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…
|English Muffins||Staffordshire Oatcakes|
Tasty bread muffins perfect for Eggs Benedict
- 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
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!
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