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English Muffins

Preparing: 15 min; overnight
Cook time: 25 min Bake time: 15 min  
220 ml homemade buttermilk or 170 ml semi skimmed milk
14 g fresh yeasts/4 g instant yeast
284 g bread flour
1 ½  tsp sugar
1 tsp salt
14 g unsalted butter cut in pieces
Sticky English Muffins Dough
Pour the buttermilk or milk in a pot and heat gently; it should be slightly warm, not hot. Dissolve the yeast in 50 ml of warm liquid and set aside for 5 min.
In the mixing bowl of a stand mixer equipped with the hook dough, place the flour, sugar, salt and stir them. Pour the dissolved yeast, buttermilk or milk and mix on low speed until the ingredients for a ball. Place the butter and mix further to get the soft, sticky and shiny dough.
Knead the dough for 8, 10 minutesSticky Dough
Flour the worktop slightly, transfer the dough and start kneading, continue for 8-10 minutes. The dough will be sticky; sprinkle in more flour but only if needed to work with it.
The dough before fermentation
Place the dough in a lightly oiled/buttered bowl, cover with plastic wrap and pop in the fridge to ferment overnight.
The dough after chilling overnight
Remove the dough from the fridge and let it warm for an hour. Line the baking sheet with baking paper and oil it lightly.
The divided dough into 8 equal piecesForm the dough bowls
Divide the dough into 8 equal pieces and form the balls. 

1 tbls corn flour

Sprinkle the dough balls with cornflourThe balls doubled in size

Place the balls on a baking sheet, sprinkle with the cornflour and cover the pan with plastic wrap. Proof them at room temperature for 1 hour or until they double in size.
Heat a griddle or a skillet to medium heat. Preheat the oven to 180°C.
Cook the muffin for 5 min on each sideThe muffins will be flat
Uncover the muffins, slide the metal spatula under each and transfer them gently, one by one, to the skillet or griddle. Space them at least 3 cm apart. Cook the muffins for 5 minutes. The bottoms should be a golden brown or a little burnt if you like them like this. Flip each one over with the metal spatula and cook for 5 minutes. Both sides will be flat. 
Transfer each muffin to the baking sheetThe muffins on the baking sheet
Transfer the muffins to a sheet pan and pop in the oven. Bake for another 10 minutes or until their centre is cooked. 
Cool the muffins on a rack for 30 minutes. Open them with a fork, serve with butter and strawberry jelly.

English Muffins Polly Eats LondonEnglish Muffins Polly Eats LondonEnglish Muffins Polly Eats London

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