English Muffins Recipe

Ingredients:

• 1 1/2 cups (360 ml) whole milk, minus 1 Tbsp
• 2 Tbsp (30 g) unsalted butter
• 2 Tbsp (30 g) honey
• 1 tsp (5 g) active dry yeast, at room temperature
• 2 3/4 cups (340 g) bread flour (see note 1)
• 1/4 cup (50 g) whole wheat flour (optional)
• 1 1/2 tsp (7.5 g) fine sea salt
• 1/4 cup (50 g) semolina flour or finely ground cornmeal, for dusting

Instructions:

Make the Dough:

1. Warm milk and ingredients: Warm milk to 120°F (49°C). Stir in butter and honey until melted and cooled to 110°F (43°C). Stir yeast into the warm milk mixture until dissolved and set aside for 7-10 minutes to proof.
2. Combine dry ingredients: Add dry ingredients to the bowl of your stand mixer and stir together.
3. Mix wet and dry ingredients: Add warm yeast and milk mixture to the dry ingredients. Beat together on speed 2 with a paddle attachment for 8-10 minutes, scraping down the bowl a few times.
4. Rise: Generously oil a large mixing bowl. Transfer dough into the bowl. Cover with a kitchen towel and let it rise in a warm spot (100°F/38°C) until doubled in size, about 2 hours (see note 2).

Cut the English Muffins:

1. Prepare baking sheet: Line a baking sheet with parchment paper, brush with oil, and generously dust with semolina.
2. Shape dough: Dust a clean work surface with flour and invert the risen dough. Spread to 1/2 inch thickness.
3. Cut muffins: Dip a 3-inch round cutter in flour between cuts to cut out muffins. Push straight down and twist at the base. Transfer to the prepared baking sheet. Dust muffins with semolina, cover with a towel, and rest for 20 minutes.

Cook the English Muffins:

1. Cook on cast iron pan: Set English muffins onto a dry cast iron pan or griddle over low heat. Cover with a lid and cook until the bottom is golden brown, about 6 minutes (rotate halfway for even browning and reduce heat if browning too fast).
2. Flip and cook: Flip muffins when the surface looks matte and they have puffed. Sauté uncovered for another 4-5 minutes on the second side. The center should reach 200°F (93°C).
3. Cool and store: Transfer to a rack to cool and then enjoy or store (see note 3). To open, poke all around with the tines of a fork and pull the sides apart.

Notes:

1. Flour: Bread flour has a higher protein content than all-purpose flour, producing more gluten. Whole wheat flour adds flavor but can make the muffins too firm if used excessively. Avoid expired flour, which can make the muffins bitter.
2. Proofing: If your house is cool, you can let the dough rise in the oven with the light on. Don't overproof, as this can exhaust the yeast and prevent the dough from rising properly.
3. Storing: Store in an airtight container at room temperature for 2-3 days, refrigerate for up to a week, or freeze.