Annas English Muffins Recipes 3s2a52

 Anna's English Muffins SERVES 16

Anna Olson Bake With Anna Olson Anna's recipe for crisp-on-the-outside, tender-on-the-inside English muf ns is bound to produce a tasty snack for everyone in your household.

DIRECTIONS FOR: ANNA'S ENGLISH MUFFINS INGREDIENTS

Starter 2 cups (500 mL) lukewarm water 2 ⅔ cups (400 g) bread our 1 ¼ tsp (5 g) instant dry yeast 1 tsp (6 g) honey

Dough 4 cups (600 g) bread our 2 Tbsp (30 g) unsalted butter, at room temperature 1 ¼ cups (310 mL) lukewarm water 1 cup + 2 Tbsp (300 g) Starter 2 ¼ tsp (1 pkg/8 g) instant dry yeast 1 Tbsp (15 g) salt 1 Tbsp (12 g) sugar Cornmeal, for sprinkling

DIRECTIONS

Starter

1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, our, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muf ns are made, you can add more our & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the rst 2 days.

Dough 1. For the dough, place the our in the bowl of a stand mixer tted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible. 2. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size. 3. Turn the dough out onto a lightly oured work surface and roll it out with a rolling pin (sprinkling with our as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muf ns on the tray. Sprinkle the tops of the muf ns with cornmeal, cover with a tea towel and let rest 20 minutes. 4. Preheat the oven to 400 ºF (200 ºC). Heat a griddle pan over medium high heat and grease lightly. Griddle the muf ns (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muf ns are griddled, bake them for about 10 minutes, until browned a little further. Cool the muf ns for at least 30 minutes before enjoying.

TIPS AND SUBSTITUTIONS The muf ns can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muf n in half before toasting.

See more: Bake, Breakfast, Brunch

http://www.foodnetwork.ca/recipe/annas-english-muf ns/19418/