Professional Baker Teaches You How To Make ENGLISH MUFFINS!
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- Опубліковано 1 жов 2024
- Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat!
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Recipe
Makes 16 muffins
Ingredients
Starter:
2 cups (500 mL) lukewarm water
2 2/3 cups (400 g) bread flour
1 ¼ tsp (5 g) dry instant yeast
1 tsp (6 g) honey
Dough:
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ cup (310 mL) lukewarm water
1cup + 2 Tbsp (300 g) starter
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
cornmeal, for sprinkling
Directions
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going - it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible.
3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan - you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying.
The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting.
Eggs Benedict with Avocado "Hollandaise"
Serves 4
Ingredients
Avocado “Hollandaise:
1 ripe avocado
½ cup (125 mL) water
½ cup (125 mL) Greek Yoghurt
¼ cup (60 mL) vegetable oil
2 Tbsp (30 mL) lime juice
salt & pepper to taste
Eggs & Assembly:
4 English Muffins, split and toasted
8 slices ripe tomatoes
1 Tbsp (15 mL) white vinegar
8 eggs
2 Tbsp (15 mL) chopped fresh chives
salt & pepper
1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs.
3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot - the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs.
4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately.
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Can the remaining starter be stored in refrigerator and used to make bread ? If so , then recipe would be highly appreciated. Thank you
Is there anything this woman hasn't made? No matter what I punch in, she's got it! She's so easy and pleasant to listen to! Thanks Anna for all your encouragement in cooking!
Hi chef, is it possible to freeze the muffins after the griddle, to bake them another day, after thawing ? 😁
Great but I'm still a real hollandaise fan! I love what you do... Real PRO!
Can I do only the amount of starter that the english muffin recipe requires? I’m not sure if I am going to use the rest of the starter later ☹️
All the way from Malaysia. Just tried your recipe for English Muffins, came out slightly a bit stickier, probably cause I went and bloomed the Yeast first by putting it into the water and putting all the sugar in it. But after on the pan and baking for 10 minutes, although didn't look as beautiful as yours, and didn't have any corn meal, but the Taste and Texture was AWESOME! Your recipes have never failed me 😊
What do you do with all those leftover doughs???
Thank you Anna. That's another baking technique I didn't know. You've elevated avocado toast to another level.
I love a savory breakfast as much as a sweet one. Just like you! 😀
Thank you so much Karlene! Hopefully this style of Hollandaise catches on!
I love you I'm Canuck as well
Ohhh no! Are you fair dinkum? No lashings of butter first. All that aside you're a wonderful chef.
Happy Thanksgiving Anna! Just made these with all purpose flour and added 3 Tbsp gluten flour to them - used crushed corn nuts for dusting and they turned out fabulous!
Buen día, muchas gracias sra. Hermosa por sus ricas recetas me encanta verla le mandó un saludote y un abrazó y DÍOS la cuide donde quiera que este
I made this tonight and it turns out perfect on first trial 🥰🥰🥰🥰 thanks Anna
I may be the only person on the planet who dislikes avocados. ☹️
A vegetarian hollandaise sauce... awesome!
Your kitchen is like something out of Enid Blyton....the flour, sugar, racks of spare cakes and the fridge with cream and fruits.... it's like heaven!
Different unique recipe 😋 fantasic english muffins
Thanku so much
English young lady
Scones+Crumpets+English Muffins all delicious English foods 😌♥️
We knew there would be some breakfast lovers in our audience! :)
This type of English muffin was invented in the US.
Anna there's that beautiful griddle pan again, the same one you did the crumpets in. Will you not share the make so l could buy one too. It could come in handy for so many uses.
Thanks for the wonderful recipes you share with us. I have several of your cookbooks and so far whatever recipe l tried has turned out fantastic.
This recipe is gold. My muffins came out beautifully. They were also also fluffy with lots of nooks and crannies and crispy when toasted, better than store bought. I just hope the recipe for the starter yields just enough to cover 300 grams. There is more than plenty left using the original recipe for the starter unless I am making muffins everyday.
I know this is an old recipe, but it looked so good I decided to try it. I don't know what to do with so much left over starter, can I use it to make anything else. Also I read thru comments and it says feed it with 1/4flour and some water. can you be more specific, 1/4cup, ounce , etc. how much water. most recipes I read do not bake after using the griddle , is this because of this type of dough. thanks if you answer these..
