English Muffins Recipe

How to make it

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• 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.