About the Recipe
Ingredients
2 1/2 cups (12 1/2oz /355g) flour
1/4 teaspoon instant yeast
1/4 teaspoon salt
2/3 cups (5floz/142ml) milk
1/2 cups (4floz/115ml) water
1 tablespoon butter
Preparation
Preparing the Muffins:
Step 1
In a medium bowl, mix together the flour, yeast, and salt.
Step 2
In a separate microwave-safe bowl, add the milk, water, and butter together. Put in the microwave for 15-
Step 3
30 seconds or until the mixture is lukewarm and the butter is melted. Be cautious to not let it get too hot.
Step 4
Add the wet ingredients to the dry mixture and combine together until a dough is formed.
Step 5
Once the dough has formed, scrape down the sides of the bowl. Cover the dough tightly with plastic cling wrap and cover the bowl with a clean kitchen towel.
Step 6
Let the dough sit at room temperature for 12-18 hours.
Step 7
After 12-18 hours, the dough will be double in size. Turn the dough onto a floured surface. Cover the dough with plastic cling wrap and a kitchen towel. Let the dough sit for 10 minutes.
Step 8
Once the dough has been rested for 10 minutes, the gluten will have relaxed. (**gluten = allergy?)
Step 9
Roll the dough out to be about 2 cm thick (just under 1 inch).
Step 10
For perfect circles, using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to a baking tray lined with parchment paper. Scraps can be used to make another round for another muffin.
Step 11
Cover the muffins with plastic wrap and a tea towel. Let the muffins sit for about 40-45 minutes. After about 45 minutes, the dough circles will have puffed up a little and are now ready to be cooked!
Cooking the Muffins:
Step 12
Heat a nonstick frying pan over medium-low or medium heat.
Step 13
Carefully move over the English muffins using a flat spatula onto the nonstick frying pan and cover with a lid.
Step 14
Leave 2 inches between each muffin. This recipe makes 8-10 muffins, so they will likely need to be cooked off in 2 batches.
Step 15
Cook on one side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
Step 16
After 6-7 minutes, flip them and cook on the other side for another 3-4 minutes.
Step 17
Make sure to set the muffins aside to cool down before eating them.
Step 18
Store the muffins for 4 days at room temperature or freeze them for up to 8 weeks. (need to check if this is the same with ingredient substitutes)