These muffins were fried in clarified butter, and looked (and sounded) absolutely amazing. I didn’t actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.
Speaking of which, I’ve never done a video for clarified butter, but you don’t need one, since all we do is melt some unsalted butter (the only kind I ever use), and once it’s melted, take a spoon and skim off the white, foamy milk solids from the top. That’s it. Once clarified, you can use it without fear of the butter burning from high temps, or long cooking times.
Over the years, I’ve tried several different methods, including the traditional batter cooked in ring molds system, but I think this technique is much easier, and produces something very close to a classic English muffin. I hope you give these a try soon. Enjoy!
Makes 6 English Muffins (recipe can easily be doubled):
- First mix:
1 1/2 tsp dry active yeast
1/4 cup all-purpose flour
1/2 cup warm water
- Wait 15 minutes to see if yeast is alive, then add:
2 tsp vegetable oil
1 teaspoon kosher salt
1 egg white
1 3/4 cups all-purpose flour
1/4 cup warm water
- Mix dough and let double
- Form 6 seamless balls of dough, press on to a lined baking pan, coating both sides with non-hipster corn meal.
- Allow to double in size and fry in clarified butter for about 7-8 minutes per side, or until cooked through. Let cool before splitting!
Easy English Muffins – A Model of Buttery Deliciousness
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