Homemade English Muffins Recipes

Steps:

• Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
• Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
• Knead until elastic and shiny.
• Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
• Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
• Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
• Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
• Place on a baking sheet and cover with a towel.
• Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
• Cook for approximately 5 minutes on each side, or until they are slightly brown.
• Cool on a rack.
• Toast after they are completely cooled off and right before serving them.

Steps:

• Make the dough.
• Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet.
• Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)
• Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it.
• Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.
• Knead the dough.
• Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
• Form the muffins.
• Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.
• Cook the muffins.
• Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely, then split open, toast and serve with butter and jam.

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Steps:

• Warm up the milk at 45°C, mix in the yeast, and set aside.
• Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
• Knead dough until homogenous.
• Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
• Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
• Sprinkle with corn meal and cook on low heat, until golden brown on each side.
• Serve warm, accompanied by jam and butter.
• Enjoy!

Steps:

• THE DOUGH:.
• Dissolve the yeast in 1/4 cup tepid water, while the yeast is dissolving, place the flour in a large mixing bowl. Beat the cold milk into the potatoes and then add to the flour. After the flour mixture has warmed to tepid, add the dissolved yeast and beat vigorously for a minute or so until it has become a thick, smooth batter. Thicker than regular pancake batter, but not at all like conventional dough. Cover with plastic wrap and let rise for about 1 1/2 hours, preferably at 80°F (27°C) until batter has risen and large bubbles have appeared on the surface (the surface must be bubbly, however long it takes).
• Dissolve the salt in 3 tablespoons tepid water and beat the batter down. Then add the salt and beat vigorously for a minute.
• Once again cover for an hour or more until the surface of the batter has become bubbly.
• The batter is now ready to become English muffins.
• COOKING THE MUFFINS:.
• When you are ready to cook the muffins, brush the insides of the tins or rings generously with the butter; butter the surface of the griddle or frying pan as well. Place the tins on the griddle/frying pan and set on medium heat.
• With a ladle are large spoon scoop the batter up and dislodge the batter from
• the spoon with rubber spatula into the tins. Batter should be about 3/8 inch (1 cm) thick to make a muffin twice that. (Batter should be heavy, sticky, sluggish but not runny, having just enough looseness to be spread out into the ring).
• The muffins are to cook slowly on one side until it bubbles, which form near the bottom of the muffin. When the top of the muffin's color changes from a wet ivory white to a dry gray color; this will take 6 to 8 minutes or more depending on the heat (regulate heat so that bottoms of muffins do not color more than a light to medium brown).
• Now the muffins are ready to be turned over for a brief cooking on the other side. At this point you can probably lift the tins off them (if getting the tins off is difficult then gently cut around the edge with a knife).
• Less than a minute is generally enough for cooking the other side, which needs a token brown color.
• Cool muffins on a rack.
• Wrap in air-tight plastic bags or wrap and store in the fridge.
• Cut in half and/or re-heat in the toaster and spread whatever you fancy on them!

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Steps:

• Sift the flour and salt into a bowl and leave in a warm place.
• Dissolve the yeast and sugar in warm milk.
• Let froth, then mix in the butter.
• Stir all the liquid into the warm flour and beat well until smooth and elastic.
• Cover and proof in a warm place for 50 minutes or until doubled in bulk.
• Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
• Shape each one into a round with straight sides.
• Put onto a greased baking sheet.
• Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
• Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
• Warm and grease the bakestone lightly.
• Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
• Turn and cook the other side.
• Wrap in a cloth and keep warm if cooking in batches.
• To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
• Apple butter ain't bad either.
• Enjoy.

