These muffins were fried in clarified butter, and looked (and sounded) absolutely amazing. I did not use their recipe, since I wanted to experiment with a fastest simple method; but if it makes you feel better, I do not cook in ghee.
Speaking of which, I've never made a video for clarified butter, but we did not need one, because everything we do is melt a little unsalted butter (the only guy I ever use), and once it is melted, take a spoon and skim white, frothy milk solids from the top. That's all. Once cleared, you can use it without fear of burning butter of high temperatures and long cooking times.
Over the years, I have tried several methods different, including traditional cooked dough in the mold ring system, but I think that this technique is much easier, and produces something very close to a classic English muffin. I hope you give these a try soon. Enjoy!
Fact 6 English muffins (recipe can easily be doubled):
- First mix:
flour 1 1/2 teaspoons active dry yeast
1/4 cup all-purpose
1/2 cup of hot water
- Wait 15 minutes to see if the yeast is alive, then add:
2 Tbsp vegetable oil
1 teaspoon kosher salt
1 egg white
flour 1 3/4 cups all-purpose
1/4 cup of hot water
- Mix the dough and let double
- Form 6 balls without solder paste, press a lined baking sheet coated on both sides with non-Hipster flour corn
[ - Allow to double in size and fry in clarified butter for about 7-8 minutes on each side or until cooked. Let cool before separating!
