English Muffins


Servings:  4 - 6

Prep Time:  12 -18 hours

Cook Time:  20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

  

Ingredients:

  • 2 ½ cups all-purpose flour
  • ¼ teaspoon instant yeast, SAF Brand
  • ¼ teaspoon kosher salt
  • ⅔ cup whole milk, warmed
  • ½ cup water, warmed
  • 1 tablespoon unsalted butter, melted and slightly cooled
  • semolina flour, as needed

Procedure:

************STEPS 1-5 COMPLETE MORNING OF CLASS*************

  1. Place the flour in a large mixing bowl with the yeast on one side of the bowl and salt on the other side; combine.
  2. Pour ¾ of the liquid into the dry ingredients bowl and stir until a sticky dough forms. 
  3. Scrape down the sides of the bowl and cover tightly with plastic wrap or a shower cap and a clean kitchen towel. Let it sit at room temperature for 12 hours; the dough should double in size. 
  4. Tip the dough onto a lightly floured surface and cover with plastic wrap and a kitchen towel. Allow it to rest for 10 minutes.
  5. Using a rolling pin, roll the dough out in a 1 inch thick circle.
  6. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer to a sheet tray lined with parchment and sprinkled with semolina flour. Any scraps can be re-rolled and made into another muffin.
  7. Lightly dust the tops of the muffins with semolina flour and cover with plastic wrap and a kitchen towel; let them rest for another 40-45 minutes.
  8. To cook the muffins: heat a large nonstick frying pan over medium to medium-low heat.
  9. Using a fish spatula, carefully transfer the English muffins into the pan and cover with a lid, leaving at least 2 inches between each muffin. Cover the pan with the lid and cook for 6 to 7 minutes.
  10. Flip over and cook on the other side, uncovered, for another 3-4 minutes. 
  11. Set the muffins aside to cool down before serving.

 

 

 

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