Since “upgrading” from the knead-n-roll out recipe to the scoop-into-rings one, I have been thinking of those of you who do not own muffin rings and ice-cream scoop that are required for the latter wetter recipe.
The knead-n-roll out recipe is dryer and easier to handle but it gets dryer after each round of cutting, re-kneading, and re-rolling out. More flour is incorporated each round and the muffins become denser and less airy. You can see my comparison of the three recipes in my next post – Favorite English Muffin Recipes Comparison.
I decided to marry the best of the above two recipes and came up with something quite simple and pleasing. This method requires –
no bread mixer, no muffin rings, no ice-cream scoop, no tongs, no oven, and no kneading!
Now you have no reason not to try out this recipe.
The scoop-into-rings recipe is ideally moist and chewy. However the hydration is too high to be handled by hands. So this recipe reduces the liquid content slightly, to enable an enjoyable experience of stretching, folding, and shaping the dough by hand.
Start 15 min measuring and mixing ingredients
After Proving 30 min stretching and shaping dough
1 hr 30 min (varies with brand of yeast and climate)
5-6 min each muffin side (total time varies with the number of muffins fried per batch)
E.g. 14 muffins fried in 3 batches takes about 36 min
14 standard size English muffins (3″ wide, 1″ tall)
Follow these simple steps:
Watch the following video for the steps – from mixing to parting the muffins: