If you've ever eaten Eggs Benedict, then you've had an English Muffin! You also might have had one for breakfast at a certain fast food chain. They are similar to bread rolls in terms of size and shape, however they are unique in that you cook them in a frying pan or griddle. The dough itself is enriched typically with butter or eggs, but this version uses milk and natural yoghurt. It creates a lovely light muffin perfect for weekend breakfasts, brunch or a snack.
Step by step...
I made a dough with bread flour, salt, milk, yeast and natural yoghurt. Then I kneaded it in my mixer for 10 minutes. I then left it to prove for 1 hour.
Once it had risen I rolled the dough out, and cut out rounds. I placed them onto lined baking trays dusted with semolina.
After another 30 minute prove, I cooked the English Muffins in a frying pan on a low heat until puffed up and golden brown on either side
Tips for making English Muffins:
- The dough will be quite sticky so I recommend kneading it in a stand mixer if you can, or you can coat your hands in vegetable oil to help stop it from sticking to them.
- If you can't get semolina to dust them with, you can also use polenta.
- It's hard to know when they are cooked through, but don't worry too much if you cut the muffins in half and they aren't 100% cooked, remember you can toast them!
Vegetarian Eggs Benedict is my favourite way to enjoy English Muffins, but you can also toast them and spread with butter and jam. You could also top them with cheese, tofu, avocado, scrambled eggs, baked beans... the options really are endless!!
Recommended equipment & ingredients*
| Stand mixer with dough hook | Fast action yeast | Rolling pin |
| Silicone mat | Round cutters | Frying Pan |
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More Breakfast recipes...
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| English Muffins | Staffordshire Oatcakes | Homemade Sweet Waffles |
Ingredients
- 360 g Strong white bread flour
- 1 sachet Fast action dried yeast
- 1 tsp Salt
- 150 g Natural yoghurt
- 200 ml Milk Warmed for 30 seconds in the microwave
- 3 tbsp Semolina
- Oil, for greasing the pan
Instructions
- Add the flour, salt and yeast to a large mixing bowl and stir together. Make sure you pour the salt and yeast on opposite sides of the bowl as pouring yeast and salt on top of each other can kill the yeast
- Add the yoghurt and mix it in
- Add the milk slowly and mix it in to form a slightly sticky dough, you may not need all of it
- Knead the dough on a floured surface for 10 minutes, or in a stand mixer with a dough hook
- Put the dough into an oiled bowl, cover with cling film and put in a warm place to prove for 1 hour
- Prepare some baking trays lined with baking paper and dust with half of the semolina
- Tip the dough out onto a well floured surface and roll or press it out to about 1.5cm thick
- Cut out rounds using a 9cm cutter and place them onto the baking trays
- Leave to prove for 30 minutes
- Heat a frying pan or griddle to a low heat and grease with oil
- Cook the dough rounds for 6-7 minutes on each side, until dark golden brown and puffed up
- They can be toasted and served immediately with your choice of toppings, or stored in an airtight container for 3 days. They can also be frozen
Recipe adapted from A Kick At The Pantry Door.
If you like this, check out more of my Bread recipes!
Pin it for later!
Victoria Lee
Kat they look amazing!!! Well done! So fluffy and they rose beautifully! I'm so glad that the recipe worked for you 🙂 and thank you for such lovely comments 🙂 xx
Kat BakingExplorer
Thank you so much for the recipe!! I was so happy these went well 🙂
Marvelle
They looked absolutely awesome! You really nailed it! I attempted a very simple cob this week as all my past efforts with bread have been an absolute fail! It turned out OK! A little salty, despite following the recipe, but still yummy and not doughy in the slightest! 🙂
Kat BakingExplorer
Thank you!! Bread is so hard I agree, it's all so different. Glad your cob went well and was yummy 🙂
Stuart Vettese
Lovely looking muffins Kat 🙂
Kat BakingExplorer
Thanks Stuart!
Debbie @ TheMondayBaker
These look very tasty! GBBO nearly put me off trying muffins as they made it seem very complicated so thanks for showing that us mortals can achieve decent muffins if we try. I'm thing a lazy Saturday breakfast stuffed with sausages and brown sauce. Debbie.
Kat BakingExplorer
Thanks Debbie! I'm glad to have shown that they are easy to do at home for a first timer 🙂 that is one of my main aim's with my baking!
Lauren Roffey
Great looking muffins Kat 🙂
Kat BakingExplorer
Thanks Lauren!
Hannah Evans
I've been loving English Muffins recently, so pretty excited to come across this! Pinning now, and can't wait to try the recipe 🙂 Thanks for sharing!
Hannah ♫
Sew Lah Tea Dough
Kat BakingExplorer
Thanks for pinning Hannah and hope you enjoy making (and eating!) these!