How to make English muffins

Stop buying your English Muffins, here’s a quick & easy way to make them instead! Crafted from simple ingredients, they’re fresh & soft with a crisp exterior and airy interior, perfect for Eggs Benedict or Breakfast Muffins.

English muffins (8 Portions)

450g Flour (strong)
1tsp Salt
1tsp Sugar
10g Yeast (dried)
50g Butter
250g Milk (whole)

1. Make the milk slightly warm and melt the butter inside. Mix all ingredients well for 5 minutes with the dough hook.

2. Leave to prove for 20/30 minutes (until doubled in size), roll to the correct thickness using fine semolina, can cut into disks.

3. Leave for another 20/30 minutes and prove covered. They should double in size.

4. Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw cook in a hot oven for 5/10 minutes.