These little yeast-based buns are not to be confused with typical sweet or even savory muffins. They are more bread-like than cake-like and make a perfect teatime sandwich (lightly toasted). They are also the ultimate base for Eggs Benedict.
- 225ml milk + 25ml water, warmed
- 2 tsp Yeast
- 1 tsp Sugar
- 450g Flour
- 1 tsp Salt
- Warm the milk and water until you can still comfortably put your pinkie finger in and pour into a little jug. Dissolve the teaspoon of sugar in the milk and sprinkle the yeast over and stir through. Let stand for 15 minutes until frothy.
- Sift flour and salt into the bowl of your mixer and combine. Pour in the yeast mixture and mix until a soft dough ball forms.
- Now you can either use your mixer to knead it for you, or you can turn out the ball onto a lightly floured surface and knead for about 10 minutes.
- Warm a big bowl by pouring hot water in it, drying it out and smear inside with some butter or oil. Put your dough in here, cover and stand in a warm place for an hour until the dough has doubled in size.
- Roll out dough on a lightly floured surface (cornmeal works great) to about 1cm thickness. Stamp out circles (an old thoroughly washed tuna tin works great!)
- Rest for another half an hour and then bake in a hot oven for about 7 minutes. You can also griddle fry them.
For just a little bit of effort (most of it simply waiting for your dough to rise) you can make better-than-store-bought English Muffins at home. Just be sure to start around 2hrs before you need them!