Chef Tyler's Recipe Inspiration : Homemade English Muffins
Tyler's English Muffins
12 g. (2 Tbl+1 tsp) Active Dry Yeast
50 g. (1/4 c.) lukewarm water
400 g. (1 3/4 c.) buttermilk, lukewarm (microwave or heat slowly on stove top)
600 g. (4 c.) Bread Flour
50 g. (1/4 c.) sugar
22 g. (1 Tbl+2 tsp) Kosher Salt
70 g. (5 Tbl.) Unsalted Butter, room temp
Cornmeal as needed for dusting
Veg oil or Clarified Butter as needed for pan frying
Veg spray for bowl
Combine yeast and water, dissolve in mixing bowl.
Add buttermilk, flour, sugar, salt and mix for 3-4 min.
Add room temp. Butter a Tbl. at a time.
Knead by hand for 7-8 min.
Spray large bowl and add dough cover with damp towel or plastic wrap let dough rise for 1 hour punch down, then put in fridge for 30 minutes or overnight
Scatter out thin layer of flour and roll out dough cut as thick as you want, remember they will proof (rise about double) Cut as big as you want.
Warm up oil in cast iron or enamel crock on med low heat/setting. Turn on oven to 250F
Cut Muffins put on a sheet tray with corn meal sprinkled bottom and on top. Cover with damp towel and let rise until nice and spongy.
When crock or cast iron is nice and med heat place muffins delicately & fry in cast iron until golden brown and flip put on sheet tray and bake until cooked through about 10 min.