Honungsvägen

My deliciously tender, soft, buttery, and crispy English Muffins will put store-bought ones to shame. While they can be just a little tricky to make, they are absolutely worth it. Once baked, gently split open and reveal all of those classic nooks and crannies.

These babies should definitely be your next weekend project. It’s oh so worth it.

These English Muffins have it all:

• Crispy, airy, and delicious nooks and crannies. Just wait until some butter and jam melts into allll the little nooks and crannies, you’ll swoon
• You can use these to make homemade freezer sandwiches as well. These also freeze very well on their own too
• Cornmeal helps with the crispy exterior

The dough is wet and very stick. You will be tempted to add more flour but don’t do it! It’s one of the reasons why it has all those nooks and crannies!

Total time: 1h and 50 minutes
Difficulty level: Medium
Yields: About 15 muffins

Ingredients:
3 cups all-purpose flour (365g)
2 tsp yeast instant
2 teaspoon salt
1 tbsp sugar
3/4 cup milk
1/2 cup water
4 tablespoons butter (56g)
1 large egg, room temperature
cornmeal for dusting or Semolina

Directions:
Stir together the milk, water, and sugar in a bowl or measuring cup and warm in the microwave to 110F (43C) add the yeast and gently stir. Set aside for 5 minutes until a foamy top develops.

While the yeast activates, combine the flour and salt in the bowl of your mixer and whisk together with a paddle attachment.
Mix the egg and melted butter into the milk mixture and pour the liquid into your flour mixture while mixing on low. Increase the speed to medium-high and mix for about 6-7 minutes or until the dough is elastic and smooth, it will be VERY sticky.

Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot for 1 hour. If you wish at this point, you can instead refrigerate the dough overnight, and when ready to use, let sit out in room temp for an hour.

Transfer the dough to a floured surface then gently spread out and GENTLY pat down until just under an inch thick. Line two baking sheets with parchment paper and sprinkle generously with cornmeal/semolina.

Use a 3 inch round cutter or sharp drinking cup to cut your muffins then gently transfer them to the prepared baking sheets using two spatulas. If there’s a bunch of unused dough: Re-roll the scraps and continue cutting until the dough is used up. Cover the muffins loosely with plastic and place in a warm spot to rise for about 30 minutes.

Place a large Cast Iron skillet over very low heat. Once you can feel the heat with your hand hovering, sprinkle the surface with cornmeal and then carefully place 3-4 muffins on the pan. Cover and cook for 5-7 minutes. Then carefully flip and cook for another 5 minutes or so.
Brush off the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins.

If your muffins aren’t quite done in the middle; you can cook them in a 350F preheated oven for an additional 3-5 minutes.