How to make Proper Traditional Authentic English Muffins
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- Опубликовано: 7 сен 2024
- This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!
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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.
To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!
I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.
Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.
The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.
This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.
Make a big batch and after they have cooled to room temp you can keep them in the freezer.
I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!
Recipe:
Oven temp: 175c on bake mode
500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt
Total dough weight: 893g
A tip we use in a bakery, is you very lighty mist with water then you can sprinkle the semalina flour onto without losing air in the dough.
I made these muffins yesterday, what a treat and my wife loves them! I followed all of the steps and was very well pleased with the shape and texture. Your explanation was quaint and to the point - and easily understood. I am an experienced baker so I was not freaked out about the gooey dough. I too came up with 8 muffins, my dough weighed in at 894 g. When I completed the final oven step, I had a nice puffy height with a beautiful crumb.
I have a sugar maple butcher-block table that I keep well-oiled and it assisted in the non-stick department. I live in America in the western region of Washington State near Seattle where the humidity is always near 100%; the overnight proofing was one less battle I had. The recipe works perfectly and the taste of these muffins are indescribable; whether with egg, sausage and cheese as a sandwich, or with butter and honey, these are delightful and I highly recommend this recipe. Thank you.
Thank you for the video, I love the fact there is NO music, makes listening to hints/ tips/ recipe, and indeed the method so easily.
Glad you liked it!
My pet hate is unnecessary background music......
There is music ?
@@TrueFilter yes
@@TrueFilter, keep watching it until you can hear the music.
I live in Caracas-Venezuela, after a search in the internet I decided to try your recipe because my husband and I really enjoy eating English Muffins. The result was great! However I need to do some adjustments to the quantities due to our city altitude. Yeast rises 25 to 50%faster. The video is very easy to follow, thanks!
I was a baker for 6 yrs. Introduced these to our bakery's product line. There is a book entitled Practical baking (6th edition) excellent reference material. In it there is a recipe for english muffins. Its meant to be spooned into rings on a griddle. I substituted the water in this recipe with buttermilk which added a real nice tang to the flavor but also allowed me to use a dough divider rather than ladeling batter. Then you just roll balls & proceed. Treat yourself these are so much better than anything youve ever bought.
This might be the most beautiful thing I've ever seen
what I love about your videos is the no fuss attitude and you don't no waffle on, keep them coming!!
Amen!
This is the most comprehensive English muffins recipe. I love it!
Really pleased you enjoyed it and cheers for the feedback, much appreciated
best i ever had even on the first try - thank you very much
Awesome, nice job Mike
Mad props for having a proper baking steel plate in the oven.
An excellent instructional on English muffins. A slow, cold rise and a slow pan and oven baking are the secrets to plump, airy muffins. I still wonder how commercial brands get the big air bubbles.
Thank you so much for the recipe and also a huge thank you for being considerate and not playing music while trying to explain a recipe. I appreciate that.
Those are some nice proper traditional authentic real actual accurate no-nonsense homemade English muffins you got there.
Loved the way you explained the recipe. You gave lot of information, logic behind each step. Got many tips. This video had been great learning in baking. Thank you.
Thanks a lot. Pleased you enjoyed it :)
Best looking recipe for EM I've seen to date, technique wise. +1 👌
BTW, I have 2 tips to share .
1) DAIRY: I've found that replacing the whole milk with some sieved and slightly diluted homemade kefir (2 parts cold kefir to 1 part warm water) adds some additional flavor and a subtle tangy note.
2) Alternate NO-BAKE method: preheat a 10-12" cast iron skillet to about 350F, and keep a large domed lid ready that is at least 1" wider than the skillet (to trap heat but not steam). Working 3 or 4 at a time, place 3 risen dough balls in a widely spacee row atop oiled aluminum floil, spray tops with oil, and cover w/2nd strip of foil. Next, i briefly rest a 3lb paillard pounder (4" diam, smooth bottom stainless steel) atop each in turn, to press each muffin into perfect 3.75" diameter pucks a little over 1/4" thick. Uncover, sprinkle lightly with semolina or med-fine polenta, then arrange in the skillet and cover it loosely with the oversize lid. About 4 1/2 mins per side is just right to achieve a perfect 170F internal temp donemess, and a light golden brown exterior. Cool fully on wire racks, store in a latge freezer bag in the fridge for up to 10 days. Alternately, you can freeze them by wrapping 6 at a time first in a sealer pouch of foil, and the place the foil pscket inside a freezer bag.
Exceptional video, instruction and clarity of teaching - thank you for this! I have been a sourdough baker of bread for about two years now and can't wait to try these out for my wife. Thanks again for the work you do and for the inspiration.
I can get my dough to stick to non-stick parchment paper. Genius.
Hahahaha
Same thing here! LOL
thats why he coated it in flour first lol
This recipe makes sense. English muffins from a English person ☺️. Also all the steps make sense because it's a stiff dough, loving it. Thank you for your recipe!
As an English person I never saw English muffins until I visited Canada. I could never understand why they're called this
Made this recipe over the weekend. Turned out perfectly and didn’t make the kitchen too hot on a 100 degree F day.
Made these today - I halved the recipe and they were fantastic. Better than any store bought or restaurant ones. Not as doughy and thick as others I have eaten in the past. Couple changes I made were I added honey into the dough mix and put them into the skillet for less time than suggested on the lowest level of the smallest burner on my stove after my first batch cooked too quickly. Thanks for the great video and tips
Thank you for the recipe! I didnt have enough all purpose or bread flour, so I used whole wheat flour, and they turned out really well. The proofing was on the longer end of the range, and they were still nice and soft.
I just love the taste of a good English muffin. I love mine with butter and a bit of honey.
But in a pinch raspberry jam or orange marmalade would be great.
Thanks for sharing.
Thank you! The slow fermentation creates so much flavour! I really like your recipes, it's made in simple kitchen, no extra talking but very detailed on every step you should make! I learn so much from you!
Thank you! This channel is not about selling the organizer but learn the ingredients! No gimmick! It's not recipes that just looks good, it tastes good!
This is the best English muffin recipes, I haven't eaten an English muffin for 27 years after I stopped eating pork!
Really appreciate the feedback and I'm pleased the videos are useful for you. Thanks for stopping by :)
Hello! I made them and they were peeeerfect! Hubby says better than store bought, and those are made With sour dough Starter! Thank you for sharing! Making them again. Right now so tomorrow I can make them for the weekend! 💕
Great explanation. Made this with sourdough starter instead of packaged yeast and it came out great the first try.
When substituting sourdough starter for packaged yeast, how much do you use?
@@sneu5763
I’m not sure because it was a while ago, but it’s not fussy. For this batch size, about 100 - 150 g of 100% hydration starter would be fine. The less you use the longer it will take, but the greater the flavor.
Good luck!
I tried several recipes and this method works the best. The flavor is much better.
Thanks for your recipe. I have tried several recipes but made this today and had success. Finally, been able to make muffins.
Cheers Rob, pleased the recipes worked out well :)
You’re the first recipe that hasn’t used sugar,,, Spot on.
This recipe is killer! I really don't like thin little dinky English muffins, and these didn't disappoint. They came out like monsters! (in a good way) I did add a little buttermilk to the milk mixture for some tang but otherwise kept the ingredients the same.
I like to cook my English muffins on the electric griddle. I put them on the griddle, then spritz them a little with my water spritzer, and invert a couple aluminum baking pans over them. They puff nicely and still get their golden bottoms. Then flip and cook a few more minutes, then I finish them off in my air fryer at 310F for 3 minutes.
Great recipe, I will never buy store bought again here in America. Love the crunch. Takes a little practice to make them perfect, but now I make them frequently and friends and family have now been introduced to your channel. Great stuff, sausages are next!!
Good for you! Then you can use Good Flour 🥰
Awesome recipe….your channel has changed my baking experience 🙏
Awesome!
It's sunrise in Maui and the sky is beautiful, just like your muffins! GREAT presentation, you're a natural! I can't wait to try this. Aloha and Mahalo!
Aloha and thank you! Hope you enjoyed the beautiful sunrise and let me know how you get on with the muffins!
It was scary challenge, I made 4 muffins, they turned out doughy...I only needed to cook them on a lower heat for a bit more. I didn't have any cornmeal and they browned beautifully, just too fast. I will try again this morning with the left over dough in fridge. Thanks for checking in! Aloha and Mahalo from Maui!
