Tyler's English Muffins
Breakfast

Tyler's English Muffins

Ingredients

  • 12 g. (2 Tbl+1 tsp) Active Dry Yeast
  • 50 g. (1/4 c.) lukewarm water
  • 400 g. (1 3/4 c.) buttermilk, lukewarm (microwave or heat slowly on stove top)
  • 600 g. (4 c.) Bread Flour
  • 50 g. (1/4 c.) sugar
  • 22 g. (1 Tbl+2 tsp) Kosher Salt
  • 70 g. (5 Tbl.) Unsalted Butter, room temp
  • Cornmeal as needed for dusting
  • Veg oil or Clarified Butter as needed for pan frying
  • Veg spray for bowl

Directions

  1. Combine yeast and water, dissolve in mixing bowl.

  2. Add buttermilk, flour, sugar, salt and mix for 3-4 min.

  3. Add room temp. Butter a Tbl. at a time.

  4. Knead by hand for 7-8 min.

  5. Spray large bowl and add dough cover with damp towel or plastic wrap let dough rise for 1 hour punch down, then put in fridge for 30 minutes or overnight

  6. Scatter out thin layer of flour and roll out dough cut as thick as you want, remember they will proof (rise about double) Cut as big as you want.

  7. Warm up oil in cast iron or enamel crock on med low heat/setting. Turn on oven to 250F

  8. Cut Muffins put on a sheet tray with corn meal sprinkled bottom and on top. Cover with damp towel and let rise until nice and spongy.

  9. When crock or cast iron is nice and med heat place muffins delicately & fry in cast iron until golden brown and flip put on sheet tray and bake until cooked through about 10 min.