How To make English Muffins

English Muffins #shorts

Ep.4 in my 'From Scratch' series, English muffins. If there is one bread you should make yourself, this is the one! Written recipe below...


Ingredients:

260g whole milk
5g dried yeast
1 tsp sugar
330g bread flour
1 tsp salt

Method:

1. Mix together the milk, yeast and sugar in a bowl. Set aside for 10 minutes to let the yeast bloom.
2. Mix together the flour and salt in another bowl and then add in the yeast mixture.
3. Bring the dough together until it is in a ‘cohesive’ mass (roughly 1 minute of mixing) and let it sit for 15 minutes to hydrate the dough.
4. Knead the dough on a lightly floured surface for 10 minuets until smooth. Place the dough into a bowl, cover and prove for roughly 2 hours until doubled in size.
5. Once proved, knock the air out of the dough and tip out onto a clean surface. Divide into 6 balls, roughly 95-100 grams each.
6. Time to shape. Flatten a ball and pinch the sides into the middle until you feel it getting ‘taught’. Be careful not to rip the dough. Flip the ball over and roll in your hands until a nice even shaped has formed. Place each dough ball onto a lined baking tray (parchment paper sprinkled with some semolina flour).
7. Cover the tray and leave the dough to prove until doubled in size (1-2 hours).
8. Preheat another baking tray in an oven of 175 degrees C.
9. Once doubled in size, bring a pan to a medium-low heat (preferably cast iron) and place a proved dough ball into the pan. Sprinkle the top with some semolina flour and cook for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and place into the preheated oven to finishing cooking for another 5 minutes.
10. Remove from the oven and then leave to cool before cutting open. Best served toasted with some butter. Enjoy!

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Claire Saffitz Makes Classic English Muffins | Dessert Person

Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire fact: English muffins made at home are fun to make, easy, and look just as good as store-bought but taste way better. Also true: it’s the only recipe in Dessert Person that doesn’t make a trip to the oven! Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.

#ClaireSaffitz​​ #DessertPerson​​ #EnglishMuffins

Special Equipment:
Instant-read thermometer, stand mixer, 3 1/2-inch round cutter (optional),
Griddle or large skillet (Preferably cast-iron)

Ingredients:

Classic English Muffins
1 1/2 cups whole milk (12.7 oz / 360g)
2 tablespoons unsalted butter (1 oz / 28g)
2 tablespoons honey (1.5 oz / 43 g)
1 teaspoon active dry yeast (0.11 oz / 3g)
2 3/4 cups bread flour (12.7 oz / 360g)
1/4 cup whole wheat flour (1.2 oz / 35g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Neautral oil, for the bowl and baking sheet
Cornmeal, for dusting

Video Breakdown:
0:00​​ Start
0:14 Intro to Classic English Muffins
0:28 Dessert Person Intro Animation
0:46 About English Muffins
1:47 Ingredients & Special Equipment
2:26 Scalding The Milk
5:53 Felix & Co. Updates
6:24 Mix The Dough
8:15 Dough's 1st Rise
10:30 Dough's 2nd Rise
12:15 Form & Griddle The Muffins
15:26 Flip The Muffins
17:18 A Maya Sighting
18:00 Top Your English Muffin & Taste
19:05 :)

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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

5 Ingredient No-Knead ENGLISH MUFFINS | The Easiest way to make English Muffins

Easy English Muffin Recipe - How to make english muffins at home!

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Detailed English Muffin Recipe:

Easy English Muffins Recipe:

- ½ cup (120g) water
- ½ cup (120g) whole milk
- 2 tsp (7g) active dry yeast
- 2½ cups (350g) all-purpose flour
- 1 tsp (5g) salt

Enjoy!

♥

Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Chapters:

00:00 Intro
01:00 First Method to make English Muffins
01:43 Second Method to make English Muffins
05:04 Shape the English Muffins
06:10 Cook the English Muffins
06:50 How to serve English Muffins

English Muffins – Bruno Albouze – THE REAL DEAL

English muffins are delicious little wheel shape bread that can be enjoyed in many different ways; sweet or savory. Here is an awesome poolish based muffins recipe I used to make at the Hotel Ritz Place Vendôme in Paris. Enjoy!

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Best Ever English Muffins

Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!

RECIPE:

English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.

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How to Make Fresh English Muffins for Breakfast | Cold Proofing Method

English muffins are a classic breakfast item. But making them in the morning can take quite some time and effort. The cold proofing method solves all the problems for breakfast bakes. All the work is done the night before and the only thing left to do in the morning is baking the bread. Use this method to always have freshly baked bread for breakfast.

This English muffin recipe is quite like the other one I posted a couple years ago. The main difference is that it is cold proofed and uses the no-knead method. Instead of kneading this sticky dough and making a mess we simply fold the dough a few times during bulk fermentation and achieve the same result with far less effort and clean-up required.

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