Paul Hollywood’s English Muffins
English muffins have been a staple breakfast dish for centuries, and with the help of British celebrity baker Paul Hollywood, they’re now easier than ever to make at home. This classic recipe will give you delicious, light and fluffy English muffins that taste just like the ones you’d find at a cafe.
The key to making perfect English muffins is to pay close attention to the technique – a few little extras, such as lightly brushing the muffins with a beaten egg, will give your muffins that classic, restaurant-quality finish. Enjoy these warm with a slather of butter and honey, and they’ll be a guaranteed hit with the family.
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 1 cup warm milk
- 2 tablespoons butter, melted
- 1 large egg, lightly beaten
- A few tablespoons of extra butter to smear on the griddle
- In the bowl of a stand mixer, combine the flour, salt, sugar, and yeast and mix together.
- Add in the warm milk, melted butter, and egg, and mix until a dough forms. If the dough is too dry, add a teaspoon or two of warm water and mix again.
- Transfer the dough to a lightly floured surface and knead for a few minutes until it’s smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover with a damp cloth, and set aside to rise until it’s doubled in size, about 1 hour.
- Preheat a griddle or large skillet over medium-low heat.
- Turn the dough out onto a lightly floured surface and divide into 12 equal portions. Shape each portion into a round and place on a lightly floured baking sheet. Cover with a damp cloth and let rise for 30 minutes.
- When the muffins have risen, lightly brush each one with the beaten egg.
- Smear the griddle with butter, then carefully place the muffins on the griddle and cook for about 8 minutes on each side, or until golden brown.
- Transfer the muffins to a wire rack to cool slightly.
- Serve warm with butter and honey or your favorite topping!