Recipe

English Muffins Recipe

Add Step-by-Step Photos	Homewitch / All my dishes 2 years, 4 months ago If you’re wondering just what the difference is between these and store-bought English muffins, I can tell you that they are softer, less “dry” tasting, and have more flavor. The texture and “crumb” inside them is delightful... definitely worth the effort.... More Prep:60m Cook:10m Servings:12	Homewitch
	brunch classic delicate

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Ingredients

1/2 cup warm water

3 tsp. yeast

1 tbsp. sugar

1 cup hot water

1 tbsp. shortening

1 tsp. sugar

1/2 cup non-fat dry milk powder

2 1/2 cups flour

1 tsp. salt

oil or cooking spray for

Directions

In a mixing bowl, whisk together the warm water, yeast, and sugar and set aside until foamy.

Meanwhile, stir together the hot water, shortening, sugar, and non-fat dry milk powder in a small saucepan or microwave-safe bowl and heat until the shortening starts to melt and the sugar dissolves (about 1 minute in microwave.) Set aside to cool until lukewarm.

Add the water & shortening mixture to the water & yeast mixture in mixing bowl. Using the paddle attachment of a stand mixer (or a wooden spoon and a really strong arm!) add 1 1/2 cups of the sifted flour mixture, and mix on low until combined. Turn mixer to medium-low (about speed 3 on a KitchenAid) and slowly add additional flour, a few tablespoons at a time, until you get a stringy, springy, wet batter. Cover and set aside to rest for half and hour.

After resting, turn the mixer back on for about 2-3 minutes on low speed. The batter should be really stringy now, and relatively difficult to finagle, so the next part is the only tricky phase. Preheat a griddle or cast iron skillet to around 300°F. (I say around, because on my electric skillet 300° is too hot, although 275° is not hot enough; you’ll have to keep an eye on things.) If you have egg rings, wipe with a little oil or hit them with cooking spray, and place on the heated griddle. Ladle a scant 1/3 cup into each ring. (Note: These rings vary in size. You’ll be aiming to fill the rings *just* to their tops; err on the side of scant-ness rather than overfilling, if necessary. They’re going to “poof” a little while cooking.)

Cover the skillet or griddle and cook for about 5 minutes, then flip them over and cover again, cooking for another 5 or 6 minutes. Remove to a rack in a warm oven to hold while you cook the rest of the muffins.

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Comments

krumkake 2 years, 4 months ago said:
I would LOVE to make my own English Muffins - thank you so much for this post!

mazdee 2 years, 4 months ago said:
I don't have rings and can't find them where I live. How can I shape the muffins without?

homewitch 2 years, 4 months ago said:
You can probably order the rings online someplace, but you can also make them without (I've done it when I want to make a lot more than 2 at a time, which is how many egg rings I own.) They just won't be perfectly round. I used a measuring cup and they spread out like pancakes when you pour the batter on the griddle.

krumkake (great name!) I hope you make & enjoy these! I think they're great fun and really are better than the store bought kind!

krumkake 2 years, 4 months ago said:
The krumkake comes from my Swedish background - one of these days, I'll post my recipe for the cookie, though so few people have krumkake irons anymore.
I will definitely make the English Muffins - can't wait to taste the difference! It won't be until the weather cools down in the fall, but I will let you know how I do with them...your picture is exellent -

homewitch 2 years, 4 months ago said:
That's so neat... I had to go Google krumkake irons and now I'm gonna have to find one and try that out!

Thanks! :)

huxter 4 months ago said:
Everyone here loves English muffins for breakfast with an egg and a rasher of bacon --now they can be homemade too -in my whizbang non-stick silicon egg rings !

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