I am happy to share with you a great recipe created by my friend and amazing baker Cambell MacFarlane. I had never tried baked English muffins before, but when Cambell sent me the book, “Knead Peace,” which includes this recipe, I couldn’t wait to give it a try. I used metal rings measuring 9cm x 4cm to achieve perfectly shaped muffins.
Additionally, I made a few adjustments by omitting the egg, increasing the sugar slightly (to 45g), and reducing the amount of salt (to 11g). The result was absolutely perfect. I highly recommend giving it a try yourself 😉
|Ready in: 2 hours||Serves: 12 people|
|Yield: 12 x 80g English muffins||Units: US, E|
- 300g plain (all-purpose) flour, plus extra for dusting
- 245g bread flour
- 8g dry instant yeast
- 14g salt
- 16g sugar
- 55g unsalted butter, softened
- 1 egg
- 180g full-fat (whole) milk
- 180g warm water
- oil, for greasing
- Semolina or Corn flour, for dusting
- Place the flours in a large mixing bowl. Sprinkle the dried yeast on one side of the flour and the salt on the other side.
- Add the sugar, butter, and milk, egg , then mix all the ingredients together to make a soft dough. Using a stand mixer with a dough hook, mix for 10 minutes until the dough is soft and stretchy.
- Place the dough in a large, oiled bowl, cover and leave to rise until doubled in size.
- Dust a work surface lightly with flour. Place the dough on the floured surface and weigh it out into 80g pieces.
- Lightly dust 2 baking trays (sheets) with semolina or corn flour. Shape each piece of dough into a ball.
- Place 6 greased metal rings on each tray and place a piece of dough into each ring.
- Cover the muffins and leave to prove until doubled in size.
- Preheat the oven to 170°C (335°F).
- Bake the muffins in the oven for 20 minutes.
- Then carefully turn each muffin ring over and cook for a further 5 minutes.