With their fluffy crags and crisp exteriors, English muffins have become a breakfast staple –there is no better vehicle for rich Hollandaise sauce or melted butter. The best part? You can make them at home with a few ingredients and a little patience. With this recipe, brunch extraordinaire Andrew McCormack will have you ditching the sleeve of store-bought muffins and breaking out your griddle.
English Muffins by Andrew McCormack
Yield: 17 60 g muffins
540 g Bread Flour
415 g milk, warm
40 g butter, softened
7 g yeast
8 g salt
20 g sugar
1 ea egg yolk
+ Combine all ingredients in a stand mixer fitted with a paddle attachment. Turn on at medium high and mix until dough pulls away from the edges of the bowl cleanly, about 8 minutes. The dough will be very sticky.
+ Let rise at room temperature for 3 hours. Preheat griddle to 325 F.
+ Dust a work surface and your hands lightly with flour. Portion into 60 g balls and spread into 6 cm wide discs. Place on a floured tray.
+ Put discs on the hot griddle and cover. Bake until brown on one side and the other side has firmed from steam. Flip and bake for another 6 minutes. If muffins require more color, bake without being covered until done.
+ Toast halves before serving.