There really is no better way to start your morning than with a fresh English muffin. If you've never made these at home before, you're in for a treat!
MAPLE ENGLISH MUFFINS
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- 2 ¾ cups all-purpose flour (330g)
- 2 ¼ tsp yeast instant or fast-acting one package
- 1 teaspoon salt
2 tablespoons Wood's Maple Sugar
- ¾ cup milk (180ml)
- ½ cup water (120ml)
- 3 tablespoons butter (42g)
- 1 egg large, room temperature
- Cornmeal for dusting or Semolina
- Combine the milk, water, and Wood’s Maple Sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110° F. Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
- While the yeast wakes up combine all-purpose flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
- Mix the egg and melted butter into the milk mixture, then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium-high and mix for about 7 minutes or until the dough is elastic and smooth.
- Transfer dough into a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
- Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick.
- Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
- Use a 3-inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up.
- Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
- Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
- Clear the old cornmeal off the pan, then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.
- Although you can let the dough proof for just 1 hour, they will have more flavor the longer you leave it (4-8 hours).
- I recommend using a stand mixer to make these as the dough is very sticky and difficult to handle.
- If you use bread flour instead of all-purpose flour your muffins will have a chewier texture.
- Place the dough in a warm place to prove quicker but make sure it's not hot or in direct sunlight or it will have the opposite effect.
- If you don't have a round cutter you can shape the dough into rounds by hand.
- If your muffins are under-baked and overly soft in the middle then bake them for about 3 minutes at 350° F and they'll be right as rain.
- If your English muffins are sticking when cooking you can add a tiny amount of butter to the pan.
- A cast-iron skillet or griddle is best for cooking the muffins.
- You'll need to cook them in batches, make sure to brush away the excess semolina so it doesn't burn.
- Use a serrated knife to cut open the muffins when you are ready to serve them.
- The English muffins are best served toasted.
Storage—cooked English muffins will keep well in an airtight container for 3-5 days or can be frozen for up to 3 months.
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