For me, the dough making part is going way too fast. I have to pause and go back again and again, which is not fun.
You’re one fast lady. Looks delicious and I’m sure it is….but I feel already a little stressed just watching the speed you’re going…
Thought you should know. 😉
Could l halve the recipe
Hi, I'm eshcited to make these for my husband but haven't ever used a starter before. How much is left after making the first batch? Can it be stored for later use? If so, how do I do it? Does it need feeding, like sourdough starters do--another thing I mean to try.?
👋 order starter refrigerated at Azure Standard or Azure Husbandry cost 13.00 no shipping cost and last forever the starter extent quality you only have to go usually to an Adventist church to pick it up or to a place that receives fresh groceries artesanal made it
Dear Ms. Anna, greetings all the way from Malaysia. Is the 'starter' in this recipe similar to 'preferment' like the French 'poolish'?
My muffin dough was too wet! I couldn’t move them, the fell! Mishapen after moving.
Oh yes! Looks soooooo goooddddd!!!! Tks for sharing! 💝 have a bless day!
Thank you!
Does the recipe change if you use whole wheat bread flour?
Directions weren't clear enough, ended up with French muffins.
😂😂😂
You deserve a cookie!
Mine too ...turned out like biscuits and gravy - I think it is because i used regular flour. I think bread flour might have a higher gluten level.
Chef Anna at least you gave answer after 2 months i glad to you thanks to you but other problem to make this recipe where we are not getting bread flour instead bread flour wheat flour is working for this recipe please let me thanks
These english muffins are so fancy !!!!!!!!!!!!!!!!!!!!!!!!
Thank you Anna!
I learned something new about baking tonight. It's always such a wonderful thing to see you cook so graciously while going into every detail at the same time. I look forward after a long day to cuddling up in bed looking at your videos and taking notes. You do an exceptional job, thank you again.
Inspired baker 😉
Can you make up and refrigerate or freeze the cut muffins before cooking them, and then let them come back to room temp before griddle?
Thank you Anna for responding to my request. Beautiful. I'll try it soon.😋
You had better!
Wow señora Ana q rico q se ve saludos gracias x compartir todas esas ricas recetas
All- make sure not to leave out the honey, or use sugar if you don’t have honey, as it the yeast won’t rise as much
As UA-cam usual, another picture for perfect finish. Not a single flaw. Lookin perfect. EVERYTHING perfect! 😆😅
Great recipes thank you 😊😋😋😋😍💐
Hi Anna would this work with gluten free AP flour?
I love this easy, delicious recipe. Made these a few times now, but I never get 16 muffins despite constantly measuring to ensure I'm at 1/2" thickness. Is it ok to reroll the scraps??
when i add more flour to the starter, can i use it right away, Thanks
Anna, I'm a little unclear on the starter. You're supposed to feed it like a sourdough starter every other day, and feed it every other day as well. How much flour and water should you continue to add to it? Can you use it as a sourdough starter?
Hello Valerie, there is a place called Azure Husbandry and they sell Bread for life starter, refrigerated. They usually send the starter to a place in your city and you just have to go and pick it up, the quality is great comes in a glass mason glass with instructions and I believe they have a DVD for you to have some recipes and guide too
I think it's great that Anna Olson actually tastes her food after! So many Food Network chefs don't do that.
My starter over reacted rose to double the size in few hours and I had to stir it down several times otherwise it will over flow. I followed your recipe to a "T", 2 2/3 cups bread flour, 2 cups lukewarm water (100 degrees F) 1 1/4 Tsp instant yeast and 1 tsp honey.
I am confused. Why don’t you use all the starter???/ This is a poorly developed recipe. Who wants to keep the leftover starter??
This recipe was adapted for her television show. I read her book from a number of years ago and it's a little different if I recall. The poolish was enough for 4 dozen muffins, depending on the size of cutter.
To me, this recipe will taste too "yeasty" with the addition of more yeast. I prefer Dorie Greenspan's method.
