Anna's English Muffins

SERVES
16

Anna Olson
Bake With Anna Olson

Anna's recipe for crisp-on-the-outside, tender-on-the-inside English muf ns is bound to produce a tasty snack for everyone in
your household.

DIRECTIONS FOR: ANNA'S ENGLISH MUFFINS

INGREDIENTS

Starter
2 cups (500 mL) lukewarm water
2 cups (400 g) bread our

1 tsp (5 g) instant dry yeast

1 tsp (6 g) honey

Dough
4 cups (600 g) bread our
2 Tbsp (30 g) unsalted butter, at room temperature

1 cups (310 mL) lukewarm water

1 cup + 2 Tbsp (300 g) Starter
2 tsp (1 pkg/8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
Cornmeal, for sprinkling

DIRECTIONS

Starter
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, our, yeast and honey
together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles
to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muf ns are
made, you can add more our & water and keep the starter going it will improve over time (and needs feeding every other
day) and should be stored in the fridge after the rst 2 days.

Dough
1. For the dough, place the our in the bowl of a stand mixer tted with the hook attachment and add the butter. Use a pastry
cutter to work in the butter by hand, until pieces of butter are no longer visible.
2. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed
for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let
it sit on the counter for about an hour, until doubled in size.
3. Turn the dough out onto a lightly oured work surface and roll it out with a rolling pin (sprinkling with our as needed) to just
over -inch (12 mm) thick. Use a 3 - 3 -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined
baking tray with cornmeal and place the muf ns on the tray. Sprinkle the tops of the muf ns with cornmeal, cover with a tea
towel and let rest 20 minutes.
4. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muf ns (dont
overcrowd the pan you may have to do this in batches) 2 minutes on each side, until browned. Once all the muf ns are
griddled, bake them for about 10 minutes, until browned a little further. Cool the muf ns for at least 30 minutes before
enjoying.

TIPS AND SUBSTITUTIONS

The muf ns can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muf n
in half before toasting.

See more: Bake, Breakfast, Brunch

http://www.foodnetwork.ca/recipe/annas-english-muf ns/19418/