Deze recept vertalen naar uw taal... De pagina wordt automatisch vernieuwd.
Classic English Muffins
Authentic British breakfast bread, renowned for its signature 'nooks and crannies' perfect for holding melted butter and toppings. Best enjoyed toasted.
🧂 Ingrediënten
- 500 g All-purpose flour(Plus extra for dusting)
- 7 g Active dry yeast(Or 2.25 teaspoons)
- 250 ml Warm milk(Approximately 40-45°C (105-115°F))
- 30 g Unsalted butter(Melted, plus extra for greasing)
- 10 g Salt(Or 1.5 teaspoons)
- 5 g Sugar(Or 1 teaspoon (optional, helps activate yeast))
- for dusting Cornmeal or semolina(For dusting the baking sheets/griddle)
👨🍳 Instructies
- 1
Activate the yeast: In a small bowl, combine the warm milk, sugar (if using), and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.
⏱️ 10 minutes - 2
Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the foamy yeast mixture and the melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a tablespoon of milk at a time. If too wet, add a tablespoon of flour.
⏱️ 10 minutes - 3
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when gently pressed.
⏱️ 10 minutes - 4
First rise: Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
⏱️ 1 hour - 1 hour 30 minutes - 5
Shape the muffins: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll or pat the dough to about 1.5 cm (about 1/2 inch) thickness. Use a 7-8 cm (3-inch) round cutter to cut out circles. Gather the scraps, re-roll, and cut more circles until most of the dough is used. Place the cut rounds onto baking sheets generously dusted with cornmeal or semolina, ensuring they don't touch.
⏱️ 15 minutes - 6
Second rise: Lightly dust the tops of the muffin rounds with more cornmeal. Cover them loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, until they look puffy.
⏱️ 30-45 minutes - 7
Cook the muffins: Heat a lightly greased griddle or heavy-bottomed frying pan over medium-low heat. The temperature should be around 180°C (350°F). Carefully place the risen muffin rounds onto the hot griddle, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, until golden brown and cooked through. You should hear a gentle sizzle. The muffins should sound hollow when tapped.
⏱️ 10-14 minutes - 8
Cool and serve: Remove the cooked English muffins from the griddle and let them cool completely on a wire rack. This step is crucial for developing the texture. Once cooled, they can be stored in an airtight container for a few days or frozen.
⏱️ 30 minutes (cooling)
💡 Pro Tips
- ✓To toast, use a fork to split the muffin horizontally. This preserves the nooks and crannies better than a knife.
- ✓The 'nooks and crannies' are perfect for trapping melted butter, jam, or other toppings.
- ✓Serve warm, toasted, and buttered for a classic breakfast, or use as the base for Eggs Benedict.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- For wholemeal English muffins, substitute half of the all-purpose flour with whole wheat flour.
- Add a handful of raisins or dried currants to the dough during the kneading stage for a sweet variation.