Ingredients
Dough needs to proof for 1 hour.
Most people think the English Muffin must have originated in England, but did you know that it was actually invented in America in 1894? In fact, those across the pond had never even heard of this breakfast staple until the 1990s when it was first exported to the United Kingdom from the USA. The Brits do get some credit, however, since the inventor was a British immigrant, Samuel Bath Thomas, who became a U.S. citizen.
Mr. Thomas first worked in a bread bakery in New York, then later opened his own bakery where he created a “toaster crumpet,” a version of the English crumpet that was both flatter and what is now called fork-split. He used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside.
Directions
- Heat milk and soften up butter in microwave so its not cold.
- Mix all wet ingredients except egg in to the warm milk with soft butter (90F).
- Mix flour and salt in to the mixer basket. Turn on mixer and slowly incorporate wet mix in to the dough.
- Afterwards add egg. Mix until ingredients are well combined.
- End product will be sticky, form a ball with spatula and let sit for 1 hour covered.
- After hour dust working surface and form 7-8 balls. Set aside for 10 minutes. Preheat oven to 175C / 350F.
- Place muffins in medium-low hot cast iron skillet.
- Cook from both sides until browned well. Place on wire rack.
- Transfer wire-rack with muffins immediately in to the preheated oven (175C / 350F) and cook for additional 12 minutes.
- Before slicing cool off on wire rack.
- For assembly use toaster and crumpet mode to brown muffins from inside as well.
- Suggested ingredients for filling are listed in recipe.
Ingredients
Directions
- Heat milk and soften up butter in microwave so its not cold.
- Mix all wet ingredients except egg in to the warm milk with soft butter (90F).
- Mix flour and salt in to the mixer basket. Turn on mixer and slowly incorporate wet mix in to the dough.
- Afterwards add egg. Mix until ingredients are well combined.
- End product will be sticky, form a ball with spatula and let sit for 1 hour covered.
- After hour dust working surface and form 7-8 balls. Set aside for 10 minutes. Preheat oven to 175C / 350F.
- Place muffins in medium-low hot cast iron skillet.
- Cook from both sides until browned well. Place on wire rack.
- Transfer wire-rack with muffins immediately in to the preheated oven (175C / 350F) and cook for additional 12 minutes.
- Before slicing cool off on wire rack.
- For assembly use toaster and crumpet mode to brown muffins from inside as well.
- Suggested ingredients for filling are listed in recipe.