Huge english muffins, aren’t they? It’s actually meant to be 6 portions but I was making breakfast for 4 people, so 4 huge muffins instead.
I have made english muffins before but the insides were always doughy. It kind of turned me off them. It was difficult to get the muffin cooked through on the stove top. Whilst browsing for breakfast recipes, I saw the recipe for these muffins that included baking to finish the cooking. The best part is, they were made with an overnight rise. My favorite kind of bread!
English muffins (from Tutti Dolci)
- 52.5 grams bread flour
- 56 grams water
- 1/4 tsp instant yeast
- 120 grams milk
- 1/2 tsp instant yeast
- 14 grams unsalted butter, melted
- 12 grams sugar
- 1/2 tsp salt
- 210 grams bread flour
- Semolina flour for dusting
- Butter for cooking
- Mix all the ingredients for the preferment together. Let stand outside for up to 12 hours. I left mine for 12 hours.
- Place milk and yeast in the mixer bowl. Mix well.
- Add in butter, sugar and salt. Mix well.
- Add in preferment and bread flour. Switch to a dough hook and let the machine run for 5 minutes. The finished dough is slightly tacky.
- Divide dough into 4 (or 6) portions. Shape into a ball and press lightly down. Place in the fridge for at least 8 hours.
- Remove from fridge and let the dough rise for about 1 1/2 hours.
- Preheat oven to 150 C. Prepare a non-stick pan.
- Lightly press down on each ball of dough and coat both sides well with semolina.
- Heat pan on medium low and add in butter.
- Cook muffins on both sides until golden brown. Place on non-stick pan and bake for 20-25 minutes (4 portion) or 15-20 minutes (6 portion).
- Let cool till warm before splitting with a fork.
The smell and taste of the muffin is fantastic. Due to the preferment and the overnight rise, there is a slight tang and the muffin is very flavorful, totally different from the flat taste you get from store-bought muffins. I filled mine with egg and cheese. Yum.