English Muffins
12 servings
60 minutes
English muffins are a classic of British cuisine, small and airy cakes that have become an integral part of the traditional breakfast. Their history dates back to the 18th century when bakers began experimenting with yeast dough to achieve a tender, porous crumb. These muffins have a soft texture, light sweetness, and a pleasant crispy crust due to pan-frying. They are perfect for serving with butter, jam, or even Eggs Benedict. Their uniqueness lies in the cooking method—rather than baking, they are fried, giving them a distinctive taste and aroma. This is the perfect combination of simplicity and sophistication that captivates breakfast lovers around the world.
1
Prepare all the ingredients.
2
Slightly warm the milk with water, mix them in a bowl with sugar and yeast. Leave for 5 minutes.
- Milk: 180 ml
- Water: 120 ml
- Sugar: 2 tablespoons
- Dry yeast: 7 g
3
Melt the butter and mix it with the yeast mixture and egg.
- Butter: 40 g
- Chicken egg: 1 piece
4
Mix flour with salt and gradually add the egg-yeast mixture, kneading the dough with a paddle attachment for 7–10 minutes.
- Wheat flour: 330 g
- Salt: 1 teaspoon
5
Transfer the dough to a bowl greased with vegetable oil, cover with plastic wrap or a damp towel, and leave in a warm place for an hour.
6
Carefully lay the dough on a floured surface. Use your hands to spread the dough to about 3 cm thick.
- Wheat flour: 330 g
7
Cut out muffin templates with a culinary ring 7–8 cm in diameter.
8
Line two baking trays with parchment paper and sprinkle with semolina. Place the muffins on them and also sprinkle with corn flour. Cover the trays with parchment paper and set aside for 30 minutes.
- Semolina: to taste
9
Heat a large skillet over low heat. Dust with semolina and place several muffins. Cover with a lid and fry for 5 minutes.
- Semolina: to taste
10
Flip the muffins and fry under the lid for another 5 minutes.
11
Serve English muffins for breakfast.