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 |
Ingredients
Dough
- 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
Directions
- 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.
Enjoy!
Summary
Recipe Name
Baked English Muffins
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 4 Review(s)
Hello… the recipe looks easy to execute, but what do I use if I don’t have the ring molds? What can I use
I’m going to try using discarded metal cans with the bottoms cut out..washed thoroughly they should work…just need to find the right size…
I have seen where people use canning jar rings or shallow tin cans (like tuna) with the top and bottom removed
This is such a great idea on its face and then I remembered most cans are lined with plastics so be mindful of which you choose! Darn!
I believe just making balls with a bit of tension will work well, never tried before though
You can roll out the dough, cut out the muffins and proof/fry them free form. It works well, I’ve done it plenty of times like that.
Use wide mouth Quart jar rings !! I do, and it works for cooking eggs too, if you spray the ring 😊
Hi, Natasha. Thanks for the recipe.
Could I use starter instead of yeast, how do you think. And is it about 70 gr of starter, isn’t it?
I’d love to know as well.
I asked her this question on her instagram post and she said to use 30-40% starter and use a little less water. Ferment for 2-4 hrs.
I used 163g starter and they are just in the rings doubling before baking right now. fingers crossed they are as good as hers look!
You don’t need rings, I have done it without and it works great.
Can I use sourdough starter instead of yeast?
Hi did you buy the 3.5inch or 4 inch ring moulds ,
These are beautiful! Is there a way to make them with sourdough?
Thank you in advance
Hi Natasha,
You said you omitted the egg and increased the sugar, but egg is still in the recipe, and the sugar amount is not 45g as you mentioned.
Just a note that neither the book original or your version mentions adding the water (which I assume is added with the milk in step 2).
Hi Natasha !
Same question about the water : it’s mentionned in the ingredients, but not in the directions. I’ve tried the recipe with both milk and water – that makes a hydration rate of 66 %, and the dough was really sticky and demanded lots of kneading. I went through the whole process, the result was E-X-C-E-L-L-E-NT-, but I’m not sure this is the texture we want to obtain for an English muffin. I’ll try a second time without the water.
Thank you anyway for all your beautiful work !
Question is the water added to the dough mixture or do you use it in a cast iron pan in the oven for steam??
As the water is mentioned in the list of ingredients and not in the directions do we need to add?
I did add the water but it made it difficult to shape the muffins because the dough was really sticky.
Same here! I’m confused when to add it and my dough was also super sticky
Hi
Any answers on the water being added by above mentioned bakers?
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