ENGLISH MUFFINS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add flour, salt, sugar, and yeast into bowl and whiskey to combine.

Step 2

Cut butter into small cube and mix with dry ingredients until well incorporated into a sand-like consistency.

Step 3

Add milk and water and mix with dough hook attachment until dough is supple, bouncy, and we'll kneaded.

Step 4

Roll dough into a taught bowl and let sit in a well-greased, airtight container overnight in the refrigerator.

Step 5

Divide dough into 12 equal portions, rolling each one into taught, mini balls

Step 6

Line two baking sheets with semolina flour and coat each dough ball thoroughly.

Step 7

After fully coating, press each ball down with your hand until the thickness is not more than one inch.

Step 8

Cover with a damp towel, and let proof at room temperature for 1-2 hours or until doubled in size.

Step 9

After dough has risen sufficiently, head a cast iron griddle or pan to 350°F before GENTLY placing each muffin on the griddle so they do not deflate.

Step 10

Do NOT flip the muffin on the initial contact with the griddle. This will cause them to deflate, and you don't want that.

Step 11

Flip and rotate each muffin on the griddle for 6-9 minutes until crisp and cooked to your point (should be around 200°F internal temperature).

Step 12

Place on a wire rack to cool. Rinse and repeat with remaining muffins.

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