"Need some ideas for a special breakfast? Here’s a perfect one just for you! English muffins with poached eggs, a.k.a. eggs Benedict.
Although the whole process of cooking English muffins takes about 4 hours (3 inactive hours, while the dough is rising), it’s totally doable to make them fresh for breakfast. Just prepare the dough a day ahead, leave in the fridge to proof overnight and cook them fresh (10 min to fry) the next morning."
Absolutely incredible fluffy English Muffins
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- Recipe Card
Prep time 3hrs 30mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 120 grams (about 1 cup) bread flour
- 2 grams (about 1 teaspoon) active dry yeast
- 33 milliliters (about 1 ounce) water
- 63 milliliters (about 2 ounces) milk
- 6 grams (about 1 teaspoon) sugar
- 6 grams (about 1 teaspoon) butter
- 1 gram (about a pinch) Kosher salt
Method
Step 1
Mix together 25 grams (about 1/4 cup) of flour, half of yeast and warm water. Cover with plastic wrap and let the starter bloom at room temperature for 1 1/2 hours.
Step 2
Uncover the starter and mix it together with the rest of the yeast, sugar, milk, butter and salt. Mix for about 30 sec and then add the rest of the flour.
Step 3
Mix everything together and work the dough for about 2 minutes, it's important not to over mix.
Step 4
Form a ball, put it back in a bowl, cover with plastic wrap and let it bloom for another 1 1/2 hours at room temperature. The dough should double in size.
Step 5
Transfer the dough on a work surface, fold twice and divide into 4 equal parts.
Step 6
Form 4 balls and press them together to make small disks, about 1 inch in height.
Step 7
Line them up on a tray, cover with plastic wrap and let them grow a bit at room temperature for another 30 minutes.
Step 8
Melt 1 tablespoon of butter in a frying pan, reduce the heat to low and start frying. Cook for approximately 5 minutes on one side and 5 minutes on another.
Step 9
Voila! Your amazing English muffins are ready, serve them warm and enjoy!