English Muffins
***Makes 12 Muffins
Starter:
3/4 Cup All-Purpose or Bread Flour
1/2 Cup Water
1/2 Tsp. Active Dry Yeast
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Dough:
1 Cup Whole Milk
1 Tsp. Active Dry Yeast​
2 Tbsp. Sugar
2 Tbsp. Unsalted Butter, Melted
1 Tsp. Salt
3 to 3 1/2 Cups All Purpose or Bread Flour
Butter
-Mix your starter ingredients in a small bowl until smooth and shiny
-Cover and let sit for at least an hour
-Whisk the milk, yeast and starter
-Add the Sugar, Butter, and Salt
-Add in the flour and mix with a spatula until a dough forms
-Turn the dough onto a floured surface and knead for 5-10 minutes until the dough slightly softens and forms a smooth ball
-Let the dough rise overnight in the fridge
-Turn the dough back onto a floured surface and divide into 12 equal pieces
-Roll each piece into a smooth, round ball
-Scatter flour over a baking sheet, place each ball in a muffin ring, and let rise for 1 1/2 - 2 hours
****If you don't have a muffin ring, you can place a cup over it
-Warm a skillet on medium heat, and add a small piece of butter (just enough to cover the skillet)
-Cook the muffins on each side until golden brown and press down on each side with a spatula to prevent them from rising too much
-If the muffins are browning too much, throw in an oven at 350ºF to finish them
-Transfer to a cooling rack, and work in batches with the rest of the muffins
(Cover and freeze the muffins for up to 3 months or put in an airtight container and they last for a few days)