- February 2017
- Makes 10
- Hands-on time 50 min, plus rising and proving, and 12-24 hours for the starter
The traditional English muffin is a perfect thing: dense, chewy, made to be toasted, then slathered in butter. Once you’ve made your own, no shop-bought muffin will ever be good enough.
- 4.1g (2.4g saturated)
- 35.8g (2.1g sugars)
If kneading by hand, add 250ml warm milk in step 2, and use as little flour on the surface as possible. Too much extra flour will make them hard. If you’re making the dough in a stand mixer, use 300ml milk. The softer the dough, the better.
Keep an eye on the dough while it’s rising and proving (step 3). We noticed a couple of our batches rose quite quickly, so if the dough has doubled in size before the time is up, go ahead and finish the recipe. Don’t wait for the full time.
You should get 10 muffins out of the dough (step 3). If you find you have to re-roll the dough, the last couple won’t be as uniform as the first batch, but they’ll still taste good.
These are so good eaten warm, fresh from the pan, but they’ll keep in an airtight container for up to 3 days. Once cooled, they’re best toasted.
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