Homemade english muffins

Based on 2 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
150
min.
Resting

Ingredients

Pieces:-10+
7 g active dry yeast
5 g sugar
2 tbsp water (lukewarm)
250 ml buttermilk
75 g butter (room temperature)
20 ml vegetable oil
400 g flour
10 g salt
olive oil (for greasing)
polenta
Metric
Imperial

Utensils

  • hand mixer with dough hook
  • large bowl
  • pastry brush
  • kitchen towel
  • baking sheet
  • bench scraper
  • oven
  • frying pan
  • offset spatula

Nutrition per serving

Cal
246
Protein
5 g
Fat
10 g
Carb
33 g

  • Step 1/3

    • 7 g active dry yeast
    • 5 g sugar
    • 2 tbsp water (lukewarm)
    • 250 ml buttermilk
    • 75 g butter (room temperature)
    • 20 ml vegetable oil
    • 400 g flour
    • 10 g salt
    • olive oil (for greasing)
    • hand mixer with dough hook
    • large bowl
    • pastry brush
    • kitchen towel

    Add dry yeast and sugar to a bowl of a stand mixer, then mix with lukewarm water. Leave to rest for approx. 5 min. Add buttermilk, butter, vegetable oil, flour, and salt. Use dough hooks to knead dough into an elastic and smooth dough. Brush bowl with some oil, cover with a dish towel, and let rise for approx. 1 hour.

  • Step 2/3

    • polenta
    • olive oil (for greasing)
    • baking sheet
    • bench scraper

    Sprinkle a baking tray with polenta. Grease the work surface. Divide dough into 10 equal pieces and roll into balls. Flatten them slightly and turn in the polenta on both sides. Cover with a kitchen towel and let rise at room temperature for approx. 1.5 - 2 hrs.

  • Step 3/3

    • oven
    • frying pan
    • offset spatula

    Preheat the oven to 180°C/350°F. Heat a frying pan (preferably cast-iron) to medium-high heat. Add english muffins to the pan and fry until golden brown. Flip and fry the other side. Return muffins to the baking tray and bake for approx. 7 - 10 min. Repeat with the remaining muffins. Enjoy!