Steps:

• In a small bowl take water 110 degrees add Yeast, Malt if using and Honey and whisk to combine, set aside for 15 to 20 minutes until foamy.
• Heat Milk to scalding, I did mine in the Microwave for approximately 1 min 20 seconds. Use your own judgement you don't want to burn the milk but you want to get it to a boiling stage that's why the microwave works better. Add Butter and allow to melt and cool down.
• Take Yeast mixture and add to your Stand Mixer with the dough hook attached, making sure to scrap anything at the bottom of the bowl out if not dissolved. Add 1/2 of the flour and mix very well, starting out slowly so as not to spray flour everywhere. Add your beaten egg and on medium beat the dough for 3 to 4 minutes. Add salt, Milk and Butter mixture and add 1 cup flour. Mix slowly until flour is absorbed and then beat on medium until your dough comes together 4 minutes at least -- if it is slightly stick that is fine, if its very sticky add Flour 1Tbsp at a time. You do not want a hard dough. Remove the dough hook and transfer to a large bowl cover with Plastic wrap and towel. Let rise for 1 hour or until doubled in volume in a warm non drafty area.
• Transfer dough to a lightly floured surface. Deflate dough and roll gently with the heel of the palm of your hand rolling forward into the dough catching some flour to make a very elastic dough. Shape into a ball and divide in half and than half again until you get to 10 large or 12 slightly smaller pieces. The most important part is to get them equal size, they will cook more evenly.
• Line a cookie sheet with parchment paper and sprinkle with an even amount of Cornmeal, not to cover but so that you can get it on the bottom of the English Muffin (I did both sides you chose what you like of course if you do both sides you will need more Cornmeal). Take your equal portions of the dough and roll as though you were making a dinner roll. Place on the cookie sheet and squish into the cornmeal with your palm -- they should be about 1/2 inch thick.
• Cover with a dry, clean towel and allow to double in volume.
• Meanwhile prep your Cast Iron Pan (I used a 12 inch pan), heat to medium low -- you don't want it at medium but medium low this is a slow process. You want to get a crisp on the bottom and top but you also want to cook the dough thru and thru. Add Clarified Butter to make a little layer on the bottom of the pan add your proofed Muffins being careful not to over crowd your pan or to deflate your precious little muffins, I used a very sharp metal spatula. Cook for 7 minutes on the first side and flip, cook for 6 more minutes. I am going to suggest you do what I did since this was my first time making them, I took one muffin and cooked it 7 on one side - if you are smelling something burning your pan is too hot. Flip and try 6 minutes on the second side - if you see its not getting browned adjust your heat according likewise if its smelling burnt lower it. Set this test Muffin to the side, remove your pan from the stove and allow muffin to cool. With a fork separate the muffin in half -- you don't want a doughy center. Adjust all times and temps accordingly. Bring your pan back to temp and repeat for all muffins. I will also suggest you do what I did and just take a paper towel and clean the Cast Iron after each set of your English Muffins. Re add your Clarified Butter and repeat till done. Transfer your cooked Muffins to a cooling rack. I couldn't wait for that first muffin -- but please don't use a knife to cut your muffin or squish it -- use the fork technique and open it gently.
• Lastly enjoy your accomplishment -- butter and jam or an egg sandwich. Freeze well.

Steps:

• Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
• Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
• Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
• Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
• Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Steps:

• Heat the milk and butter to blood temperature.
• Test a drop on your wrist-- it should feel barely warm.
• Beat in the egg.
• Dissolve the yeast in the milk mixture.
• Measure the flour into a bowl and stir in the salt.
• Make a well in the middle and pour in the milk mixture.
• Mix well.
• Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
• Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
• Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
• Cut it into 16 equal slices.
• They should be 1/2" thick; flatten them slightly if required.
• Arrange these on an oiled cookie sheet or on waxed paper.
• Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
• Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
• (Medium-low heat.) They should be lightly browned.
• Turn them once, and bake the other side.
• Each side should take 3 to 5 minutes.
• To serve the muffins, they should be split and toasted.
• (They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
• Put the wet ingredients in first, and follow with the dry ingredients.
• Run the dough cycle.
• Let rise for the first time, then follow the instructions above from that point, step ten.

Steps:

• In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.