English muffins

English muffins

English muffins

Makes 12 to 14
Cooks In50 minutes plus proving
DifficultyNot too tricky
Nutrition per serving
  • Calories 188 9%
  • Fat 5.4g 8%
  • Saturates 2.2g 11%
  • Sugars 3.7g 4%
  • Protein 4.9g 10%
  • Carbs 29.4g 11%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
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Ingredients

  • 300 ml milk , plus extra
  • 1 x 7 g sachet of dried yeast
  • 25 g white caster sugar
  • 50 g shortening or lard
  • 425 g plain flour , plus extra
  • 20 g polenta , optional
  • unsalted butter
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Ingredients

Method

  1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
  2. Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
  3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
  4. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
  5. Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
  6. When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
  7. Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
  8. Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough