Tuesday, March 6, 2012

English Muffins...with nooks and crannies!

These english muffins are so easy to make and only require a little bit of patience to let rise. The end result is a fluffy, buttery homemade english muffin that will have all your guests wondering why they never thought to make them either.
P.s. you will need ring molds for this recipe.

For best results, make sure to toast these english muffins to ensure every nook and cranny has that light and crunchy bite necessary for optimal jam spreading and munching.

English Muffins
makes 6-8 depending on the size
16 oz water
2 oz extra virgin olive oil
1 tbl organic brown sugar
1 1/2 tsp instant yeast
16 oz all-purpose flour
1 1/2 tsp salt
2 tsp baking powder dissolved in 1 tbl water
semolina flour, for dusting

Combine the water, olive oil and sugar in a mixing bowl with a dough hook attachment (or a bowl with a whisk). Add the yeast, flour and salt. Mix on medium speed for 3 minutes, scraping down the sides to incorporate all of the flour.
Cover and let sit in a warm area for 1 1/2 to 2 hours.
Preheat a griddle top to medium-high.
Combine the baking powder and water and pour into the batter. Stir to combine.
Sprinkle semolina flour over the top of the griddle. Heavily grease each ring mold. Place the ring molds on the griddle and scoop 1/4 cup of the batter in each mold. Cook for 10 minutes then release the ring mold and flip over. Cook 7-10 minutes more until fully baked through.

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