English Muffins, the name, fascinates me. They’re really a bread drop scone and it’s another little language import from our cousins in the US. But they do form the base of a lot of breakfasts, so I thought I’d give them a go.
For around 10 you will need:
- 300g strong bread flour
- 150ml milk
- 20g caster sugar
- 20g softened butter, in small diced
- 6g salt
- 6g fast action yeast
- 1 egg
- Extra flour plus semolina for dusting
In a large bowl, combine all the ingredients, ensuring the yeast is on a different side to the salt, and the milk goes in last.
Mix well into a dough and then turn out to a floured surface, kneading for a good ten minutes until the dough is stretchy. Alternatively, do this all in a mixer with a dough hook on a low power for a similar time.
Line a large bowl with oil and place the dough in. Cover tightly with cling film and rest for an hour until the dough is doubled in size.
Prepare a surface again with flour and also semolina. Do the same with a tray. Roll out the dough on your surface until it’s around an inch thick. Using a 2.5 inch cookie cutter, cut out circles and place them on the tray. Re-roll the dough and recut to use it all up.
Dust the tops of the dough circles with more flour and semolina. Cover again and rest for half an hour to prove a second time.
Heat a large pan, stone or griddle over a low-medium heat and cook the muffins around ten minutes on each side, until golden brown.
Cool on a wire rack for a little to firm up, then toast them for a scrummy breakfast with butter and jam, or make my favourite Eggs Benedict. They will cool completely and keep for a few days though. Just cut them and toast them, Jack likes them as mini bacon rolls in the morning!