Easy English Muffins

Carlene Thomas RDN
Carlene Thomas RDN
January 21, 2022
English muffins can be difficult to make from scratch, thanks to a sticky dough and imprecise griddle cooking. After all, medium heat on one person’s stove top can equal high on someone else’s! This recipe however, uses an easy-to-handle dough that gets a hands-free overnight fridge proof so you can bake on your schedule. Plus, by cooking on a hot cast iron skillet in the Anova Precision Oven, you only need a total of six minutes to get these perfect. No guessing required. Note: After further testing, this recipe has been updated to use more milk for a better texture, as well as a longer bake at high temperature.
Serves
16
Prep Time
09:45
Cook Time
00:11
Easy English Muffins
2 (1)
170
Ingredients
2.25 cups
whole milk, heated to 105°F (41°C)
2 Tbsp
granulated sugar
2.25 tsp
active dry yeast
4 Tbsp
unsalted butter, melted and cooled
1 large
egg, beaten
5 cups
bread flour
2.25 tsp
kosher salt
¼ cup
cornmeal
Steps

1. Make Milk Mixture

In a large measuring cup, whisk together the milk, sugar, and yeast. Let sit until foamy, about 5 minutes. Whisk in the butter and egg.
Make Milk Mixture

2. Knead Dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Turn the mixer on to low speed and gradually pour in the milk mixture. Increase the speed to medium and knead until the dough is smooth but still sticky, about 5 minutes.
Knead Dough

3. Chill

Transfer the dough to an oiled bowl. Turn the dough to coat in the oil. Cover the bowl with plastic and refrigerate for at least 8 hours, or up to 24 hours.
Chill

4. Shape

Divide the dough into 16 (78-gram) pieces. Roll each piece into a taut ball, and then pat into a disc about 3 inches across. Line a sheet pan with parchment paper and sprinkle with some of the cornmeal. Place the dough disks on the prepared pan and sprinkle the tops with the remaining cornmeal. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
Shape

5. Preheat Oven and Skillet

Rack
While the muffins proof, place a large cast iron skillet in the oven and turn it on.
Sous Vide Mode: Off
Steam: 100%
Temp: 450°F
Heat: Rear

6. Continue to Heat Skillet

Rack
Once the oven is hot, continue to heat the skillet for 5 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 450°F
Heat: Rear
00:05 Timer

7. Begin Cooking

Rack
Pat the proofed muffins down gently so that they are about 3/4 inch (2cm) tall. Carefully remove the skillet from the oven and add enough muffins to fill the skillet without touching. Return to the oven and cook with steam for 3 minutes.
Begin Cooking
Sous Vide Mode: Off
Steam: 100%
Temp: 450°F
Heat: Rear
00:03 Timer

8. Flip and Finish

Rack
Carefully remove the skillet, flip the muffins, then return to the oven cook with dry heat until browned on both sides and the internal temperature is about 185°F (85°C), 3 minutes.
Flip and Finish
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear
00:03 Timer

9. Cool and Repeat

Transfer the muffins to a wire rack to cool for at least 30 minutes. Meanwhile, return the skillet to the oven and repeat steps 7 and 8 to cook the remaining muffins.
Cool and Repeat

10. Toast and Serve

Split the muffins with a fork, toast, and serve with butter and jam. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Toast and Serve
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