Gary's Overnight English Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 cup milk1 tbsp unsalted butter1 tbsp honey (or 1 tbsp sugar)2 ½ tsp yeast2 cups flour½ tsp Diamond Crystal Kosher Salt
Heat the milk to simmering in a glass bowl in microwave, then drop in the butter and the sugar or honey. Stir so they melt and combine, and let the mixture cool to 100 to 105 F. Stir in the yeast, and leave for 10 minutes until frothy.
While waiting for the above to get frothy, mix the flour and salt together. When the yeast mixture is frothy, add the flour mixture and beat for a couple minutes. Cover with plastic wrap and let it sit on the counter-top overnight. It will overproof (rise and collapse) creating the English Muffin’s sourdough taste and nooks and crannies. (If you're impatient, like me, you can still get good results after waiting just 4 hours
In the morning, or after 4 hours, scrape the sides of the bowl with a rubber spatula and remix a little. Then scoop out muffin-size globs onto a cookie sheet covered in with cornmeal. Dough will be very sticky. Lift each glob from the cornmeal with a slotted spatula, shake off the excess, and place in an ungreased skillet.
Cover and let rise in the skillet for 30 minutes. They won’t rise much at this point, but they’ll puff up a little more when they start to cook. Remove the cover before cooking!
Select medium-low heat. If it’s electric, let the burner preheat. Most recommend electric skillets be set to 300°F.
Be careful not to cook at too high of a temperature. They have to cook slowly or the inside will be too "doughy" and the outside is burned.
The muffins can take anywhere from 10 to 20 minutes per side. Turn them over when the first side is a golden brown.
When the second side is also golden brown, place them on a cooling rack. Allow them to cool completely, oe else they will be "doughy" inside. Fork Split them, then pull them apart with your fingers. That way you'll get more nooks and crannies. Cutting with a knife is just wrong.
Serving Size: Makes 6 Muffins
While waiting for the above to get frothy, mix the flour and salt together. When the yeast mixture is frothy, add the flour mixture and beat for a couple minutes. Cover with plastic wrap and let it sit on the counter-top overnight. It will overproof (rise and collapse) creating the English Muffin’s sourdough taste and nooks and crannies. (If you're impatient, like me, you can still get good results after waiting just 4 hours
In the morning, or after 4 hours, scrape the sides of the bowl with a rubber spatula and remix a little. Then scoop out muffin-size globs onto a cookie sheet covered in with cornmeal. Dough will be very sticky. Lift each glob from the cornmeal with a slotted spatula, shake off the excess, and place in an ungreased skillet.
Cover and let rise in the skillet for 30 minutes. They won’t rise much at this point, but they’ll puff up a little more when they start to cook. Remove the cover before cooking!
Select medium-low heat. If it’s electric, let the burner preheat. Most recommend electric skillets be set to 300°F.
Be careful not to cook at too high of a temperature. They have to cook slowly or the inside will be too "doughy" and the outside is burned.
The muffins can take anywhere from 10 to 20 minutes per side. Turn them over when the first side is a golden brown.
When the second side is also golden brown, place them on a cooling rack. Allow them to cool completely, oe else they will be "doughy" inside. Fork Split them, then pull them apart with your fingers. That way you'll get more nooks and crannies. Cutting with a knife is just wrong.
Serving Size: Makes 6 Muffins
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 2.7 g
- Cholesterol: 7.3 mg
- Sodium: 101.8 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 1.0 g
- Protein: 5.1 g
Member Reviews