Griddled English Muffins with Nooks and Crannies
Inspired by techniques from America's Test Kitchen and Serious Eats.
A soft milk dough is rolled, cut and proved on semolina, griddled slowly on both sides and finished briefly in the oven until cooked through.
Always check the labels of the products you use.
Method
- 1
Make the dough. Stir the flour, yeast, sugar and salt together, add the warm milk and melted butter and knead 8-10 minutes by hand or 5 minutes in a mixer until smooth.
- 2
Rise. Cover and leave 1-1.5 hours until doubled.
- 3
Cut. Dust a tray with half the semolina. Roll the dough 2 cm thick and cut 8 rounds, re-rolling the scraps once. Dust the tops with the remaining semolina.
- 4
Prove. Cover loosely and leave 30-45 minutes until puffy. Heat the oven to 175 °C (155 °C fan).
- 5
Griddle. Cook in a dry pan over medium-low heat for 6-7 minutes per side until deep golden.
- 6
Finish. Bake 8-10 minutes until 93 °C in the centre. Cool 10 minutes, split with a fork and toast.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer with dough hook
- cling film
- rolling pin
- 9 cm round cutter
- baking tray
- large heavy frying pan or griddle
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 266 kcal |
| Protein | 8.6 g |
| Carbohydrate | 46.3 g |
| of which sugars | 3.6 g |
| of which free sugars | 1.5 g |
| Fat | 4.8 g |
| of which saturates | 2.5 g |
| Fibre | 1.7 g |
| Salt | 1.14 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
