We don’t have English muffins in Brazil, the first time I tried them was here in Australia and I simply hated. I mean REALLY hated. I just could not understand how people could eat that dry tasteless stuff for breakfast but my very Aussie Hubby loves them: toasted, topped with mince, cheese and barbecue sauce (his favorite Sunday Breakfast).
The only reason I decided to try to make them at home was because one day we were out of English Muffins for Sunday breakie and I find it easier to make anything by myself than going to the supermarket to buy it…
Well, it really changed my mind, homemade version is so so so good, there is no way to compare to the store bought version. They are soft, fresh, fluffy, smell good and you don’t even need to be toasted it if you don’t want to, they are perfect with some butter while still hot.
This recipe below is based in the Frugal Girls Recipe that is awesome but I still wasn’t happy: I wanted to make the Muffins in the morning, so they could go straight from the pan to my table BUT I didn’t want to wake up super early to make them.
Basically you will make the dough one day before, let it rise, punch it down, shape the muffins, cover them really well to make sure they will not dry out and you will leave them to rise the second time in the fridge – the cold temperature will slow down the rising. In the morning just pop them out of the fridge, uncover and let them come to room temperature for about 30 min.
You can make heaps of them, and freeze them baked but It really defeats the purpose of having fresh bread for breakfast right? 🙂 I only make small batches that are consumed in the same day or last maximum three days – remember that unlike the store bought stuff, these don’t have any preservatives therefore they will go off faster.
And here it is, now no more store bought or even worse.. Mac Donalds Muffing (Iaicccssss :-S). Enjoy it!
- About 3 cups bread flour
- 1/2 cup lukewarm water
- 1/2 cup lukewarm milk
- 1 Tablespoon sugar
- 1 1/2 Tablespoons butter softened
- 1 1/2 Teaspoon sea salt
- 1 1/4 Teaspoon dry yeast
- About 1/2 Cup fine Semolina
- In a small bowl, dissolve the yeast and the sugar in the lukewarm water.
- In a very large bowl, put 2 and 1/2 cups of the bread flour.
- Stir in the Salt and the butter.
- Add the milk and the water with the yeast – Stir to combine.
- Turn onto a lightly floured surface and knead for 10-15 minutes, gradually adding more flour – 3 cups total should be enough but you may add a tiny little bit more or less. Dough should be smooth and elastic.
- Brush another large bowl with oil. Place dough in bowl and cover with a damp tea towel. Set aside in a warm place for 1 hour.
- Turn the dough onto a lightly floured surface again and punch it down by folding it a couple of times. Let it rise for 10 more minutes.
- Open the dough to about 1,5cm on a surface sprinkled with a generous amount of Semolina.
- Cut the dough in circles using a large round biscuit/pasta cutter or a glass.
- Transfer the dough circles to a baking tray or large container (they should not be piled, only one layer of muffins!) with a generous amount of Semolina sprinkled on bottom, cover well with plastic wrap and if you want to cook them at the same day leave it to raise for 30 min, if you want to bake it for breakfast leave it in the fridge overnight and remove from the fridge 30min before baking them.
- Put a large skillet over medium heat and sprinkle Semolina all over it.
- When the skillet is hot, cook them in batches 10 minutes on each side. Discard Semolina leftovers and sprinkle more Semolina on the skillet after each batch.
- Allow it to cool in a cooling rack.