Recreate that restaurant-experience brunch at home with our English Muffins recipe. Perfect for eggs benedict, or just toasted with hot butter, practiced bakers can make our fresh English Muffins with Allinson white dough in six steps. Breakfast fans will also love our Wholemeal Bagels, made with Allinson wholemeal dough.
Method
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MIX
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
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KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
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RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.
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SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Dust the work surface with some semolina. Roll out the dough to 1.5cm thick, then cut out as many muffins as you can with a 8-9cm cookie cutter. Dust some baking sheets with more semolina and lift on the muffins with space to grow. Dust the tops with some more semolina.
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PROVE
Cover the dough again with a clean tea towel and leave to prove until puffed – about 20 minutes.
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BAKE
Heat a heavy-based frying pan or hot plate over a low-medium heat. Cook the muffins in batches for 4-5 minutes on each side until golden. Cool on a wire rack.
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A little grated cheese kneaded into the dough before rolling and stamping makes a lovely addition.
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