English Muffins

Egg Benedict

English Muffins are delicious and can be used in multiple ways, with butter and jam, as the base of the Egg Benedict, with soft cheese and..imagination is the only limit.


  • 240 ml milk
  • 2 tablespoons of sugar
  • 25 gr fresh yeast (or 7 gr of active dry yeast)
  • 240 ml warm water (45°C)
  • 55 gr melted butter
  • 900 gr all purpose flour
  • 1 teaspoon of salt

Warm the milk in a small pan until it bubbles, then remove from heat. Mix in the sugar, and stir until it’s dissolved. Let the milk cool until lukewarm. Dissolve the yeast in warm water. Mix until creamy and let it rest for about 10 minutes.

Dough Hook

Dough Hook

In the stand mixer bowl, mix using the dough hook, the yeast mixture, the melted butter and half of the flour. Mix until smooth. Add salt and rest of flour. Knead until smooth. Place it in a greased bowl, cover, and let it rise until it doubles in size.

Flatten the dough with a rolling pin to a 12 mm thickness. Cut the dough with biscuit cutter or a glass.

Sprinkle waxed paper with cornmeal and put the rounds on this to rise. Dust the top of the muffins with cornmeal as well. Let rise 1/2 hour in the oven (with the oven light on, to create some heat in it).

Now you can cook the muffins on a greased cast iron griddle, on medium heat for 7-8 minutes per side. I personally prefer baking the muffins in a ventilated oven (200°C), turning the muffins when they start getting light brown.


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