Best Ever English Muffins

If you are looking for the

best

breakfast then you have to try my 10x better than store bought English

muffins

recipe and if you like this video don't forget to hit the like button and subscribe hey you're watching. preppy kitchen where I john canel teach you how to make delicious homemade dishes to share with your family and friends these English

muffins

will be ready in an instant so let's get started I combined half a cup of water with three quarters of a cup of milk two tablespoons of sugar and now let's go to put this in the microwave.

We want it to be well roasted, meaning 110 to 115 degrees Fahrenheit before adding the yeast. Always mix the mixture well before taking the temperature because the sugar gets a little hot. than the milk right now we're going to add a packet of yeast inside, give it a little bit of mixture, we're going to set this aside while we measure out the dry ingredients, of which there are two for these English muffins, we need two and three. quarter cups of all-purpose flour, which is 330 grams, I'm also going to add a teaspoon of salt and that's it for the dry ingredients, mix it up a little bit and then once the yeast is nice and bubbly, we can combine the two normally. we would use a dough hook for the dough, but not today, we are using a paddle attachment.

This dough is not like a normal bread dough, it's very loose and limp, that's how you get the nooks and crannies anyway, this won't work, just use it. a paddle attachment once your mixture is nice and foamy add three tablespoons of melted butter and one shelled egg mix well add the dry mixture to your stand mixer let's attach the paddle attachment let's add this liquid mixture while the mixer is stirring at low speed, this batter will be loose, you will look and say, this is not right, but specialty

english

muffins are very different from regular muffins.

Increase the speed to medium and mix for about seven minutes. All the kneading happens in this bowl. I'm not going to do anything on the counter. I'm going to set a timer and wash some dishes. Okay, it's been seven minutes. Look at the difference. in this dough it is totally transformed and is much softer and silkier, still very loose, but check this out, so here's the deal. You have two options: you can let it rise for about an hour or I think it's better to let it rise overnight. English muffins are always

best

fresh so you can do all the prep work the night before and then in the morning just bake them by transferring the batter to a greased bowl and be generous with the oil because as you can see , this dough is quite sticky, in fact it took me a while to develop this recipe and be very happy with it.

English muffins are one of those things that I n

ever

thought were amazing until I made them the right way and then they're like, OMG! something delicious, so cover this, we'll be right back, but you can do this the night before, let's get that dough out of the warming drawer, look at that masterpiece of resurrected lust, here's the plan, let's flour the surface we're on I'm going to work to flip this over, take your time, use a little more flour on my hands and then just pat it so it's about an inch thick. The secret to a good English muffin is not to make it too thin, so let it hold its shape.

I lined a pan with parchment paper. I'm sprinkling a little cornmeal, cornmeal or semolina. I'm using a three inch circle cutter. I'm going to carefully cut out and then we're going to carefully transfer this to our baking sheet and You can see that it's sticky, so we can reshape it, place it right there and then repeat the process. In the meantime you will be adding flour to your cutter because it will get all gummed up and won't cut very cleanly. The dough is soft, it's quite delicate so be gentle with it and if it gets too flattened you can just reshape it, it won't be as flat because it has a second increase of only half an hour, but in that half hour it will actually inflate a little more.

I'm using a small spatula or offset spatula to transfer them because I don't want them to stretch. I forgot to flour my cutter. Thanks Brian, I have all of these. The remains that remain are not garbage, we are simply going to corral them again, cut them up one more time. There you will have a large muffin and maybe a little extra remainder. I'm going to cover my muffins with just one sheet. of parchment paper, you can place this somewhere nice and warm to rise or just leave them on the counter for half an hour and we'll be back after a short rise, my English muffins have gotten bigger and are a little puffier, we are going now.

Place a large frying pan on very low heat and let it heat up slowly once you can feel the heat when you run your hand over it, don't touch it, it's ready to cook, carefully place your muffins on the hot pan, use a spatula to cook carefully and carefully. Lift the muffins, you can cook three or four at a time or even one if you want to go slower once you replace them you will add a lid on top and then they will cook for five to six minutes at At the five minute mark you can check your muffins, take a look and it looks good so drop them carefully like this, they're not very hot so you can use your fingers to carefully put them back in, that's how you get those finger marks.

For many English muffins that people would make at home, cover them again. We will cook them for about four or five minutes or until the bottom is golden. From time to time, they will be ready to separate them if you want. bake these in muffin rings I'll show you what it looks like this is just a circular cookie cutter but it's the same thing let's bake it right in this and then drop it in and then it cooks in a muffin pan they have an incredibly perfect edge and they rose very high, I like the look of this one better, the homemade handmade type, this will be the best thing

ever

with a little butter, maybe a little jam and a little coffee, open them with a fork no need to toast a fresh English muffin it's the best thing ever if you like this video check out my breakfast playlist it's like the perfect bite crunchy soft in the middle all those corners ready for the butter I'll see you next time video