Dear Chef, thank you very much for your dedication, professionalism and for sharing your knowledge. I am writing to you from Spain. I do not tolerate wheat flour well, should I make any adjustments if I use white spelt flour? I have read that it requires less liquid but I am not sure if it would affect. Thanks a lot.
nice breakfast 👍
I'm so love it ~ ANNA so great 👍wonderful ❤❤really PERFECT 💗OH YUM 😋
Thank you Christine!
I should have doubled the quantity - I followed the recipe as is - The yieId was 16 muffins - Gave some away to my Mom and sister - they are all gone - I was asked to make them again - Thanks Anna - Great recipe.
While baking English muffins what temperature should
400F for 10 minutes
Could you please Make a Victoria Sandwiches , It's also from English 😊
You are an amazing cook. For me who is an amateur in cooking I find you are the best of all cooks I watch on the Food Network. A big hug from me Anna Olson.🤗💗👍🏻🌟
A perfect recipe for breakfast for me just like I want . eggs tomatoes bread just delicious
A winning combination!
Hello chef I like to watch your channel.
I have a question, how to keep the other english muffins? Because I only see you use an english muffin. Thanks
Love the process Anna. Griddle + oven. ❤ ...thank you 🇨🇦
Can i get a heart please?😗
May your wish be granted!
The best English muffins I've seen baked,very good
Hi why so much starter when we don’t need it?
It's really yummy, I like it much
Fantastic recipe! Thank you so much. Now - about the left over starter...?
I think starter can be good for years if stored properly , so every once in a while you can make some English muffins
Yum Anna, that looks soooo yummy! I love anything 🥯 bread 🍞!
Bread is truly wonderful!
what's the difference between all purpose flour and bread flour? Tks.
Can you substitute the bread flour to regular flour if you cant find bread flour?
Wow I recently see your channel and I love you al recipes mam because I love baking. love lot mam you are a great chief anna mam
Thank you! Welcome to the Oh Yum family!
@@ohyum thank u for u reply of course mam
Thanks deeply for sharing your heavenly receipe!😄😍🌻⚘⚘⚘
Oohh waaaaonmrs Olson,you as always, amazing. And your recipes I just love the way you do things, with such ease. The hardest thing you make it look so easy. Hug and kisses. I looove you kitchen and your storage, where you put your flour. Mrs Olson keep up the good vibe.
Nice to see you used a sponge or bigà if you will for your muffins. 😊
Could I substitute for my sourdough starter? Perhaps less in grams?
I've tried a few different muffin recipes, this one is definitely the best.
Is it ok to use quick rise instant yeast
that is not eggs benedict....that is eggs anna olson
Now there's a name we can get behind!
Why to make so mach starter why?
I think you just made me blow my diet!!!! wow!, gonna have to do this. thanks
Hello Anna! Instead of cutting, could I roll and flatten?
As use, immediately tapped on the screen as it popped out of my subscriptions.
Thank you, we appreciate your support!
Andai semudah yang terlihat
Looking forward to trying! Would I be able to use a sourdough starter with this recipe? If so, at which step is the sourdough starter added? Thank you!
Chives or scallions ?
nice muffins yummy
They are certainly delicious!
I hope you will do a recipe on Kyle to muffins please.
I make it!! It is a quite sucessful recipe.Thanks!!
Son lindos y exquisitos felicidades anita te queremos😘👏
Can you make more muffins with leftover starter?
I made these and it was perfect thank you chef anna!! Can you show us how to do a pizza dough? Thank you
I love it so much Anna Olson I love without you Anna olson
Can I put the starter in the fridge rather than kitchen counter?
Go to Breakfast food yum❤
Delicious! Perfect breakfast. Thank you for sharing.
Thanks for a great recipe!❣️
thank you for this mouthwatering dish Chef, this is amazing
Besides cornmeal what other flour can I use?
Thank u for the delicious recipe !!
And thank you for watching!
When bringing this dough together, "
I love it . Thank you much.
Thanks for this recipe! What kind of pan is that?
Gonna try this tomorrow morning
Let us know what you think of it!
You're amazing.
Anna, I love your muffins ♥ 😉
Tasty breakfast..I like it.
It's the most important meal of the day!
Deli recibe thank you
Can you substitute maple syrup for the honey and get the same results?
I used maple syrup, worked perfectly
What is the differences between flours types , and can i use all purpose flour ?
Bread flour has a higher protein content than all purpose flour, so it makes denser, chewier bakes like bread.