Ingredients
Directions
- 1
Combine the water and milk with the yeast and sugar in the bowl of a stand mixer, let bubble for 5-10 minutes.
- 2
Add in the flour, salt, melted butter and egg and mix with the paddle attachment, not the dough hook!!
- 3
Mix for 5-10 minutes until dough is smooth and sticky.
- 4
Let rise for 1 hour.
- 5
Transfer to a flour surface and flatten with your hands, you don’t want to flatten to much so the muffins aren’t too thin.
- 6
Using a cup or a circle cutter, cut out the muffins and transfer into a cornmeal or semolina flour tray.
- 7
Once cut, knead the scraps and flatten again then cut out again until all out of dough.
- 8
Let rise for 30 minutes.
- 9
Set a pan on low-medium heat and warm it up until you can feel the heat radiate when you place your hand near it, sprinkle with some cornmeal or semolina.
- 10
Place as many english muffins fit on the pan but you still have room to flip (I used the @ourplace large pan and only had to do 2 batches!!).
- 11
Cook for 5-7 minutes on one side then 5-7 minutes of the other.
- 12
The muffins should be toasty brown and still fluffy.
- 13
Set aside and let cool while you cook your other batch or batches.
- 14
Enjoy fresh or you can refrigerate or even freeze for later consumption!
