‘Better Than Thomas’ English Muffins with Strawberry Butter

Carbs.  There are few things that bring joy to our lives like carbs. It’s instant gratification.  Sometimes it’s later regret. Many diets tell us we should eliminate them when possible, if that’s the case, then we should cherish the carbs we are allowed to have.

English muffins from the classic white and orange package.  Yum.  Breakfast, lunch or dinner (in pizza form of course) are my favorites no matter how old I get.  I recently bought myself a book to which I treasure, Bouchon Bakery.  If you are a native New Yorker or Californian, then this place is the stuff of myth and legend.  They have a recipe in there for English muffins, but I would have to start a week in advance.  Not going to happen.  They can do their magic.  I’m hungry now.

I recently hosted Easter brunch in my home and felt English muffins were an essential

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Easter brunch.  Yes, from scratch.

brunch item.  As an added bonus, left over English muffins make for a quick breakfast (lunch or dinner) and can be added to the freezer for several months if wrapped properly.

This recipe is made from simple ingredients, is not overly time consuming, and can easily be shared with others.  Best of all, its a really money saver.  Don’t worry about waste.  Make this once and it will be very hard to go back to the grocery store.

Better than Thomas’ English Muffin recipe

Adapted from Sur La Table Class

Yield- 18-24 English Muffins (I usually get 24 out of this)

3 cups of warm buttermilk

2 tablespoons of yeast (I prefer Saf-Instant)

3 tablespoons of honey

6 cups of AP flour

3 tablespoons of granulated sugar

1 tablespoon salt

3 tablespoons of butter at room temperature

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The wet ingredients: buttermilk, butter, and honey

corse cornmeal or polenta

cooking spray or a really nice Scanpan griddle (This post contains affiliate links, which means I receive 4% if you make a purchase using this link.  It helps support this blog and making awesome articles like this) in which cooking spray is never necessary.

  1. Warm buttermilk in a pan to a temperature where its no longer cold but not scalding hot.  100-110 degrees is good.
  2. Pour buttermilk into a stand mixer bowl fitted with the dough hook attachment.  Put yeast in buttermilk.  Let sit for 5 minutes until you smell the yeast-y goodness starting to work.
  3. Add honey.  Mix to dissolve.
  4. In a separate bowl, combine: flour, sugar, salt.  Stir to combine.

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    Dry ingredients: Sugar, Salt, 6 cups AP flour, yeast. Polenta does not go directly into the mix.
  5. Bring separate bowl to mixer and add in slowly 1 cup at a time at slow speed on your mixer.
  6. Add butter to mixer and knead until smooth
  7. Use cooking spray cover a separate bowl where the mixture will rest. Pour dough into separate bowl.
  8. Cover bowl with plastic wrap and let sit at room temperature until doubled.  (check in about 30 minutes)
  9. Once doubled put approximately 1/2 cup of polenta on your work surface (I used a cookie sheet to keep the counters cleaner) and spread out your dough.
  10. Use your hands to flatten the dough to approximately 1″
  11. Use a 3″ cutter to cut dough circles.
  12. Cover a cookie sheet with 1/2 cup of polenta and place cut dough circles on that surface.
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    First row: dough, dough after roughly doubling.  Second row:  Cut muffins, using griddle to brown muffins before placing them in the oven.

     

  13. Let cut muffins rise once more until doubled.
  14. While they are doubling, preheat your oven to 350 degree.
  15. Get a griddle out and heat griddle on medium heat
  16. Place muffins on hot griddle and flip once golden brown approximately 1-2 minutes.  Muffins will not be cooked all the way through.  You just want the visual effect of browning.  The oven will take care of the rest.
  17. As muffins are browned on both sides place them back on cookie sheet.
  18. Once cookie sheet is full place into oven for 6-8 minutes or until cooked through.
  19. Once cooked through its decision time:  Split it open and toast, let cool on rack and store.

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    Top: Use griddle to brown Bottom: Finished in the oven and cooled on a rack

Want to make these extra special?  Make a compound butter!

Strawberry Butter

Betty Twist:  Most fruit jams will work here, probably not Mint Jelly though.

8 ounces European style butter (Kerrygold, etc.) at room temperature

1/4 cup of Strawberry preserves

Pinch of salt if using unsalted butter.   Or to taste with salted butter.

  1.  Whip both ingredients using a hand mixer or stand mixer until thoroughly combined.
  2. Enjoy.
  3. Wondering why European style butter?  Fat content.  Fat=flavor.  Try it once.  You’re welcome.IMG_5052

 

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