English Muffins IV

By Addie

If you’re wondering just what the difference is between these and store-bought English muffins, I can tell you that they are softer, less “dry” tasting, and have more flavor. The texture and “crumb” inside them is delightful... definitely worth the effort.

Ingredients

• 1/2 cup warm water
• 3 teaspoons yeast
• 1 Tablespoon sugar
• 1 cup hot water
• 1 Tablespoon shortening
• 1 teaspoon sugar
• 1/2 cup non-fat dry milk powder
• 2 1/2 cups flour
• 1 teaspoon salt
• Oil or cooking spray for

Preparation

Step 1

In a mixing bowl, whisk together the warm water, yeast, and sugar and set aside until foamy.


Meanwhile, stir together the hot water, shortening, sugar, and non fat dry milk powder in a small saucepan or microwave-safe bowl and heat until the shortening starts to melt and the sugar dissolves (about 1 minute in microwave.) Set aside to cool until lukewarm.


Add the water & shortening mixture to the water & yeast mixture in mixing bowl. Using the paddle attachment of a stand mixer (or a wooden spoon and a really strong arm!) add 1 1/2 cups of the sifted flour mixture, and mix on low until combined. Turn mixer to medium low (about speed 3 on a KitchenAid) and slowly add additional flour, a few tablespoons at a time, until you get a stringy, springy, wet batter. Cover and set aside to rest for half and hour.


After resting, turn the mixer back on for about 2-3 minutes on low speed. The batter should be really stringy now, and relatively difficult to finagle, so the next part is the only tricky phase.


Preheat a griddle or cast iron skillet to around 300°F. (I say around, because on my electric skillet 300° is too hot, although 275° is not hot enough; you’ll have to keep an eye on things.) If you have egg rings, wipe with a little oil or hit them with cooking spray, and place on the heated griddle. Ladle a scant 1/3 cup into each ring. (Note: These rings vary in size. You’ll be aiming to fill the rings *just* to their tops; err on the side of scant-ness rather than overfilling, if necessary. They’re going to “poof” a little while cooking.)


Cover the skillet or griddle and cook for about 5 minutes, then flip them over and cover again, cooking for another 5 or 6 minutes. Remove to a rack in a warm oven to hold while you cook the rest of the muffins.


Comments:

I don't have rings and can't find them where I live. How can I shape the muffins without?

REPLY: You can probably order the rings online someplace, but you can also make them without (I've done it when I want to make a lot more than 2 at a time, which is how many egg rings I own.) They just won't be perfectly round. I used a measuring cup and they spread out like pancakes when you pour the batter on the griddle.