English Muffins Made Easy Recipe
This is only very slightly tweaked from Alton Brown's recipe from the Food Network. The dough is SUPER gooey -- resist the urge to add more flour -- but the end result is wonderful. Mr. Brown suggests 3 inch metal rings or small tuna cans with the top and bottom removed as "mold" for these. Tuna cans are made so that won't work anymore. I used Egg Fry rings.
Ingredients
- 1/2 cup non-fat powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 cup hot water
- 2 1/2 teaspoons yeast (1 envelope)
- 1/8 teaspoon sugar
- 1/3 cup warm water
- 2 cups all-purpose flour, sifted
Instructions
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1 teaspoon of salt, shortening and hot water.
- Stir until the sugar and salt are dissolved.
- In another bowl, combine the yeast, 1/3 cup of water and 1/8 teaspoon of sugar. Let it sit until the yeast has dissolved and begins to foam.
- Add the yeast mixture to the powdered milk mixture.
- Add flour and mix thoroughly.
- Cover and let rise for 60 minutes.
- Preheat griddle to 300 degrees F. Grease rings.
- Fill the rings about 2/3 of the way and let them cook for about 5 minutes until golden brown. Flip them over and cook for about 5 more minutes.
- I can't stress enough, this dough is very gooey. RESIST the urge to add more flour to make it more like dough you're used to.
- I tend to cook with powdered milk anyway, but I can't see why you couldn't substitute fresh milk. Between the two amounts of water, the amount of powder is about right for "regular" milk.
Add Your Own Notes
Nutrition
Serving: 111gCalories: 330.2kcalCarbohydrates: 59.7gProtein: 12.8gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 665.7mgFiber: 2.2gSugar: 11.2g
Tried this recipe?Let us know how it was!