English Muffins
Ingredients
1 3/4 cups milk, lukewarm
3 tablespoons (43g) butter, melted
1 1/2 teaspoons salt
2 tablespoons (25g) sugar
1 large egg, beaten
4 1/2 cups (540g) bread flour, sifted
2 teaspoons instant yeast
1/3 cup semolina
Method
Combine all the ingredients (except the semolina) in the bowl of a stand mixer and using the paddle attachment, beat the dough on medium-high speed until the dough starts to come away from the sides of the bowl – 5 minutes.
Scrape the dough into a rough ball, and cover the bowl with cling wrap and set aside in a cool and dry place. Allow the dough to rise for 60 – 90 minutes.
Once risen gently deflate the dough, and divide it into 16 equal pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 7 cm thick.
Place the shaped dough onto a floured surface and cover it with a kitchen towel, and allow it to rise for a further 20 minutes.
Prepare your pan in the meanwhile by spraying with non-stick spray and a generous sprinkling of semolina. Place on your stovetop at medium heat.
Cook the muffins over low heat for 7 to 15 minutes per side, until their crust, is golden brown, and their interior is cooked through.
If you find the muffins have browned before they’re cooked all the way through, simply pop them into a preheated 180C oven for about 10 minutes or until they’re cooked.
Remove the muffins from the pan, and enjoy them with lashings of salted butter.
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