Perfect Homemade English Muffins Recipe | Classic Breakfast

Ingredients:

300 g Flour

200 ml Milk (40°C)

3 g Instant yeast

8 g Sugar

10 ml Vegetable oil

3 g Salt

Cornmeal for dusting

Method: 

Add yeast to the lukewarm milk (40°C) and mix until fully incorporated. Set it aside. Add salt and sugar to the flour, and mix using a spatula. Create a well in the center and pour in the milk and yeast mixture, along with the vegetable oil. Mix with the spatula until the dough comes together.

Transfer the dough onto your workbench and begin kneading. This process will take around 10 minutes. Initially, the dough might be sticky, but after a few minutes, it will become more manageable and less sticky.

Shape it into a ball and place it in a bowl, covering it with plastic wrap. Allow it to rise for 45 minutes.

After 45 minutes, transfer the dough onto a lightly floured workbench and gently flatten the dough to remove any air pockets. 

Roll it out and divide it into 8 pieces. Shape each piece into a ball and flatten it slightly using your fingers.

Place them on a baking tray lined with parchment paper, remembering to sprinkle some cornmeal on the baking paper.

Let them rest for 10 minutes. Afterward, dip your finger in cornmeal and gently flatten each dough again using your fingers.

Cover them with plastic and allow them to rise for the second time, which will take about 45 minutes.

Heat up a pan and flip each English muffin in the pan. Cook them for about 5 minutes on each side.

Create a delicious Eggs Benedict using these homemade English muffins!

Enjoy.