HOMEMADE BUTTERMILK ENGLISH MUFFINS

english muffin butter

Ingredients:


  • 2 ounces/60 grams butter (I used raw local butter that I get over at the Brainerd Market)
  • 1 tablespoon sugar
  • 16 ounces buttermilk (450 grams) (I used Cruze Farms buttermilk)
  • 1 package active dry yeast (1-1/2 teaspoons, .25 ounces or 7 grams)
  • 1 large egg, beaten (from the Main St. Market on Wednesday)
  • 16 ounces all-purpose flour/450 grams (or four fluffed cups)
  • 1-1/2 teaspoon kosher salt (.25 ounces or 7 grams)
  • 2 teaspoons baking powder dissolved in 1 tablespoon of water
  • cornmeal for dusting

Method:

  1. Combine the butter and sugar in a small sauce pan, stirring to dissolve the sugar.  Add the milk, stir it and remove it from the heat.  Stir in the yeast and the egg.
  2. Combine the flour and salt in mixing bowl.  Add the milk mixture and stir till it’s all well combined.  Cover and set aside for 1-1/2 hours, or refrigerate overnight (removing it from the fridge an hour before cooking).
  3. Heat a griddle or a skillet over medium heat.  If you’re using rings, butter them.  Stir the dissolved baking powder into the batter.  Dust the griddle or skillet with corn meal.  Scoop-pour about 1/4-cup portions onto the griddle, free form or in rings.  Cook for about seven minutes.  Flip them and continue cooking till done, 7 to 10 more minutes. If not cooked through but fully browned on the outside, you can transfer them to 
  4. Move them to a rack to cool at least 10 minutes. They can be eaten immediately after, toasted, or frozen in a ziplock bag once fully cool. Make sure to split your muffins with a fork or your fingers, not a knife, to get the proper craggy surface area. 

adapted from Michael Ruhlman

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