English Muffin

Name: English Muffin
Prep time: 1 h 45 min
Cook time: 15 min
Total time: 2 h
Yield: 9 pieces
Cuisine: Bucătărie americană
Ingredients: 505 g of white wheat flour 000 (480g for dough + 25g for dusting); 350 ml of whole milk 3.5% fat; 5 g of white granulated sugar; 15 g of fresh yeast; 15 g of unsalted butter 82% fat; 50 ml of sunflower vegetable oil; 10 g of fine iodized table salt

120 min

Under an hour

Sezamo

Preparation method

Dough Preparation

In a bowl, mix 200 ml of lukewarm milk with sugar and crumbled yeast. After the yeast has dissolved, incorporate the rest of the milk and softened butter.

In the bowl of a stand mixer, place 480 g of flour and salt, mix them, and make a well in the middle. Pour in the yeast mixture and knead with the dough hook at medium speed for 10 minutes, until the dough becomes smooth and elastic. Cover the bowl with a clean towel and let it proof in a warm place for 60 minutes or until it doubles in volume.

Shaping and Second Proofing

Dust the work surface with a little flour and turn out the proofed dough. Roll it out with a rolling pin to a thickness of 1.5 cm. Using a round cutter (approx. 8 cm diameter) dusted with flour, cut out 9 circles.

Chef's tip

For cutting, you will need a round cutter with an 8 cm diameter. If you don't have one, you can use a wide-mouthed glass.

The pan only needs to be lightly greased with oil; a large amount of fat is not needed for frying. The secret is low heat and slow cooking to ensure they are cooked through in the middle.