photo by limeandspoontt
- Ready In:
- 2hrs 25mins
- Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
- Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
- Knead until elastic and shiny.
- Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
- Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
- Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
- Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
- Place on a baking sheet and cover with a towel.
- Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
- Cook for approximately 5 minutes on each side, or until they are slightly brown.
- Cool on a rack.
- Toast after they are completely cooled off and right before serving them.
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Correction regarding Ingredients Although these are not true English muffins as you would buy in an English Cake shop[You cannot get them this side of the Atlantic] I would use this recipe. there is however one serious flaw in it, half way through it states. Turn out the dough and knead for a minute or two and then cut with a glass. This is extremely dangerous as a few years ago I was doing just that when the glass shattered in my hand. I was before I retired a professional cook and I have British professional qualifications. From: Hilda@harris-clan.org Link back to recipe: http://www.recipezaar.com/604
Getting English Muffins in the Dominican Republic is not an easy thing. Thomas's show up from time to time, but frozen and really expensive. This recipe is great and fairly straightforward. The first time I made them they came out a little bland. 1 Â½ tsp of salt for 4 Â½ cups plus of flour is a little too little in my opinion. And since I was using unsalted butter, I decided to double the salt this time to 1 tbs. and liked them even better. I'm eating English Muffins again! Even though I'm not supposed to.
I searched and searched recipes and landed on this one. It's my first time making english muffins and was surprised that you don't bake them. Mine turned out great for a first batch but they shrunk up kind of smaller than I wanted and don't have the nooks and crannies I was expecting. The centers seemed slightly dense. Not sure what I did wrong, but am open to any feedback from anyone. I'm happy though, for a first batch, I think they turned out great.
These turned out nicely, although maybe not as good as the ones I get at Whole Foods/my local co-op. I substituted whole wheat flour for half of the flour to give it a bit more nutrition and taste. I also veganized it by using flaxseed-water mix for the egg, margarine in place of butter, and unsweetened soy milk. I tried using oil spray instead of melted butter when frying but this was a mistake as they didn't really brown up. I also had to leave them on for a lot longer to get them sufficiently done but that's more of my fault than anything. The taste was good though, especially with a little margarine and preserves. Just wish I could have gotten some nooks and crannies! :) Thanks for the recipe.