ingredients

huge room-temperature egg

melted and cooled butter

Instructions

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Step 1

Step 1

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In a glass jug, combine the water, milk, and sugar, whisk, and warm in the microwave in 30-second increments until it reaches 110°F/44°C.

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Step 2

Step 2

In a glass jug, combine the water, milk, and sugar, whisk, and warm in the microwave in 30-second increments until it reaches 110°F/44°C.

Stir in the yeast packet one more.

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Step 3

Step 3

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Set aside for approximately 8 minutes, or until the yeast has foamed up. Add the egg and melted butter after it has foamed.

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Step 4

Step 4

Stir in the yeast packet one more.

Meanwhile, in a large mixing basin, combine the flour and salt. While whisking gently, stir and gradually pour the milk mixture into the flour.

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Step 5

Step 5

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Continue to mix with a spatula until the dough is smooth and elastic. Wrap in plastic and transfer to an oiled basin.

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Step 6

Step 6

Set aside for approximately 8 minutes, or until the yeast has foamed up. Add the egg and melted butter after it has foamed.

Allow the dough to rest for at least an hour, or until it has doubled in size.

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Step 7

Step 7

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When the dough is ready, pat it down until it is approximately 1 inch thick on a floured surface.

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Step 8

Step 8

Meanwhile, in a large mixing basin, combine the flour and salt. While whisking gently, stir and gradually pour the milk mixture into the flour.

Cut circles using a big biscuit cutter.

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Step 9

Step 9

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Semolina should be sprinkled on top.

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Step 10

Step 10

Continue to mix with a spatula until the dough is smooth and elastic. Wrap in plastic and transfer to an oiled basin.

Place the rounds on a parchment paper-lined baking sheet. Allow the English muffins to rise for half an hour, covered with plastic wrap or a kitchen towel.

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Step 11

Step 11

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Place a big skillet on the stovetop over low heat. Sprinkle semolina over the muffin pan and top with a few muffins. Cook for 5 minutes on one side, then turn and cook for another 5 minutes. Remove the semolina from the pan if it begins to brown too much and replace it with a new batch.

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Step 12

Step 12

Allow the dough to rest for at least an hour, or until it has doubled in size.

Remove the English muffins from the pan once they are done and serve.

Notes

For the greatest results, choose a well-seasoned cast-iron pan that retains heat more consistently.

Every morning, I make a batch of English muffins. They are always moist and delicious. Here is my easy overnight recipe that makes a perfect breakfast treat. Reference: overnight english muffin recipe.

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