English muffins | Pastry recipes



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  • Make a batch of traditional English muffins in just three easy steps. It only takes five ingredients to make these classics.

    Topped with scrambled eggs, smoked salmon or just a butter spread, nothing beats homemade English muffins. These golden buns are made with just a handful of store cabinet ingredients; flour, salt, baking powder, sunflower oil and water. Cooks in just 20 minutes.


    • 500 g strong flour

    • 1 teaspoon of salt

    • 1 packet of easy to mix dry yeast

    • 2 tablespoons of sunflower oil

    • 300 ml of lukewarm water

    • You will also need:

    • Round cutter 8-9cm

    • Baking trays, greased

    • Stretch film


    • Sift the flour and salt into a large bowl. Stir in the yeast. Mix 300 ml of lukewarm water and oil and pour into the flour. Mix well until the ingredients come together, then knead for 5-10 minutes, until smooth and elastic.

    • Spread the dough on a lightly floured surface to a thickness of about 1 cm. Use the cutter to cut out circles. Place the rounds, well spaced, on a baking sheet. Cover with oiled cling film and leave in a warm place until it about doubles in size.

    • Heat a crepe maker or skillet over medium heat. Lightly grease the griddle or pan. Slide a palette knife under the muffins and gently transfer to the hot pan. Cook, 3 or 4 at a time, 3-4 minutes per side, until lightly browned. Remove from the pan and keep warm if serving immediately or transfer to a wire rack to cool.

    The best tips for making English muffins

    These muffins will keep for up to 3 months in the freezer. Thaw about 4 hours and serve toasted.

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