English Muffins and Raspberry Jam
Now Listening To: My Chemical Romance, Anthology.
English muffins.
They are the item I see in the shopping centre randomly and I think “Oh my goodness, it’s been ages since I’ve had one!” and in reality that is true; it is generally a long moment between bites and it is in this moment I forget how incredibly average a store bought one can be.
They’re quite thin, a bit saw dusty? A bit underwhelming on the whole.
A homemade muff though is a joy! Soft, fluffy and when it’s filled with a soft fried egg and some crispy bacon (sauce of players choice ofc) or a peppery pork sausage patty, it’s a bright and glorious day ahead.
This recipe below makes 8 english muffins, the dough itself is quite wet on shaping so please be a bit heavier with the flour when your dust your surface, I also tend to roll them into the balls just on the edge of where the flour finishes so I can get the stick of the counter to get a smooth finish but have the release of the flour near by.
You will also definitely need some kind of dull edge to chop them into eight pieces and again to lift them from their little corn meal landing into the pan before they bloom into life. A bread scraper will do, or palette knife, but if neither are handy a dull small knife also does the job.
English Muffins
(Makes 8 Muffins)
60g warm water
1 packet (7g) dried yeast
1 tbs honey
315g milk
40g butter, melted
420g bread flour
1 tsp kosher salt
polenta/corn meal for sprinkling
Combine honey, yeast and water in your stand mixer and give it a little mix until combined.
Add the remaining ingredients and mix using the dough hook until a dough forms, stop when the dough has formed and the flour has absorbed the water, there is no need to work the dough by kneading/extra work here.
Remove and place the dough in a greased bowl for 1-3 hours (1 hour at a minimum).
Turn dough onto a well floured surface (it will be quite sticky and wet) and shape into a square. Cut out 8 even pieces.
Tuck the corners into the centre of each ball and turn over, gently shape into a ball. Sprinkle a clean surface with some of the corn meal/polenta and place your ball on it, cover with a tea towel. Repeat with remaining dough, sprinkle with a tablespoon or so of polenta over the top of all them, cover and rest them for 30 minutes.
Preheat the oven to 170C fan forced.
Heat a frypan over a low to medium heat. Start with the dough ball you rolled first (as this will be the most puffy). Use a scraper or knife to get the edge off the bench and gently place in the pan, cooking 4-5 minutes each side.
Bake in the oven for an additional 5 minutes to make sure they are properly cooked through. Smear with butter, jam with eggs and breakfast sausage or dollop with jam below!
Raspberry Jam
300g frozen raspberries
170g sugar
3 tsp lemon juice
Place a plate in the fridge.
Add all ingredients to a pan and bring to a simmer over a medium heat. Once simmering, reduce heat to medium low and cook for 10-15 minutes or until a drop of jam cooled on a plate from the fridge creates a skin and mixture has thickened in the pot.
If you have any comments or feedback, please reach out via my instagram @samiimpossible ! or send me a DM. Happy to chat anytime!