Heartwarming Homemade English Muffins | Dorie All Day
Sure you can buy good English muffins at the supermarket, but homemade ones have a beautifully developed wheat flavor with gentle hints of sourdough. They toast brilliantly and have that satisfying bit of extra chew. Dorie's version is cooked on a griddle, finished in the toaster, and slathered with butter and jam. Yum! GET THE RECIPE ►►
PREP TIME: 4 hours
COOK TIME: 4 minutes
MAKES: 12
INGREDIENTS
1 cup (240 milliliters) warm water
1/2 cup (120 milliliters) milk, at room temperature
2 tablespoons flavorless oil, such as canola
3 3/4 cups (510 grams) all-purpose flour, plus more for dusting
2 tablespoons sugar
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons instant dry yeast (such as Saf, Fleischmann’s, or Red Star)
Cornmeal, for dusting
Butter, for griddling
Butter and/or jam, for serving
Excerpted with permissions from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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How to Make English Muffins at Home - Better Than Store-Bought!
In this tutorial, you'll learn to make homemade English muffins that are so fluffy and delicious, they'll outshine store-bought ones, with all my tips for perfect nooks and crannies!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ENGLISH MUFFINS INGREDIENTS:
►1 1/2 cups Whole Milk minus 1 Tbsp (355 ml)
►2 Tbsp Unsalted butter (28.35 grams)
►2 Tbsp honey (30 ml)
►1 tsp active dry yeast (3.1 grams)
►2 3/4 cups bread flour (360g)
►1/4 cup whole wheat flour (35g)
►1 1/2 tsp fine sea salt (7.5 grams)
►1/4 cup semolina flour (30 grams)
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⏱️TIMESTAMPS⏱️
0:00 - Intro to Homemade English Muffins
0:21 - Preparing Ingredients & Dough
0:35 - Activating Yeast & Mixing Dough
1:25 - Dough Kneading & Resting
2:48 - Shaping & Baking Muffins
4:02 - Cooking & Serving Tips
4:43 - Taste Test & Storage Advice
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How to make Proper Traditional Authentic English Muffins
This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!
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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.
To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!
I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.
Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.
The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.
This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.
Make a big batch and after they have cooled to room temp you can keep them in the freezer.
I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!
Recipe:
Oven temp: 175c on bake mode
500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt
Total dough weight: 893g
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.
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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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Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to make English Muffin | Homemade English Muffins Recipe|How to bake english muffin on stove top
This Homemade English Muffins Recipe Video will show you, How to make english muffins at home with minimal ingredients in a simple 5 step method.
Homemade english muffins ,complete recipe :
English muffins are thin disks of yeast-raised dough cooked on a griddle, rather than baked.
The english muffins made with this easy homemade english muffins recipe are soft and fluffy and you will be happy to see lots of nooks and crannies inside the muffins.
This homemade english muffins are easy to make and they freezes really well.
You will love this homemade english muffins recipe as
It’s Super Easy to make
We don’t need to use any special equipments to make this fluffy english muffins
The ingredients needed for making this classic english muffins are pretty basic; some flour, water, sugar, salt and yeast.
The real hand work needed for making this Homemade English Muffins will be only 15-18 minutes(10 minutes kneading +5 minutes for dividing and shaping )and the rest being the proofing time and cooking time.
This homemade english muffins freeze well.
As we use only plant based ingredients ,this english muffin recipe can be considered as vegan english muffins recipe as well.
Hope you liked this homemade english muffins recipe.
Hope you will make this classic english muffins at home and hope everybody will enjoy!
5 Tips for making the best Homemade english muffins :
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The Model Bakery’s World-Famous English Muffins
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Watch this and more baking and pastry videos at
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