English Muffins full of Nooks and Crannies скачать в хорошем качестве

English Muffins full of Nooks and Crannies

My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option! Recipe: https://sugarspunrun.com/english-muff... Ingredients ½ cup water (118ml) ½ cup milk (118ml) 2 ½ teaspoons active dry yeast 2 Tablespoons granulated sugar (25g) ¾ teaspoon salt 3 Tablespoons unsalted butter, melted 1 large egg, lightly beaten, room temperature preferred 2 cups all-purpose or bread flour (250g) 3 Tablespoons unsalted butter 2 Tablespoons cornmeal Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Skillet (Affiliate Link): https://amzn.to/2yZPFMh English muffin rings (optional)(Affiliate Link): https://amzn.to/37XiKdh Baking sheet (Affiliate Link): https://amzn.to/2v54uPr Thermometer (Affiliate Link): https://amzn.to/2ltHTHI Instructions 00:00 Introduction 00:29 Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature). 00:58 Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes. 01:17 Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined. 01:50 Cover and place in a warm, draft-free place to rise for 30 minutes. 01:59 Once dough has risen, preheat oven to 350F and dust a baking sheet with cornmeal. Set aside. 02:20 Meanwhile, Place a skillet over medium heat and melt ½ Tablespoon of butter. 02:35 Once butter is melted and skillet is warm, place two english muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed. 03:34 Cook until golden brown (about 45-60 seconds) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet. 04:08 Repeat until you have cooked all of your batter, spacing english muffins at least 2” apart. 04:18 Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin. Recipe Notes: Storing: Store English muffins in an airtight container at room temperature for 3-5 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/