Homemade Fluffy English Muffins
Perfect for McMuffin Sandwiches! Homemade English Muffins for a Delicious Brunch
This detailed recipe allows you to make bakery-quality English muffins at home. They have a wonderfully chewy texture and subtle flavor, making them perfect for sandwiches. For more in-depth steps and tips, visit my blog: https://blog.naver.com/nokim5800/223116343455
Main Ingredients- 400g Bread flour (high-gluten flour)
- 100g Cake flour (low-gluten flour)
- 9g Salt
- 25g Sugar
- 200g Water
- 180g Milk
- 8g Instant dry yeast
- 25g Olive oil
- Butter (for greasing molds), a little
- Cornmeal (for dusting molds), a little
Cooking Instructions
Step 1
In a stand mixer bowl, combine all ingredients except the olive oil: bread flour, cake flour, salt, sugar, water, milk, and yeast. Start mixing on low speed (speed 1) until the ingredients just come together into a rough dough. Once it forms a mass, increase the speed to medium-high (speed 2) and knead until the dough becomes smooth and elastic.
Step 2
When the gluten is about 80% developed (the dough should be stretchy), gradually drizzle in the olive oil a little at a time while continuing to knead on medium-high speed (speed 2). Continue kneading until the olive oil is fully incorporated and the dough is smooth and glossy.
Step 3
Once the olive oil is completely absorbed and the dough is smooth and elastic, knead for an additional minute to finish. Test the dough by stretching it; it should form a thin, translucent membrane without tearing easily.
Step 4
Gently shape the finished dough into a smooth ball and place it in a lightly oiled proofing bowl. Cover the bowl with plastic wrap or a damp kitchen towel.
Step 5
Allow the dough to undergo its first fermentation (bulk fermentation) in a warm place until it has tripled in volume. This typically takes about 70 minutes, but adjust based on your environment. (Recommended temperature: 28-30°C or 82-86°F).
Step 6
While the dough is proofing, prepare your English muffin molds. Lightly grease the inside of each mold with butter, then dust them evenly with cornmeal. This prevents sticking and gives the muffins a nice texture.
Step 7
Once the first fermentation is complete, gently turn the dough out onto a lightly floured surface. Divide it into equal portions, approximately 70g each. Shape each portion into a smooth ball, cover them with plastic wrap or a clean towel, and let them rest for 15 minutes (bench rest). This relaxes the gluten, making them easier to shape.
Step 8
After the bench rest, gently degas the dough balls by pressing them flat with your palm or a rolling pin. Then, place each flattened dough into the prepared muffin molds.
Step 9
Cover the molds and let the dough undergo its second fermentation until it rises to about 0.5 cm below the top rim of the molds. This should take approximately 40-50 minutes in a warm, humid environment.
Step 10
Once the second fermentation is finished, place a baking sheet or heavy pan on top of the muffins to prevent excessive rising. Bake in a preheated oven at 170°C (340°F) for about 13 minutes, or until golden brown. Adjust baking time and temperature as needed for your oven.
Step 11
To ensure the muffins bake evenly and don’t puff up too much at the top, placing a baking stone or a heavy pan on top of the muffins during baking is recommended. This helps maintain a consistent height and shape.
Step 12
Your freshly baked English muffins should feel light, fluffy, and have a slight springiness when gently pressed. They will have a slightly crisp exterior and a wonderfully soft interior, perfect for any sandwich creation.
