You can buy English muffins in the supermarket all over Great Britain and a few other countries. I made these thinking they would be similar to these, as most people do, but they were so much better.
I found this recipe here.
I like them toasted with lots of butter and a little honey.
- 225 ml whole milk
- 1 teaspoon sugar
- 7 gr sachet of dried yeast
- 450 gr plain flour
- 1 teaspoon salt
- 55 gr lard
Pour the milk into a small saucepan and heat over a low heat, just until it’s warm enough to comfortably dip your finger in.
Pour the milk into a small bowl and add the sugar and yeast. Stir with a wooden spoon and leave in a warm (not hot) place for about 10 minutes, or until the mixture is bubbly at the top.
Sift the flour and salt into a large bowl. Make a well in the middle and pour in the milk mixture. Mix together with a wooden spoon and then your hands and mix to a dough. On a floured surface, knead this dough for about 10 minutes until the dough is smooth and stretchy.
Add this back to the large mixing bowl, cover with oiled clingfilm and allow to rise for an hour where it should double in size.
Once risen, roll this dough out on the floured surface until it is about 1cm (1/2 inch) thick. Using a good-sized coffee or tea-cup which is about 7.5cm (or 3 inches) in diameter, cut out rounds from the dough and place these on a baking tray. Allow these to rise again for around 30 minutes.
Heat a good-sized griddle or frying pan and grease with some of the lard. Fry the english muffins, in batches, on the pan on a low
heat for 7 minutes on each side and grease with lard in between each batch.
The English muffins can be stored in an air tight container for a few days.