ENGLISH MUFFIN 18 hour rise
Ingredients
- 2 1/2 cups (12 1/2oz /355g) all-purpose flour
- 1/4 teaspoon instant yeast
- 1/4 teaspoon salt
- 2/3 cups (5floz/142ml) milk
- 1/2 cups (4floz/115ml) water
- 1 tablespoon butter
Instructions
- In a medium bowl, add the flour, yeast, and salt. Mix briefly.
- In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
- Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
- The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
- After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
- Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
- Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!
Cooking the English Muffins:
- Heat a large nonstick frying pan over a steady, medium to medium-low heat.
- Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.
- Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
- Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
- Flip over and cook on the other side for another 3-4 minutes.
- Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well.
