Thick English Muffins Recipes

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

THICK ENGLISH MUFFINS

Steps:

• Combine all ingredients except semolina in a large bowl. Mix well to combine, then beat on high (with flat paddle, if using stand mixer) for 5 minutes. Dough should be sticky and glossy. Scrape down bowl, cover, and let rise in a warm place for about 90 minutes, or until about doubled in volume.
• Heat an ungreased griddle over very low heat (300* F for electric griddle). Grease English muffin rings.
• First, make a test muffin as follows: Place one greased ring on griddle and sprinkle a bit of semolina on griddle inside of ring. Wet fingers and a 1/2 cup measure with a little water, and scoop out a scant 1/2 cup of dough. Shape dough into a circle approximately the size of the ring, place inside of ring, and sprinkle top with a little more semolina.
• Cook for 7 minutes, then carefully lift and check bottom, which should be a nice, medium golden-brown. If not, turn up heat a little; if too dark, turn heat down. Cook an additional 10 minutes.
• With a pair of tongs, grab the ring and lift it off, then flip the muffin over (if ring doesn't release, flip it over, ring and all, and gently wiggle until it comes off). Cook second side for 12-18 minutes or until a deep golden brown.
• Remove and split muffin; should be cooked through. If so, cook remaining muffins in the same way; if not cooked through, then turn heat down a little and proceed to cook remaining muffins for a little longer time than test muffin.
• Cool muffins completely before storing in a plastic bag.

EASY ENGLISH MUFFINS

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

ENGLISH MUFFIN

Steps:

• In a 2 cup glass measuring cup, add buttermilk, and butter.
• Heat buttermilk mixture in microwave for 55 seconds or until butter is melted and mixture is approximately 100-110*F.
• If the mixture is too hot, mix and let cool until the correct temperature. Otherwise you'll kill your yeast.
• Once the mixture is at the correct temperature, add sugar and yeast. Mix well.
• Cover with a kitchen towel such as a tea towel and let rest for 5 minutes.
• In a stand mixer add flour and salt with a dough hook. Mix.
• Once the yeast mixture has sat for 5 minutes (it should be bubbly and poofy on top. That's how you know it's ready), Pour yeast mixture into flour and mix well.
• Once dough comes together, mix for an additional 5 minutes.
• Transfer kneaded dough into a bowl sprayed with cooking spray.
• Cover dough with plastic wrap.
• Place dough in a cold oven and turn the oven on to proof. If your oven doesn't have a proof button, then turn oven to 200*F. Once it reaches temperature, turn it off. Don't open the door.
• Let dough rise in the warm oven for 1 hour. Dough should be doubled in size.
• While dough is rising, prepare a baking sheet. Sprinkle ¼ cup of cornmeal over baking sheet, getting a nice but thin layer. Set aside.
• Once dough rises, remove from the oven.
• Flour a clean flat surface that you can use to roll out your dough.
• Gently tip the bowl over the floured surface and let it slide out.
• Sprinkle a little flour on top (dough will be sticky) and flour your rolling pin.
• Then gently roll out dough to ½ inch thick. If the dough is still sticky, use a little more flour.
• Once dough is rolled to ½ inch thick, using a cup, dip the cup in flour then use it to cut the dough out like you would with biscuits.
• Gently transfer each English muffin to the cornmeal baking sheet.
• Repeat with remaining dough, kneading leftover dough.
• Sprinkle a light layer of cornmeal on top of each English muffin.
• Cover with a tea towel and let rise for an additional hour. Muffins will almost double in height. This is the air pockets being formed.
• After 1 hour, Grab a clean skillet and put it on the stove.
• Heat DRY skillet over medium heat until nice and toasty.
• GENTLY transfer english muffins into the skillet. Do not let them touch. This will take several batches and will depend on the size of your skillet. You'll want to test one before doing them all as the timing is tricky.
• Cook each English muffin for 5-6 minutes then flip and cook the other side for 5-6 minutes. The dough in the middle will cook through.
• Remove from the skillet and place on a cooling rack to cool.
• Once FULLY cool, it's time to open!
• With English Muffins you NEVER USE A KNIFE.
• Take a fork and prick the outside edges around the muffin.On your last prick (after you've gone all the way around, gently lift up on your fork and separate the muffin into two pieces.

ENGLISH MUFFINS

Steps:

• Sift the flour and salt into a bowl and leave in a warm place.
• Dissolve the yeast and sugar in warm milk.
• Let froth, then mix in the butter.
• Stir all the liquid into the warm flour and beat well until smooth and elastic.
• Cover and proof in a warm place for 50 minutes or until doubled in bulk.
• Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
• Shape each one into a round with straight sides.
• Put onto a greased baking sheet.
• Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
• Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
• Warm and grease the bakestone lightly.
• Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
• Turn and cook the other side.
• Wrap in a cloth and keep warm if cooking in batches.
• To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
• Apple butter ain't bad either.
• Enjoy.