English Muffins

METHOD

1. Put the flour, yeast, salt, caster sugar, softened butter, egg and milk in a large mixing bowl and bring together until all incorporated.
2. Knead on a worksurface (no need to add extra flour) for approximately 8-10 minutes. The dough will be naturally soft and become smooth in that time.
3. Once developed, place back in the mixing bowl, cover with clingfilm and rest for an hour, until doubled in size.
4. After an hour, cut dough into 8 pieces, these should weigh 70gms each with white flour (75gms for wholegrain). Shape each one into a ball then gently roll with a rolling pin to the size of the muffin ring.
5. Grease the muffin rings. Place them on a tray which has been lightly sprinkled with semolina. Place the dough gently into the rings.
6. Oil a sheet of cling film and lay over the rings to completely cover the dough. Leave to prove in a warm kitchen for approximately an hour to one hour 15 minutes, depending on the room temperature.
7. Preheat the oven to 200°C.
8. Once the muffins are proved to the height of the rings, remove clingfilm and lightly sprinkle semolina on the top of each one. Place the second baking tray on top, covering all rings.
9. Place in the middle of the preheated oven and bake for approximately 15-18 minutes.
10. Once out of the oven, remove the top baking tray and rings and place muffins on the wire rack to cool.