Walnut English Muffins

Instructions

1. 1

   Mix flour, yeast, salt, and sugar in a large bowl. Make a well in the centre and pour in warm water and oil, stirring until a sticky dough forms.

   Tip: The dough should be wetter than traditional bread dough to achieve the characteristic holey crumb of English muffins.

2. 2

   Knead the dough on a lightly oiled surface for 8-10 minutes until smooth and elastic. Fold in the chopped toasted walnuts evenly throughout.

   Tip: Reserve a few walnut pieces to press onto the tops of muffins before cooking for extra texture.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: You can speed up rising by placing the bowl in an oven with just the light on.

4. 4

   Turn the dough out onto a cornmeal-dusted surface and gently flatten to about 2 cm thickness. Using a 8 cm round cutter, cut out 8 muffins.

   Tip: Dip your cutter in cornmeal between cuts to prevent sticking.

5. 5

   Place muffins on a baking tray lined with baking paper dusted with cornmeal. Cover loosely and let rise for 30 minutes until puffy.

   Tip: Do not let them rise too much or they may spread during cooking rather than puff upwards.

6. 6

   Heat a large non-stick frying pan or griddle over medium heat. Carefully transfer muffins to the pan, working in batches to avoid crowding.

   Tip: You should hear a gentle sizzle when the muffin hits the pan – if it's too vigorous, reduce the heat slightly.

7. 7

   Cook for 4-5 minutes on the first side until golden brown and a crust forms, then flip and cook the other side for another 4-5 minutes until evenly browned.

   Tip: Use a wide spatula to flip carefully to avoid deflating the muffins.

8. 8

   Transfer cooked muffins to a wire rack and brush lightly with melted butter while still warm. Cool completely before storing in an airtight container.

   Tip: English muffins are best enjoyed within 2 days, split and toasted with your favourite spreads.