You need more views your videos are great. Glad I found you during Quarantine 2020
I'm working hard on the content and believe the views will follow. Wishing you the best for your quarantine period! Thanks for taking the time to watch and stay tuned!
To the point, all the detail I needed and very little garbage. You just got a new subscriber!
"on the hob", another proof that American's and the English are separated by a different language. Thanks for posting this recipe, I'm in the midst of measuring grams to volume equivalents so I can easily reproduce this recipe. We absolutely love English muffins. Our house fav: toasted with a slather of cream cheese, tomato slice, kosher salt, and freshly ground black pepper, for breakfast. The creaminess, the acid, the spice, the crunch/chew, they all make for a great meal.
I appreciate that you talk about hydration a protein content in your videos. I have a new love for bread making a your videos make a variety of breads approachable- thank you!
I've been on an English Muffin kick recently and seeing how they are made and the simple set of ingredients makes me want to make them. Great explanation of all the steps.
Appreciated, cheers for stopping by. Let me know if you make them and what you think!
I wanted these today but I will wait until another time because I want them correct. I totally understand your OCD for weighing the dough balls. I do the same with cookie dough and my granddaughter thought I was crazy when she saw me doing it.
🤩 I do the same with cookie dough
I did one thing different., I rolled each dough ball out to a 1/4 inch thick.👍🏻perfect.
This is the most perfect English muffin recipe ever! the result is marvelous, I can’t get enough of them, the texture of the dough is fantastic, and when cooked just blows my mind ❤️ thank you thank you thank you!
just made this for breakfast and it tastes so good! i'm yet to perfect the 'nooks and crannies' bit but it tastes superb :D
Love your video, so helpful. Your method works better for me than rolling and cutting. Finishing in the oven is genius!
Really pleased the recipe was helpful! Thanks for letting everyone know how you got on :)
Thank you so much for this recipe, along with your easy to follow, no nonsense instructional video. I made a batch of 9 muffins, as you directed, a few days ago and they turned out just great. They tasted sensational too, better than anything you would find in the shops.
I just wish I could post you a photograph of how well they turned out as I was super impressed with my endeavours for a first attempt….
I would suggest anybody who sees this recipe to give it a try, as they turned out fantastic and tasted superb.
I am sooo pleased this worked well for you. It's a great little recipe and I love the muffins.You can tag me over on Instagram, I would love to see your endeavours - Instagram @culinary_exploration
Culinary Exploration
Hello…. I tried to Instagram the photos to you yesterday, but failed; I don’t have an account or really understand how it works😳…. I can email or Facebook, if that works for you…!!!
It sounds like Roy from Ted Lasso is narrating - minus the F-bombs! Love the channel
LOL - cheers Steve
I salute you for giving us all this helpful tips. You’re so underrated!
Yr recipes r brilliant! Ihave tried a few and they worked so well. Thank you for making my bread baking journey a lot easier and enjoyable
This dude is a deceptively skilled baker. I could tell the moment he rolled out that ball.
Nailed it! Been making EM's for a few months now, they always seem off, now I know why. Thanks a million! Made a subscriber out of me!
English/Sth London expat following from deep rural Saskatchewan Canada.I agree with another subscriber,no background music or general cheeseyness,more like a straightforward cooking private lesson.Love it keep up the good work mate ;0)
Cheers mate, much appreciated. Bet you are loving Canada! Spent a good 10 years in S. London, but loving the sun too much in Greece to go back now :) Cheers for stopping by
You have me convince. I would make them now except for the overnight thing. I will have to settle for making my favorite, Papo Secos, which i should be able to have completed in the next four hours. Thank you for sharing your talent.
Damn. Those look amazing. I just made your dough recipe right now and waiting for them to be ready to cook tomorrow. Thanks for your video! I also just subbed to your channel.
proper and authentic and traditional and real and genuine and actual and time-honored and another similar adjective English Muffins
I have tried several muffin recipes and was disappointed. I tried yours and they turned out great. My search is over. Ignore the critics and nitpickers. I’m going to use 2 parts bread and 1 part whole wheat in my next batch and adjust liquid by feel. Keep a thick crust😉💪🏻
English muffins are an everyday staple in New England! I myself just had one for supper! lol We also make crumpets! However most are exported! They are harder to come by!
