Best English Muffin Alton Brown Recipes

ENGLISH MUFFIN ALTON BROWN

Steps:

• Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
• Mix on low for 10 seconds using the paddle attachment.
• Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
• Stir until the shortening is thoroughly melted.
• Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
• Cover the bowl with plastic wrap and refrigerate overnight.
• Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
• Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
• Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
• Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
• Sprinkle each top with 1/2 teaspoon of oats.
• Cover with parchment and let sit in a warm place for 60 minutes.
• Heat the oven to 400 degrees F.
• Leave the parchment in place and set a second sheet pan on top.
• Bake for 20 minutes then remove the top half sheet pan.
• Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
• Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
• Slide a knife around the perimeter of the ring to loosen.
• Cool completely before splitting with a fork.
• To serve, toast under broiler for 3 to 4 minutes.

ENGLISH MUFFINS

Steps:

• Combine the powdered milk, 1 tablespoon of sugar, the salt, shortening, and hot water in a medium bowl. Stir until the sugar and salt are dissolved and set aside to cool while the yeast proofs.
• In a small bowl, add the yeast and 1/8 teaspoon of sugar to 1/3 cup of warm water and rest until yeast has dissolved. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Heat an electric griddle to 300ºF.
• Situate 4 (3-inch) metal rings onto the griddle and coat lightly with vegetable spray. Lightly sprinkle the insides of the rings with cornmeal. Scoop batter into each ring and cover with a half-sheet pan. Cook for 5 to 6 minutes. Remove the sheet pan and flip the rings using tongs. Cover with the lid and cook until golden brown, another 5 to 6 minutes. Place on a wire rack, remove rings, and cool. Repeat with remaining batter. Split with a fork and serve.