I, like many people, grew up eating those famous, amazing English muffins. The nooks and crannies held onto anything I put on them and I loved it. My mom would even make easy little pizzas with them in a pinch. When I saw the contestants on The Great British Bake Off make homemade English muffins as a technical challenge, I had to try them too. So this is the third installment of my tribute to that amazing show after I tried the kouign amann and lemon poppy seed drizzle cake! Here is the original recipe, which I stuck to closely.
Once they all cooked, I stored the homemade English muffins in zip top bags until I needed them! I have all kinds of yummy things in store for them. They’re so perfect for so many recipes, or just on their own with jam. The olive oil and polenta gave them a fantastic Italian vibe that I loved. They were also just so fun to make! Hope you all love them too. xoxo
These wonderful homemade English muffins have a little Italian flavor from a dusting of polenta and drizzling the dough with olive oil!
- 300 grams all-purpose flour plus additional for bench flour
- 6 grams fast acting yeast
- 6 grams salt
- 15 grams granulated sugar
- 15 grams unsalted butter softened and cut into little pieces
- 1 whole egg
- 3/4 cup milk
- olive oil for greasing the bowl
- polenta for dusting
- First, prepare the dough. Be sure to have a kitchen scale handy to measure the ingredients. Set up a stand mixer with a dough hook and combine the flour, active dry yeast, salt, granulated sugar and butter in its bowl. Turn the mixer onto low and start to mix it. Add in the egg and milk and let it continue to mix for a couple of minutes until you have a soft, well mixed dough. Turn the dough out onto a floured surface and knead it for another 5-6 minutes to really work up the gluten. Lightly grease a bowl with olive oil, then put the dough in it. Cover the bowl and set it aside to rise for an hour.
- When the hour is up, turn the dough out onto a clean surface dusted with a mix of flour and polenta. Press it out into a big circle that is about 1/2 an inch thick. Then use a 3 1/2 inch round cutter to cut out 6 muffins as close together as possible. Take out a sheet pan and line it with a silicone mat or parchment paper. Sprinkle it with lots of polenta. Place the cut out muffins on the sheet and sprinkle the tops with more polenta. Set the sheet pan aside for the muffins to rise more for 30 minutes.
- When the 30 minutes is up, pre-heat an electric griddle to 350 or a griddle pan over medium high heat. Cook the muffins for 6-8 minutes on each side, until they get a nice deep golden brown and are baked through. Let them cool, then seal them in zip top bags. When you want to use them, split them in half and smear them with jelly or butter, use them in sandwiches, as pizza crusts, you name it!