Thank you for explaining all the necessary information such as why we need to prove the dough etc I think those sort of things make cooking more enjoyable. The muffins look as fantastic as your crumpets which I made the other day. They were superb. I’m looking forward to making the muffins. I’ve shared your recipes with a few friends via RUclips.
This was a breakthrough for me! No sugar, no fats, just a basic baguette dough made with milk instead of water. I'm making variations on this every week, and am LOVING the crunchy yet chewy mouth texture and lovely flavor. Thank you so much for sharing!! And in only 7 minutes, too!
BTW, I find I can make half a batch after 24 to 48 hours, and another batch the next day. Haven't tried keeping them in the fridge longer than 3 days -- just punch down every day!
Also, I make up an extra bag or two of ingredients when weighing out the first batch. Just add milk, and wait a day or two! VERY convenient.
Did I say thanks? Let me say it again: THANKS! As an ex-pat in Japan, I just can't buy English muffins without a three-hour drive.
watched 3 recipes. I think this is the best. won't need to look around for more.
You just popped up in our feed. How did we not find you sooner? Great video, it was succinct, informative and fun 👍🏻. We plan to go back and catch-up ☺️☺️
Nicely done.
Fun stuff: English muffins have a history that stretches back well into he medieval period, and most likely before that. Of course then they would have been made with wholemeal fours. Traditionally 'Cottagers without ovens would bake them on a griddle like you do here. However in the Victorian era and later they were oven baked. Often they would be baked on the floor of the oven and in Lancashire they were actually called "Oven Bottoms".
Milk in bread baking is better scalded. Just bought up to near boiling and allowed to cool. This prevents less pleasant flavours developing and it improves the milks dough conditioning effects. Pro bakers use dried milk which does not need to be scalded.
Yours look like a lovely bake 👍
Oven bottom muffins are a bit different though, they're fluffier and they are flipped in the oven to bake both sides.
@@colettebishop2173
You might be right. I don't know. They were wood fired ovens back then I believe.
Whatever, they are a nice treat. :)
@kevinu.k.7042 yes. I like them too
Thank you so much for the delicious recipe and your easy to follow instructions! Everyone loves them! They taste better than store bought and so easy to make! Thanks!!
Man! Me and my friends have a nice tradition to gather around someone's appartment for a night of a "bread-man" when we cook one or two recepies, drink, joke, and eat. These bun next for some crazy tasty burgers. I love to proof for that extra taste when I bake baguettes so defo giving this a try. Great video.
I like this recipe, because it seems to be original, what, I searched for. Thank you
Gonna be adding these to my repertoire, they looked amazing.
Wow, I wish I could bit into one, a good spread of butter and a slice of proper cheddar 😍
I’ve done several of your recipes and all are great! Gonna try this one next!
Let me know how you get on bud
Just finished cooking these, bloody nice. Thanks for recipe.
English muffins are a big deal in our house (Thomas English Muffins) a must have. Last week a bought two packages and it cost me almost $10 dollars. I’ve always wanted to try making them now with your recipe I definitely am going to give it a whirl. Thank you for the instructions and the recipe. 🙏🏼
Home made ones are awesome, I hope you enjoy them, let me know what you think :)
Great video and love the close up shots! Definitely going to try this when I get a cast iron
The cast iron pan really helps with the bake for the muffins. A close second would be a heavy based non stick pan.
A basic electric griddle should be good, too, with its temperature control, but you can’t put it in the oven.
13.2% protein is a little high for general all purpose flour, which is usually around 10%. Bread flour is marketed 12-15%.
Wonderful! I long to eat all the delicious English dishes, bit the more I miss is the fish and chips I used to buy on My way yo school, along Tottenham Court Road! OMG, I miss LONDON so much! From Venezuela thanks si mucho for this authentic receipe.
Love ir English
Cheers for the feedback! Appreciated :)
Those look so yummy! I will have to try to make these! Thank you for sharing!
I love working with dough. I'll have to give this a try! ☺
Really appreciate your presentation and recipe.
