English Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1/4 teaspoon salt
• 2/3 cups milk
• 1/2 cups water
• 1 tablespoon butter

Directions

1. add the flour, yeast, and salt. Mix briefly.

2. 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.

3. Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky.

4. 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.

5. 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.

6. After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness.

7. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment.

8. Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes.

9. Heat a large nonstick frying pan, carefully move over the English muffins onto a nonstick frying pan and cover with a lid.

10. 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.

11. Flip over and cook on the other side for another 3-4 minutes.