There’s nothing better on a cool morning than a toasted English Muffin with some Jam or Golden Syrup and a cuppa.
Well there’s nothing better than a home made English Muffin 🙂
English Muffins are not baked in the oven but cooked in a pan on your stove and are very simple to make.
I make mine with White Bakers Flour but you can use Rye, Spelt or Wholemeal Flour if you choose.
IngredientsÂ
- Â 240 grams Full Cream Milk
- 20 grams Raw or Coconut Sugar
- 2 teaspoons Active Dry Yeast
- 230 grams Water (room temperature)
- 2 tablespoons Butter
- 770 grams Bakers Flour
- 1 teaspoon Salt
- 1/2 cup Rice Flour
Conventional Instructions
Gently heat the milk in a microwave safe jug in 20 second bursts or in a small saucepan on the stove. Heat the milk until it is 37 degrees Celsius. If you do not have a thermometer it is at the perfect temperature when you can dip your finger into it and it does not feel hot or cold (37 degrees is our body temp). Make sure to not overheat the milk or you will kill your yeast and have rock cakes.
Stir your sugar into the warm milk and add your chopped butter then set aside.
In a large bowl add the water then sprinkle your yeast over the top. Allow to sit for 5-10 minutes until the mixture begins to froth.
Add the milk mixture to your yeast and water and stir to combine.
Add half of your flour and stir until not lumps are left. Add remaining flour and teaspoon of salt and once again stir to combine. When the mixture begins to form a stiff dough tip out of the bowl and either knead gently on a floured bench or use the dough hook on your stand mixer for 5 minutes until the dough is smooth and elastic.
Place the dough back into your bowl and cover with cling film and allow to rest in a warm spot until doubled in size (45-60 minutes).
Sprinkle rice flour over your bench and press dough out until about 2-3 cm thick. Sprinkle the top with rice flour then cut into circles using a scone cutter or glass cup. Place the rounds on a lined baking tray, cover and allow to rest again for 30-45 minutes in a warm spot.
Put a non stick pan on medium heat. Place some of the rounds into the pan and put a lid on top (if you don’t have a lid for your pan use some foil). Cook for 4-5 minutes before turning. Place the lid back onto the pan after turning and allow to cook for a further 2-3 minutes. Remove the lid and continue to cook until they feel firm when pressed.
Serve warm with butter and golden syrup or toast and serve with some jam or apple butter 🙂
These English Muffins freeze well and will last in an airtight container in the freeze for up to 3 months.
Thermomix InstructionsÂ
Add milk to the bowl and heat for 2 minutes 30 seconds/90 degrees/speed 1.
Add sugar and butter and mix 7 seconds/speed 2.
Set milk mixture aside.
Add water to the bowl and heat 90 seconds/40 degrees/speed 1.5. Sprinkle yeast over the water and allow to sit for 5-10 minutes.
Add milk mixture back to bowl with half of the flour. Mix 20 seconds/speed 6. Add the remaining flour and salt and mix 10 seconds/speed 5.
Knead on dough setting for 4 minutes.
Allow the dough to rest in your bowl until doubled in size (45-60 minutes).
Sprinkle rice flour over your bench and press dough out until about 2-3 cm thick. Sprinkle the top with rice flour then cut into circles using a scone cutter or glass cup. Place the rounds on a lined baking tray, cover and allow to rest again for 30-45 minutes in a warm spot.
Put a non stick pan on medium heat. Place some of the rounds into the pan and put a lid on top (if you don’t have a lid for your pan use some foil). Cook for 4-5 minutes before turning. Place the lid back onto the pan after turning and allow to cook for a further 2-3 minutes. Remove the lid and continue to cook until they feel firm when pressed.
Serve warm with butter and golden syrup or toast and serve with some jam or apple butter 🙂
These English Muffins freeze well and will last in an airtight container in the freeze for up to 3 months.
Enjoy 🙂
Lisa
