Super Easy English Muffins!

Happy Tuesday! So I’ve decided that I’m going to devote the next few posts to making Eggs Benedict (because it’s the perfect brunch menu, isn’t too difficult, and I absolutely love it)! But I’ll break it up into three parts so that the English Muffins will be today, the Poached Eggs will be next week or so, and the Hollandaise Sauce will be roughly the week after. So I hope you’re ready for this three-part recipe!

Ingredients – makes 6-8 muffins

·      1.5 tsp dry active yeast

·      2 cups all-purpose flour

·      ¾ cup warm water

·      2 tsp vegetable oil

·      1 tsp salt

·      1 egg white

·      Clarified butter

Activate the yeast by combining it in a large bowl with ¼ cup of the all-purpose flour and ½ cup of the warm water and letting it sit for 10-15 minutes. If you see that the yeast is awake, add all of the remaining ingredients and combine well (it should be very sticky dough once fully mixed). Cover with plastic wrap and transfer the bowl to a warm spot for about an hour until the dough doubles in size. Take the dough, flour a workspace, and make 6-8 seamless balls of dough. Grease a baking pan, place some oats on the pan, place the balls of dough on the pan, and sprinkle some more oats on top. Place the pan in a warm spot for about 1.5 hours until the balls double in size again. Heat up a frying pan over medium heat, melt some clarified butter, and fry the dough for about 7-8 minutes per side. Allow them to cool before splitting them open, and you’re all good to go!

Fairly simple, right? I really love this recipe because there aren’t many recipes that actually fry dough like this, and it’s really fun to watch the dough rise. So here’s part one of Eggs Benedict, so stay tuned!