Little English muffins

We bought some honeycombs from New Zealand lately. That’s something new to us. I never had honeycomb before and I don’t like the idea of just eating that like a snack (as described by the seller). So I have been thinking and searching for different ways to incorporate honeycomb into a meal or a dish.

I came across this webpage of having honeycomb with cheese and caramelized onions on top of English muffins. My first reaction of seeing that idea was “Ha! Now I have more reasons to make some English muffins”. I first followed the recipe from my favorite bread book but after two attempts, I was pretty sure there must be a typo mistake in the ingredient sections. Then I changed to the recipe from Paul Hollywood, who is one of the judges of the Great British Bake Off.

This recipe gives very nice and soft English muffins. I actually lost almost 100% of my interest on McD rubbery muffins after this. As English muffins was one of the technical challenges of the Great British Bake Off, I had a good start because I have rough ideas of what should I take note in the making process. It is not a difficult recipe but you have to pay attention in cooking the muffins as they could be easily undercooked in the inside but burned on the outside.

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I had the muffins with different topping such as sauté spinach and mushrooms, poached egg  and sweet onion dip. Even eating a plain muffin was not a bad idea since it has a pleasant smell and taste of milk and butter. We finished the muffins over 2-3 days and it was only until I was about to write this post, I realized I my honeycomb was still sitting in the cabinet, unopened.

I can’t believe that I have totally forgot about my original plan!

English muffins

Serves At least 12
Prep time 2 hours
Cook time 30 minutes
Total time 2 hours, 30 minutes
Allergy Egg, Milk
Meal type Bread, Breakfast
Region British
Website BBC food recipe by Paul Hollywood

Ingredients

  • 300g white bread flour
  • 6g instant dried yeast
  • 6g salt
  • 15g caster sugar
  • 15g softened butter (in small pieces)
  • 1 egg (lightly beaten)
  • 170ml milk (luke warm)
  • 15g polenta
  • Olive oil

Directions

Step 1
Add flour into a large mixing bowl. Add yeast on one side of the flour and the salt to the other side of the flour. Mix the sugar, butter, egg and milk to the flour to form a soft dough. Knead the dough on a lightly floured surface for 10-20 minutes until smooth and elastic.
Step 2
Allow the dough to prove in a lightly greased (with oil) bowl until doubled in size. More details of kneading and proving please refer to Basic bread recipe
Step 3
Dust the work surface with a mixture of polenta and flour. Roll out the dough to about 1.5 - 2.0 cm. Cut out muffins by using a 9cm round cutter. Lightly dust the baking trays with polenta. Place the muffins on the baking trays and allow them to prove for at least another 30 minutes.
Step 4
Heat a frying pan on the hob at a very low heat. Cook the muffins for 6 minutes. Flip over the muffins and cook on the other side for another 5-6 minutes on the other side.

Note

Cooking time varies depending on the thickness of the muffins. Try to cook one muffin first and time the cooking time, then cut the muffin to check if it is cooked inside.

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