Unlike other muffins, English muffins are yeast-risen and are griddled instead of baked. Use your Wolf Griddle to make these fresh English muffins for the perfect start to your day!
Yield: Approximately two dozen English muffins
- 1 cup milk
- 1 cup water
- 2 ¼ tsp. (one packet) active dry yeast
- 2 tbsp. granulated sugar
- ¼ cup vegetable shortening, melted
- 6 cups all-purpose flour
- 1 tsp. Kosher salt
- Add milk and water into a small saucepan and warm to approximately 110F.
- Add sugar to milk and stir, then add the yeast and stir. The yeast should activate; you will know this is completed when there are no more clumps of yeast after stirring a few times.
- Add milk/water/yeast mixture to a stand mixer with a dough hook and add the rest of the ingredients.
- Knead on a low speed until a dough is formed and is no longer sticky to the touch, about 10 minutes.
- Place dough in a greased bowl, cover with a damp towel and let rise in your Wolf oven on proof mode for one hour or till doubled in size.
- Punch down dough and on a lightly floured surface, roll the dough out to a half-inch thickness. Using a cookie cutter with a 3-inch diameter, cut out approximately 24 muffins. Place them on a baking sheet lined with parchment paper spaced about one inch apart.
- Proof the muffins for another 30 minutes, covered.
- Preheat your Wolf Griddle to 450F (highest heat.)
- Griddle muffins until golden brown and crisp, about 3-5 minutes on each side. Do not flatten the muffins with a spatula while on the griddle.
- Toast your English muffins and spread on butter or jam for the perfect morning bite to eat! These muffins also freeze very well!