Recently we were strolling through Gourmet Warehouse when Rob picked up a package of four English Muffin ring molds. He gasped and then decisively (and excitedly) put them in the cart. It wasn’t until we got home and he opened up the box to read the enclosed recipe and instructions that we learned that English Muffins are a stove top creation. Before that moment I had never considered how an English muffin was made. I would have presumed, if pressed, that they were baked. Not so!
Weeks went by, no English Muffins were made. In fact, I believe the original recipe was lost somehow, (hence the adaptation of Alton Brown’s recipe below). Lucky for us, this morning was the morning. Rob got up, made some coffee and began measuring and mixing. I followed along with the camera so I could share the marvels of English Muffins here with all of you.
They turned out very well. Not as pale and picture perfect as store bought, but the flavour and texture were great. Definitely worth making again!
A couple of notes:
1) Don’t overfill the molds! They really rise and puff. Aim to get about 10 from this recipe.
2) Watch the heat. Ours got quite dark. Golden brown is the goal.
3) A tip from Alton Brown: if you don’t have ring molds, very clean empty tuna cans with the top and bottom removed will work just as well.
adapted from Alton Brown’s recipe from foodnetwork.com
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
1 cup hot milk
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm milk
2 cups all-purpose flour
In a bowl combine 1 tablespoon of sugar, 1/2 teaspoon of salt, butter, and 1 cup hot milk. Stir until the sugar and salt are dissolved and the butter is melted. Let cool.
In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm milk and rest until yeast has dissolved. Add this to the first milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Heat a griddle or frying pan to medium.
Once the dough has proofed and risen for 30 mins. add the remaining 1/2 teaspoon of salt and beat thoroughly.
Place ring molds onto the hot pan and spray everything lightly with vegetable spray. Scoop a scant 1/4 cup of dough into each ring and cover with a greased pot lid. Cook for 5 to 6 minutes.
Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with a fork and toast in the toaster as you would bread, as necessary. Best eaten almost immediately.
(We opted to have ours with scrambled egg, sausage and cheese)