These are what we in the US call “English muffins.” I don’t make English muffins that often, but I probably should. They are so delicious!
For this recipe, you will need:
4 cups all-purpose flour, plus more for sprinkling
2 tablespoons sugar
2 teaspoons salt
1 tablespoon yeast
2 tablespoons softened butter
1 3/4 cups whole milk
1 1/4 cups raisins
1 teaspoon vegetable oil for greasing the bowl
2 tablespoons cornmeal for sprinkling
Mix together the flour, sugar, salt and yeast in the bowl of a stand mixer. Add the butter and stir with the paddle attachment.
Add the milk until the dough comes together into a ball, then switch to the bread hook for five minutes. My dough was too watery to form a ball, so I added a little more flour.
Add the raisins and knead a little more until they are incorporated.
Oil a large bowl, then transfer the dough to the bowl, coating the dough with the oil. Cover the bowl with plastic and let rise in a warm place for 60-90 minutes.
On a floured surface, roll out your dough into a 15″ square.
Using a biscuit cutter or cookie cutter, cut out your dough then place each muffin on a parchment-lined baking sheet sprinkled with a mix of cornmeal and flour. Sprinkle the tops of the muffins with more cornmeal-flour mixture and cover with plastic wrap or a towel for an additional 45-60 minutes.
Meanwhile, heat a cast-iron griddle over medium-low heat. Sprinkle the griddle with more cornmeal. Once it is about 350 degrees F, transfer your muffins, a few at a time, to bake for 6 minutes per side.
Pre-flip above; post-flip below.If you have a probe thermometer, remove from the heat when the inside registers 190 degrees F, or when the sides develop a dry, opaque skin. Let cool 20 minutes on a cooling rack.
These are delicious with honey and butter, but what isn’t?