This is a definite keeper. Thank you sir.❤
Wow! Best looking muffin ever! I make my own once in a while but they dont rise very much after letting sit for an hour.😏 this is the best way but it takes so long if one needs to put it in the fridge over night but, in saying this by the look of your perfect muffins I best do it this way. Lol Thanks for a great video.
Hey Kathy, you don’t need to proof then in the fridge overnight but it helps with handling and the overall taste of you do 👌
Thank you for sharing. I made them and they are awesome.
I've tried these a couple of time and found that ingredients wise all is good but process needs adjustment.
I use 7% fat milk and warm it slightly, add the dry yeast and give it a minute or two to activate. Only then I mix the wet and dry stuff. I've also added 50 grams of warm butter to the mix on last try and it added a notch of flavor. Now baking process is almost the same but I keep them in the oven for around 10 minutes.
All that being said, thank you for sharing the recipe with the crowd. Probably best muffin recipe on the youtube.
nice job, mate. straightforward, excellent instructional video.
Спасибо за рецепт! Маффины выглядят очень вкусно)
Gotta try this. I’ve made crumpets, which I love.
Perfect instructions. Good detail and very doable.
Very well presented, lovely results.
anyone else get shivers when he starts mixing the dry mixture?
The best yet. Thank you for your hard work!
New subscriber after I saw the headliner to make English muffins. I’ve never seen any recipe about using cold 🥛 milk, but I love how you rise your dough in the fridge. These are the easiest muffins I’ve ever seen. Can you use this recipe for biscuits? Dinner rolls? Cinnamon rolls?
Excellent video! I'm excited to try this!
You've nailed it. Perfect taste. Great size at 100gr each. I have not yet achieved your perfect shape but darn close. How did you achieve such perfect uniform toasting? On a griddle? No way my toaster would achieve such uniformity. Thanks for the perfect recipe.
That was a fantastic video. Gonna have to try this one day.
So much beautiful 😍😍 tempting super duper delicious 😋🤤😋🤤 amazing 😻🤩
You are a wonderful teacher! Great details 👍😊
Thank you! Cheers!
These are works of art. They are beautiful. Thank you so much
Thanks and cheers for your feedback! Stay tuned :)
Yummy!
Great receipt!
As usual, well explained!
Thank you for sharing!
Greetings from Singapore!
Edith
Excellent, but worth mentioning that the UK recommended salt content in bread is now 1g of salt per 100g of bread. Being picky I know but I've managed to get it lower for some recipes, especially sourdough and other long ferment doughs.
Thanks for mentioning that. I made crumpets yesterday and thought the amount of salt called for was too much. I chose to use 5 grams instead of 10 and was pleased with the results. When I make these English muffins, I will follow your suggestion.
Recentky made this recipe and it's perfect. Thank you!
Awesome 👌
I tried this and it makes a real nice muffin. Next I want to try putting it straight into a Pullman pan and see if it makes a nice loaf of English muffin bread
That should work well, let me know how you get on and what you use it for!
@@CulinaryExploration I ended up using two bread pans. One on top of the other (poor man's Dutch oven method) It came out beautiful. If I could upload a picture in this comment I would. Let it rise for close to 3 hours before I baked it.
@@jonathankelly4477 Top stuff, nice improvisation. Pleased it worked out well :)
I now see the need for a bench scraper, I will have another shot at muffins.
Birdy
They're nice Birdy. A bench scraper will change the way you bake lol :)
Nice that there’s no waste dough! (Would have liked to see you split and toast them!)
Cheers Helen. Yep, shouldn’t have missed that. Perhaps I’ll shoot a follow up muffins video and include it
Culinary exploration, a good idea with these English muffins are to make English muffin sandwiches that have bacon egg and avocado. You can also add cheese. I don’t know. It tastes good
Thanks you for sharing.. i'll try it later
I have my dough in the overnight fridge as I write, hoping for the same outcome! Looks like a great recipe
Awesome, let me know how you get on!
@@CulinaryExploration These came out fantastic! So beautiful, This will be my one and only recipe for EM
@@jpeood32 That's what I like to hear! Really pleased for you, enjoy the English muffins and stay tuned :)
Another great recipe, first time turns out almost perfect, it did not rise as high, I press down too much when coating with cornmeal.
Needs a bit of a light touch! Pleased you enjoyed the recipe :)