English Muffins

Paul Hollywood's easy English muffins are kneaded, proved twice, and griddled until golden for a soft, classic texture.

Baking Vegetarian Bread Breakfast

Estimated Nutrition

Calories

181.6

kcal / serving

1452.5 kcal total

Carbs

31.2g

per serving

249.2 g total

Fat

3.6g

per serving

28.4 g total

Protein

6.2g

per serving

49.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fast-Action Yeast

Caster Sugar

Dairy

Butter

softened and cut into small pieces

piece

Egg

medium free-range, lightly beaten

170

Milk

GrainsCereals

300

Bread Flour

strong white, plus extra for flouring

Semolina

plus extra for dusting

NutsSeeds

Salt

OilsFats

tsp

Oil

for greasing

Method

Mix flour, yeast, salt, sugar, butter, egg, and milk into a soft dough.

Griddle muffins on a low heat for 6 minutes per side in a heavy frying pan.

Leave the muffins to prove for another 30 minutes.

Cut eight muffins using a 9cm cutter and place on trays, dusting tops with semolina.

Dust two baking trays with semolina.

Roll out dough on a surface dusted with flour and semolina to a thickness of 2.5cm.

Place dough in a greased bowl and prove for one hour until doubled in size.

Knead the dough on a floured surface for 10 minutes until smooth and stretchy.