At Fitzbillies we make and serve hundreds of English muffins each week. They are usually hidden underneath eggs Benedict, eggs Florentine or eggs Royale and are the unsung heroes of some of the most popular dishes on our brunch menu. They are equally good toasted and served with butter for tea on a winter afternoon.
Makes 12 muffins
190ml milk, full-fat or semi-skimmed, cold
190ml warm hand-hot water, around 37°C
40g unsalted butter, softened, plus extra for greasing, or use cooking oil
305g plain flour
305g strong white flour, plus extra for dusting
16g salt
8g caster sugar
12g fresh yeast
7g dried active yeast
250g semolina, for dusting the baking tray
Using a stand mixer with a dough hook, put the milk, warm water and butter into the mixing bowl, then add the flours, salt, sugar and yeasts, making sure the yeasts and the salt are kept as far away from each other as possible (as the salt will attack and weaken the yeast). Mix on a slow setting for about 4 minutes, scraping down the sides of the bowl occasionally, then turn the mixer onto a faster setting for approximately 4 minutes, or until the dough looks smooth and shiny. The dough should be fairly wet, so try to resist adding extra flour, as this is the secret to amazing pillow-soft muffins.
Tip out onto a lightly floured surface, knead gently for 30 seconds and then return the dough to the bowl. The dough will feel slightly warm; don’t worry, this is all part of the process to encourage the yeast activity. Cover the bowl with a damp tea towel, cling film or a large plate. Leave at room temperature for an hour, during which it will increase in volume.
Now turn the dough out onto a lightly floured work surface and divide into 12 pieces, about 90g each. Shape them in your hands into round balls – don’t worry if your balls are misshapen, as they will come out fine in the end.
Dust a baking tray with semolina and arrange the dough balls on it. Cover with a damp tea towel and leave at room temperature for 30 minutes.
Warm a griddle pan, flat grill or heavy-bottomed pan on a medium heat on the hob. You will be using metal muffin rings, so please don’t use your best non-stick pan. Grease your muffin rings with butter or cooking oil and place them onto the hot pan – the rings work best when they are hot. When your dough balls are ready, gently drop them into the rings on the hot pan. After 7 minutes, remove the rings, leaving the muffins on the pan.
Turn the muffins over (the tops should be a nice golden colour) and leave on the pan for a further 7 minutes, then remove and place on a cooling rack. You will need to do this in batches. Allow to cool, then slice, toast and slather with butter.