Paul Hollywood’s English muffins
- June 2022
- Makes 4
- Hands-on time 40-44 min, plus rising and proving
Try your hand at making your own English muffins with Paul’s step-by-step recipe. Your sausage and egg morning muffin will be taken to new heights…
“These were popular served with eggs benedict when I worked at Cliveden House. They’re also perfect for making your own version of a popular fast food breakfast sandwich! The secret to getting the muffins right is having your pan at the right temperature. Too hot and it’ll burn the outside of the muffins but the inside will be raw; too low and they will dry out.”
Recipe extracted from Bake by Paul Hollywood, published by Bloomsbury on 9 June 2022 (£26) Photography © Haarala Hamilton.
- 8.6g (4.4g saturated)
- 64.4g (6.1g sugars)
- 300g strong white bread flour, plus extra to dust
- 1 tsp fast-action dried yeast
- 1 tsp fine salt
- 1 tbsp caster sugar
- 20g unsalted butter, diced and softened
- 1 medium free-range egg
- 170-200ml whole milk
- A little oil to grease
- Semolina to sprinkle
- Specialist kit
- 8.5cm plain cutter
- In a large bowl, combine the flour, yeast, salt and sugar. Add the butter, egg and 150ml of the milk and turn the mixture round with your fingers to mix. Continue to add the remaining milk until all the flour is incorporated and you have a smooth dough – you may not need all of the milk.
- Tip the dough onto a lightly floured surface and knead for 8-10 minutes. Alternatively, use a mixer fitted with the dough hook to mix and knead the dough, allowing 3-4 minutes on slow, then 4-5 minutes on a medium speed.
- Put the dough in a lightly oiled bowl, then cover and leave to rise for an hour or until doubled in size.
- Line a large baking tray with baking paper. Tip the dough onto a lightly floured surface and roll out to a 2cm thickness. Using an 8.5cm plain cutter, stamp out 4 rounds. Put the dough rounds on the prepared tray and sprinkle the tops evenly with a little semolina. Put the tray in a roomy plastic bag and leave to prove for about an hour or until risen slightly.
- Heat a heavy-based frying pan or flat griddle over a low heat and wipe the surface with an oiled piece of kitchen paper. Cook the muffins in the pan, in batches, for 5-6 minutes on each side. Transfer to a wire rack and leave to cool completely.
- To serve, slice the muffins in half and toast them, then spread with butter.
Cool the muffins completely, then store in an airtight container at room temperature for 1-2 days (2-3 days if you’re toasting them); or freeze, well wrapped, for up to 3 months. Defrost, then refresh in a low oven for a few minutes or toast to serve.
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