From Ayelet's Comfort | Breakfast and Brunch | American
An English Muffin recipe that gives you the nooks and crannies you want.
cal Calories 216kcal
fat Total Fat 4g
Low sat-fat Saturated Fat 1g
Low chol Cholesterol 5mg
sodium Sodium 279mg
carbs Total Carbohydrate 37g
Serving size 102g Calories from fat 36kcal Fiber 1g Protein 7g Sugar 4g
2 tsp honey
1 Tbsp olive oil
1 1/2 cups lukewarm milk
2 2/3 cups unbleached bread flour
3/4 tsp salt
2 tsp instant yeast
1/4 tsp baking soda
3 Tbsp warm water
Cornmeal, for dusting
Flat Griddle Pan
English Muffin Rings
- The Day Before (and several days before):
- In a small bowl, mix the Milk, Honey and Oil together. Make sure the honey is fully dissolved.
- In a mixing bowl, add the Flour, Salt, and Yeast. Whisk until fully mixed. Add the milk mixture to the mixing bowl, and whisk for another minute.
- Scrape down the bowl with a spatula, then mix the batter again briefly. Scrape down the bowl a second time, then cover the bowl with plastic wrap so it is completely sealed. Put the bowl in the refrigerator overnight, or for up to 4 days. The batter will bubble and rise in the bowl.
- On Baking Day:
- Removed the dough from the refrigerator two hours before you plan to bake the muffins.
- When the dough is ready, dissolve the Baking Soda into the Warm Water, then gently fold it into the dough until it is fully absorbed. Let the dough rest for 5-10 minutes, until it starts bubbling again.
- Heat a flat griddle pan over medium heat. Place the English Muffin Rings on the pan, and spray with oil so the pan and the insides of the rings are greased. Dust the inside of the rings with Cornmeal.
- Take a 1/3 Cup measuring cup, spray it with oil, and then fill one ring with dough. It should fill it about 2/3 full. Repeat and fill all the rings. Dust all of them with Cornmeal.
- Cook the muffins for 12 minutes, which should be about when the bottom is golden brown, and the top is no longer liquidy. Flip the muffins, keeping the rings on them. Cook for another 12 minutes.
- Remove the muffins from the pan and let cool on the counter. You should probably let them cool for 30 minutes, but we usually eat them long before that…
- You can make a partial whole wheat version by using half bread flour and half whole wheat flour, and increasing the amount of milk by 1/4 cup.