Happy Father’s Day!
My husband gets to spend Father’s Day installing new flooring in our family room so I thought the least I could do is cook him some good food, starting with breakfast. Since I’d already made two batches of doughnuts this week, I didn’t want to make an overly sweet breakfast. I decided on English muffins.
English muffins require very little actual work, just some time to let them ferment. You stir the dough together the evening before and let it sit at room temperature for 12-14 hours until you have some bubbles on the top of the dough. No kneading require whatsoever! The long overnight fermentation makes bubbles in the dough and gives you those lovely nooks and crannies that are characteristic of English Muffins. Perfect for spreading butter and some jam!
I have made English muffins before, but recently came across a recipe that covers the pan as you cook them to create more steam and a better rise in the muffins. This reminded me of my Naan recipe so I decided to also spray the tops of the muffins before covering them to add even more steam. This worked out really well. The English muffins rose well, were tender in the middle and were not dry at all. I encourage you to try these as well. They taste way better than store bought!
There is a bit of rising time in the morning after you cut the English muffins and they should cool after they are cooked for the best texture inside. It’s about an hour and a half of time in the morning so if you want to have them for breakfast you will either have to get up a bit earlier or make them the day before and toast them for breakfast in the morning.
Because I have been cooking a lot of other things this weekend, I didn’t document as many steps with pictures as I should have, but the recipe is quite easy to follow.
[recipe title=”Easy No-Knead English Muffins” servings=”8 muffins” cooktime=”14-16 hours including fermentation and rising” difficulty=”easy” description=”These English muffins require no kneading at all and come out fluffy with lovely nooks and crannies.”]
– 2/3 cup milk (I use whole milk)
– 1/2 cup water
– 1 tbsp unsalted butter
– 1/2 tsp yeast
– 2 1/2 cups (12.5 oz) all-purpose flour
– 1/2 tsp salt
1. Place milk, water and butter in a liquid measuring cup and microwave for 20-30 seconds until butter is just melted and liquid is warm but not hot.
2. Whisk yeast into milk mixture and set aside for 5 minutes.
3. Meanwhile, stir together flour and salt.
4. Stir milk mixture into flour mixture until you have a shaggy ball. Then cover and let sit at room temperature for 12-14 hours. When fermentation is done you should see a few bubbles on top of the dough.
5. Turn out dough onto a floured counter and let sit for 10 minutes to relax the gluten.
6. Roll out to 1 inch thick, then cut into rounds with a 3 inch cutter, re-rolling as needed.
7. Transfer to a floured baking sheet, cover and let rise for 45 minutes.
8. Heat a 12 inch cast iron or non-stick skillet over medium to medium-low heat.
9. Using a floured spatula, carefully transfer 4 rounds into your skillet, spacing them 1 1/2 to 2 inches apart.
10. Spray tops of muffins with water then cover the skillet and cook for 6-7 minutes until bottoms are golden brown.
11. Flip the muffins then cook another 3-4 minutes until other side is golden.
12. Remove to a wire rack and repeat cooking with remaining muffins.
13. Cool 20-30 minutes before eating.
After activating yeast into warm milk mixture, stir it into your flour mixture to form a shaggy ball. Cover and let ferment overnight for 12-14 hours.
After fermenting the dough, turn onto a floured counter. Cover and let relax for 10 minutes.
Roll dough to 1 inch thick and cut into rounds with a 3-inch cutter, re-rolling as needed. Then put onto a floured baking tray. Cover and let rise for 45 minutes.
Preheat a 12-inch skillet over medium to medium low heat. Carefully transfer 4 rounds with a floured spatula into the skillet. Spray with water and cover. Cook for 6-7 minutes until golden on the bottom.
Flip muffins, cover and cook for 3-4 minutes until golden on the bottom. Let cool on rack for 20-30 minutes before cutting.
The overnight fermentation creates air bubbles in the dough, which makes wonderful nooks and crannies when cooked.
Perfect for spreading with butter and jam!