Homemade English Muffins

Homemade English muffins have been down on ‘must bake’ list for absolutely ages now, so I finally bit the bullet and decided to make my own for the blog. These delightful, yeasted soft buttery buns (bread muffins) are the perfect weekend breakfast treat smothered in salty butter and jam or topped with crispy proscuitto and a fried egg and finished off with a good drizzle of homemade hollandaise. UNBELIEVABLY GOOD. The recipe couldn’t be simpler to make, and once you’ve tried the homemade version you will never go to the supermarket to buy these ever again! They will definitely make your Saturday or Sunday morning 100x better than usual and ALOT tastier! Enjoy!

homemade english muffins

english muffins

Above shows the muffins after the second proving and below is the finished muffin all golden and baked. 

english muffins recipe

eggs benedict

Ingredients- (Recipe adapted slightly from abeautifulmess) 

2 1/4 cups of strong white bread flour

1/2 tbsp of caster sugar

3/4 tsp of salt

1 tbsp/30g of unsalted butter, cold

1 1/4 tsp of fast-action dried yeast

1/4 cup of luke warm water

3/4 of cup of milk

Toppings- 

Eggs, fried or poached 

6-8 thin slices of proscuitto or pancetta

Hollandaise sauce- (I found the recipe here)

Method- 

1. Combine the yeast, water and a small pinch of sugar in a small mixing bowl. Mix to dissolve and then set aside until frothy- approx. 4-5 minutes.

2. In a stand mixer, fitted with the dough hook attachment add the flour, sugar, salt and cold butter. Mix on low speed until well combined and all the butter has been incorporated.

3. Add the frothy yeast mixture and milk and continue mixing until a soft dough comes together. Then knead for 6 minutes in or for 10 minutes by hand until the dough is well elasticated and springs back to the touch.

4. Place in a lightly oiled bowl and cover with a damp tea towel. Leave somewhere warm until doubled in size (about 60-90 minutes). Once doubled in size, shape into 6 equal balls. Line and dust a large baking tray with polenta or semolina. Place the balls of dough onto the tray, flatten down a little with the palm of your hand to get the traditional shape.

5. Cover the tray and leave to rise until doubled in size for another hour. Once doubled in size, gently heat a regular frying pan, griddle pan or cast iron skillet on medium heat. Add 1tsp of oil and fry/toast off batches of the dough- I do 3 at a time so the pan heat isn’t reduced. Once lightly browned on each side, place back on the baking tray. Bake for an additional 10-12 minutes at 190 degrees C Fan. Then leave to cool on a wire rack.

To serve, slice in half and toast. Spread over butter, your favourite jam, Nutella or peanut butter. But the best way is to top with a few rashers of crispy bacon or proscuitto and then a fried egg just like I did!

 

yolk eggs benedict

Look at that oozy egg yolk, looks delicious right?

Happy Saturday everyone! 

jess

65 thoughts on “Homemade English Muffins

  1. Can you believe it? I’ve never had English muffins before… That being said, this looks so good! The runny egg on top… Although I just finished my dinner, I find myself drooling over your photos. Definitely saving this recipe for a weekend-breakfast 😀

  2. Hi Jess! Lovely post and beautiful English Muffins! I haven’t made these in over a year, so this is a delicious reminder to do so! You’re right… so simple and just takes a bit of planning to enjoy these delightful muffins! And that oozy egg yolk IS just right! Lovely!

  3. I am a huge fan of English muffins; I always have them on hand since I have it for breakfast 5-6x a week! Your homemade ones came out so perfectly even without using rings. The eggs and hollandaise looks sensational with it!

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