1 oven-safe skillet griddle, stainless steel or cast iron pan
1 biscuit cutter 3-3.5" in diameter (7-9 cm)
1 Rolling Pin
1 stand mixer (optional) for mixing and kneading the dough
1 baking tray
Ingredients
2 ½cupswhite bread flour
2tspinstant yeast'quick rise' or 'rapid rise'
1tspfine salt
3tspgranulated sugar
1tbspunsalted buttersoftened, cut into small pieces
1wholeeggmedium-sized
¾cupwhole milk
1 ¾tbspsemolina flouror fine cornmeal; plus extra for dusting the outside of the muffins
½tbspoil for greasing the bowlolive oil, sunflower or a vegetable oil
Instructions
Mix the Dough (Paddle / Leaf Attachment)
In a large mixing bowl or stand mixer bowl, combine the flour and yeast. Now, incorporate the sugar, butter, egg, and milk. Add the salt. Mix everything together to create a soft dough. If using the stand mixer for this job, use the paddle attachment on low speed to mix the dough together.
2 ½ cups white bread flour, 2 tsp instant yeast, 1 tsp fine salt, 3 tsp granulated sugar, 1 tbsp unsalted butter, 1 whole egg, ¾ cup whole milk
Knead the Dough (Dough Hook)
Knead the dough for about 10 minutes until it's soft, smooth, and elastic. If using a stand mixer, use the dough hook for this job and use 'low' speed—usually '2.'Or, empty the dough onto a surface that's been lightly dusted with flour and knead the dough by hand.
First Dough Proof
Lightly oil a large bowl and place the dough in it. Cover it up and let it rest for around an hour, or until it has doubled in size.
½ tbsp oil for greasing the bowl
Stretch the Dough
Mix semolina or polenta with flour and sprinkle it over your work surface. Let the risen dough fall gently out of the bowl and onto the work surface. Use a rolling pin to stretch the dough until it's about an inch thick (2.5 cm).
1 ¾ tbsp semolina flour
Shape the Muffins/ Preheat the Oven
Preheat oven to 350° F (180° C) on 'static' setting (not fan).With a straight-sided biscuit cutter that's about 3" (7 ½ - 8 cm) in diameter, cut out 7-8 muffins from the dough. To cut each muffin, plunge the cutter STRAIGHT down and do not twist the cutter on the way down. When the cutter has reached the bottom, wiggle it slightly (if needed) to release the muffin. Cut out as many muffins as you can from the stretched dough.Space the muffins apart slightly (to give them space to rise).
Second Dough Proof
Cover the muffins with a tea towel or loosely with plastic wrap. Then, let the muffins proof for another 30 minutes.
Cook the Muffins on the Stovetop
Heat up a griddle, heavy stainless steel pan or large cast iron skillet on low heat. Note: For us, this is a '2' on our electric stovetops and a '4' on our Bosch induction stovetop.
Place the muffins on the griddle and let them cook for 6-7 minutes. After that, flip them over and cook for another 6-7 minutes on the other side.Cook the muffins in batches (based on how many you can fit side by side in the skillet). While cooking subsequent batches, you can finish baking the first batch.
Bake the English Muffins
Transfer the muffins to a baking sheet and bake them for 10 minutes in the oven (middle rack).
Transfer the muffins to a baking rack to cool. Buon appetito!