- 2.5 cups (450g) flour
- 45g butter at room temperature
- 1 tablespoon of granulated sugar
- 1 cup (250ml) milk at room temperature
- 1 cup (250ml) cream – instead of milk
- 12g fresh yeast (1 tablespoon)
- corn semolina
English Muffin Recipe Quick Tips
The wet and dry yeasts we use in making dough are living organisms. Warm water is used to activate the yeast and sugar is added to help organisms reproduce rapidly. If salt comes into direct contact with yeast, it kills the yeast and disrupts the fermentation process. That’s why salt is always blended with dry ingredients first and yeast is added later
English muffins are very similar to our flatbread, you can change the ratio of cream and butter if you wish.Quick Culinary Tips
Directions for English Muffin Recipe
Mix the yeast, sugar and 1 glass of milk and let it sit for about 5 minutes until it foams. In a mixer with a dough hook, start kneading at low speed by adding the yeast, butter, flour and the last salt (salt affects the yeast). After 4-5 minutes, increase the speed to medium and continue mixing until the dough is smooth. The dough will begin to pull from the sides of the bowl, at this stage your dough is wet and sticky. Finish kneading for another 5 minutes at medium high speed.
Spray or oil a medium-sized bowl with non-stick spray, transfer the dough to the bowl and let it rest, close the bowl tightly airtight. If you have time, make cold leavening for about 6-8 hours.
Take a tray of two sizes, open an oiled paper on it and generously sprinkle 3-4 handfuls of corn semolina on the tray in equal amounts. Then take the dough on a clean work surface. Using a dough scraper, roll out the dough into 12 or 24 equal parts (depending on the number, each of the meringues will be about 80 or 40 g). You can also use a kitchen scale for portioning. Working with 1 meringue at a time, also fold the dough into itself with the help of the dough scraper and roll it in your palm.
Place each gland on the tray with a gap between them. Sprinkle corn semolina on flatbread and cover with a clean cloth. Let it rest at room temperature for 60–70 minutes, until the dough has almost doubled in size.
Heat a large pan or a flat grid (preferably cast iron). Work in 2-3 groups and keep the remaining dough covered, slide 2 thin metal spatulas from the bottom of the dough without damaging the meringue, also go under the corn semolina and gently transfer it to the pan to prevent the dough from sticking or deflating (do not make overcrowded groups and go in order). Bake for about 4-5 minutes until the bottoms are dark golden brown. Turn it over and bake the other side for 4-5 minutes until golden brown. Take the flatbread cooked with a spatula, if you wish, put it in a preheated oven until it is fully cooked, and bake it for 4-5 minutes at 140 degrees until the flatbread dries without the side texture and color spoiling. After cooking, transfer the flatbread to a wire rack and cool. Repeat the process with the remaining dough. Let the flatbread cool down for at least 30 minutes before serving.
English flatbread can be kept fresh for up to 4 days in a vacuum bag in the refrigerator. Before serving, serve the flatbread you cut in half in butter or after frying lightly on the grill. Bon Appetit