A few weeks back, while we were on vacation in Central Oregon, I took the opportunity to try out some new recipes, particularly some things I wouldn’t normally take the time to bake at home.
I had been curious about making my own English Muffins for the last year or so after reading an article on the process. It took a post on the King Arthur Flour ‘Baker’s Banter’ blog to get me to finally take the step.
The process wasn’t too complicated, though the dough was substantially ‘wetter’ and ‘looser’ than I would have expected. The recipe directions say to form the dough by hand before placing it in the rings – that wasn’t going to happen. No matter, I used a 1/2 cup measuring cup to handle the batter and it worked out just fine. As for the muffin rings – well, I was on vacation and didn’t own any, so I ran to a nearby kitchen supply store and picked up (4) 4″ diameter round metal cookie cutters for $2 – they were a bit flimsy, but worked great – you don’t need heavy duty for this recipe. If you want to buy ‘official’ muffin rings (which work for pancakes and for eggs as well), you can get them at King Arthur Flour, or a number of other online stores.
The only thing that didn’t work well for me was the cooking temperature. As you can see in the photo, these turned out pretty dark. My Calphalon square skillet did a great job, but I just didn’t need as much heat as I thought – medium low seemed to be plenty of heat. These little guys need to sit on the grill for awhile, so it’s best not to get things too hot. I did 2 batches, but by the time I finally got the temp dialed in, I was out of batter.
The final product was fantastic – the texture and taste were better than any I had ever bought in a store. I made them into breakfast sandwiches using ham, provolone and egg – they got gobbled up by the anxiously awaiting diners. One thing I will do differently next time is buy more rings – these take quite awhile to cook, so I would rather do a whole batch on a big griddle at one time. This is one recipe I will definitely make again, when I have the time. Click here for a copy of the recipe.