English muffins are a British specialty & have almost nothing in common with the sweet muffins (for example chocolate chip muffins), they will be served rather hearty with for example bacon & egg.
In Germany they are available as toasties or toast buns, they consist of a yeast dough & are baked in a frying pan. Have fun baking!
Cooked/Baked today: Baking English Muffins
Difficulty: Easy – Medium
Preparation Time: 2 hours (inclusive resting time)
Category: Baking Recipes, Bread & Bun Recipes, Yeast Dough, English Recipes
Our Recipe rating:
Ingredients for about 15 English Muffins:
- 400 grams flour
- 250 milliliters lukewarm milk
- 50 grams soft butter
- ½ cube of fresh yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 – 3 tablespoons semolina
- Additional flour for the countertop
Required kitchen gadgets, helper & preparations:
- High container to stir together yeast-milk-mixture
- Whisk or fork
- Kitchen machine or mixer with dough hook
- Mixing bowl
- Rolling pin
- Kitchen towel
- Round cookie cutter or coffee mug
- Baking sheet + parchment paper
- Large pan
…for the yeast dough:
Crumble ½ cube of fresh yeast into a high container & pour in 250 milliliters lukewarm milk. Next, add 1 tablespoon sugar & stir together with a whisk or fork until sugar & yeast have completely dissolved.
In a mixing bowl combine yeast-milk-mixture along with 400 grams flour, 50 grams soft butter & 1 teaspoon salt with a kitchen machine or mixer with dough hook for about 4 – 5 minutes until you got a smooth & sticky dough.
…preparations for the English muffins:
Next, slightly flour the countertop & knead the dough by pulling from the outside inwards until nothing sticks to the fingers anymore & the whole dough is coated with a light flour layer.
Then roll out the dough with a rolling pin about until a thickness of 1cm. Afterwards cut out circles with a diameter of about 8 centimeters with a round cookie cutter or a coffee mug. Remove the excess dough, knead together, roll out again and cut out more circles until the whole dough is used up.
Line a baking sheet with parchment paper and spread it evenly with about 1 – 2 tablespoons semolina. Place the muffin circles with a little distance to each other on the baking sheet and sprinkle them from above with a little more semolina. Finally cover the muffins with a kitchen towel and allow to rest for about 45 – 60 minutes in a warm place until slightly risen.
…for the English muffins:
After the resting time heat up a large pan without adding oil or fat over low to medium heat & bake the English muffins in portions for about 4 minutes each side until golden brown and beautifully puffed. Then lift them out of the pan, allow to cool briefly & serve.
I wish you lots of fun baking 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):
4 Replies to “Baking English Muffins”
Was jetzt ?
Wasser oder Milch?
Milch ist richtig! Vielen Dank für die Information, ich habe es gerade geändert.
im Rezept steht, daß der Teig auf 1 cm dick ausgerollt werden sollte. Im Video wird von 0,5 cm gesprochen. Was ist nun richtig?
1 Zentimeter sollte passen, komisch das ich 2 unterschiedliche Angaben gemacht habe, sorry 😔