English Muffins

Instructions

1. 1

   In a large mixing bowl, combine the warm milk, yeast, and sugar. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: The milk should be around 37°C for optimal yeast activation.

2. 2

   Add the flour, salt, and softened butter to the yeast mixture. Mix with your hands or a wooden spoon until a soft, slightly sticky dough forms.

   Tip: Don't over-knead; the dough should be softer than bread dough.

3. 3

   Knead the dough gently for 5 minutes until it comes together smoothly. Place in a lightly oiled bowl, cover with clingfilm, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: A proving drawer or warm kitchen corner works well.

4. 4

   Divide the dough into 8 equal pieces and gently shape each into a ball, handling with minimal pressure to keep them light.

   Tip: Use a dough scraper to help divide evenly without deflating.

5. 5

   Dust a clean surface and a baking tray generously with cornmeal. Place shaped dough balls on the tray, cover with clingfilm, and let rise for another 45 minutes until puffy.

   Tip: The second rise should bring them to about 3 cm thick.

6. 6

   Heat a griddle or large non-stick frying pan over medium heat and lightly oil the surface. Once hot, carefully transfer 4 muffins to the griddle and cook for 7-8 minutes on the first side until golden brown.

   Tip: Keep heat at medium to ensure the inside cooks before the outside burns.

7. 7

   Flip the muffins carefully and cook the other side for another 7-8 minutes until deep golden and a skewer inserted comes out clean.

   Tip: A gentle flip prevents deflating the muffins.

8. 8

   Remove from heat and cool on a wire rack. Repeat with the remaining 4 muffins. Once cool, split with a fork (not a knife) along the edge to create the characteristic nooks and crannies.

   Tip: Forking rather than cutting helps preserve the soft texture inside.