This English muffin was inspired by one served at the?Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn’t actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.
Ingredients
- 1 ½ teaspoons active dry yeast, divided
- 2 cups all-purpose flour, divided, plus more for rolling
- ¾ cup warm water, divided
- 2 teaspoons vegetable oil
- 1 teaspoon kosher salt
- 1 egg white
- 2 tablespoons cornmeal, or as needed
- ¼ cup clarified butter (ghee)
Directions
Step 1
Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
Step 2
Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
Step 3
Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
Step 4
Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 256 | |
% Daily Value * | |
Total Fat11g | 13% |
Saturated Fat6g | 28% |
Cholesterol22mg | 7% |
Sodium332mg | 14% |
Total Carbohydrate35g | 13% |
Dietary Fiber2g | 5% |
Total Sugars0g | |
Protein6g | |
Calcium9mg | 1% |
Iron2mg | 12% |
Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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