English Muffins

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English Muffins

Postby NCPaul » Sun Oct 31, 2010 12:27 pm

As they are known as is the US (I know they are different in the UK and are closer to crumpets :D ). I've wanted to make these for some time but I couldn't bring myself to buy muffin rings. Then I came across the tip that the rings from canning jars works as well; I have plenty of those, why didn't I think of that. I've tried two recipes from the web:

http://www.foodnetwork.com/recipes/alto ... index.html

http://www.kingarthurflour.com/recipes/ ... ins-recipe

I prefer the one from Alton Brown. I let the dough/batter rise for 2 hours until it looked like this:

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I cooked them in an electric frying pan at 300F (easier I think than on the stove).

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The rings are sprayed with oil and semolina flour is added.

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Six minutes per side with the lid on.

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Split (Alton Brown's recipe).

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Split (King Arthur Flour's recipe).

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Both had good hole structure and tasted fine. Alton Brown's recipe is more like the commerical product sold here and used by McDonalds. Enjoy your breakfast. :D
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Postby wheels » Sun Oct 31, 2010 1:40 pm

NCPaul - they look more like Muffins than Crumpets - and bloomin' good ones at that. :D :D

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Postby Oddley » Sun Oct 31, 2010 2:07 pm

NCPaul, they look bloody lovely.
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Postby tinca » Mon Nov 08, 2010 12:19 am

theres nothing nicer than muffin and bit of crumpet :P
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Postby Snags » Mon Nov 08, 2010 12:20 pm

boom tish
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Postby Snags » Mon Nov 08, 2010 12:25 pm

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Postby DanMcG » Mon Nov 08, 2010 10:29 pm

They look perfect Paul, thanks for sharing the method. One more thing I need to try...Dang
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Postby corromant » Mon Jan 16, 2012 12:48 pm

Just had a look at these recipe's & on the Alton Brown one it asks for "1 tablespoon shortening" I would assume this is fat of some sort, can someone enlighten me please.

.
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Postby Gill » Mon Jan 16, 2012 1:16 pm

When a recipe calls for 'shortening' it means to add the fat of your choice, usually either lard or butter.

The reason for this is that shortening helps yeast-based products to stay fresh for longer and it can improve the texture. I always add a knob of lard to my dough whenever I bake bread.
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Postby salumi512 » Mon Jan 16, 2012 3:05 pm

corromant wrote:Just had a look at these recipe's & on the Alton Brown one it asks for "1 tablespoon shortening" I would assume this is fat of some sort, can someone enlighten me please.
.


Shortening is the vegetable version of lard. Crisco is the most popular brand in the US.
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Postby franyanne » Fri Jan 20, 2012 3:56 pm

I think Trex would be a good option in the UK as a substitute, but lard would probably do. They look good, I am in the middle of trying my first batch of Wheels soft rolls, might have to give these a go too. :D
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Postby corromant » Mon Jan 23, 2012 12:49 pm

Thanks for clearing that up for me.
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Postby SweetCharly » Wed Feb 29, 2012 9:36 am

They look amazing! :D
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