Fresh Milled English Muffins
These Unsifted® English Muffins have been a long time coming! I'm delighted to share that these have a spongy texture, nooks and crannies, are easy to make AND are absolutely delicious. Plus, you don't need any special mixers or bread machines to whip these up. My family loves to make breakfast sandwiches with eggs, cheese and bacon or sausage on these. They are filling and perfect for all ages.
I know so many of you have been asking for the recipe for SO long. Thanks for your patience! I couldn't settle for using our standard Simple Sandwich recipe and just cooking it on the skillet. To be honest, it's taken me about 4-5 complete restarts to get this recipe to a place where I feel excited to share it. So many of the attempts I tried and continually tweaked were delicious.....BUT they were often just a basic dough cooked on the skillet. They were soft and fluffy inside...but that doesn't match the store-bough English Muffins I was trying to replicate.
One important note that I'd like to make is about the ingredients list. When you look through the recipe you'll notice it calls for arrowroot powder. This is an important ingredient for texture, so I don't recommend subbing or skipping it.
Checkout our reel on Instagram @unsifted.kc to get a visual overview of these beauties. All the details are below but in short, it's basically just:
- Mill the fresh flours
- Mix the dry ingredients
- Mix the wet ingredients
- Knead until its tacky
- Press out and separate balls
- Let rising
- Cook on a skillet
- Let them cool for an hour (this is important!)
- Open with a fork and enjoy!
Happy Unsifted baking!
Keira
Unsifted® English Muffins
**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for freshly milled English Muffins COMING SOON!**
PREP: 50 minutes
TOTAL: 2 hours 30 minutes
YIELD: 15-18 muffins
INGREDIENTS |
|
|
3 ¼ cups |
Unsifted® Basic Blend |
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2 Tbsp |
whole popcorn, for finishing |
|
¼ cup |
arrowroot powder |
|
2 tsp |
salt |
|
2 tsp |
instant yeast |
|
2 Tbsp |
honey |
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1 ½ cups |
water (lukewarm) |
|
½ cup |
whole milk (lukewarm) |
|
1 ½ Tbsp |
olive oil |
|
2 tsp |
apple cider vinegar |
INSTRUCTIONS:
1. Mill the fresh flour + popcorn flour
- Set WonderMill® dial to “Pastry”
- Mill 3 ¼ cups Unsifted® Basic Blend
- Set aside ¼ cup unsifted flour in a small bowl
- Add remaining unsifted flour to medium mixing bowl
- Set WonderMill® dial to “Course”
- Mill 2 Tbsp popcorn + set aside in a small bowl for finishing
(Note: If you are not using the WonderMill® we recommend you read your owners manual to ensure it can handle milling popcorn)
2. Add dry ingredients
- Add ¼ cup arrowroot powder
- Add 2 tsp salt
- Add 2 tsp instant yeast
- Mix well to combine
3. Add wet ingredients
Pro Tip: This dough should be tacky, but not overly sticky. The less flour added the lighter and softer texture will result.
- Add 2 Tbsp honey
- Add 1 ½ cups lukewarm water
- Add ½ cup lukewarm milk
- Add 1 ½ Tbsp olive oil
- Add 2 tsp apple cider vinegar
- Using dough whisk or hands, mix well until smooth texture and holds shape (about 3-5 minutes) Note: May add 1-2 Tbsp of flour, if needed
4. Shape the dough + Rise
Pro Tip: Be careful to not overproof dough, ensure that the dough is still rounded on top. If it is flat or spread thin, it is over proofed.
- Prepare sheet pan for dough to rise- do grease and do NOT use parchment paper
- Lightly dust counter with remaining unsifted flour (or use olive oil) to prevent sticking
- Separate dough into 15-18 rounds- do this by either weighing ~70g each and shaping into a tight disk OR flatten all dough to be approximately 1” thick then use 3” biscuit cutter to make circle rounds
- Dip bottom of dough into popcorn flour to prevent from sticking to pan
- Optional: Dip topside of dough lightly into popcorn flour
- Set directly on sheet pan, ugly and popcorn covered side down, about 3 inches apart
- Cover balls loosely with plastic wrap
- Let rise until doubled or passes the poke-test (about 25-45 minutes)
5. Cook on skillet + Cool for 1 hour
Pro Tip: Don’t be tempted to cook the muffins on a higher temp. or the nooks and crannies won’t develop as much.
- Preheat skillet(s) on low heat
- Using spatula, carefully transfer muffins ugly side down onto preheated skillet (no butter/oil on skillet)
- Cook for 8-12 minutes until bottom is light brown
- Gently flip to other side and cook for additional 4-8 minutes until browned (200-205F internal temp.)
- Let cool on cooling rack for at least 1 hour to allow nooks and crannies structure to setup
- Use fork to open each muffin to get maximum nooks and crannies
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STORAGE TIPS
Cooled English Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months. Do NOT store in the refrigerator, as this will make it go stale faster.
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VARIATIONS
Find our delicious VARIATIONS + TIPS on our hard-copy recipe card that is COMING IN THE FUTURE.
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