Vegan English Muffins Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g strong bread flour</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">7g instant dried yeast</li> <li class="ingredients-single-item">1 tbsp sugar</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp neutral oil (sunflower or rapeseed)</li> <li class="ingredients-single-item">350ml plant milk (soy or oat work best)</li> <li class="ingredients-single-item">30g fine cornmeal or semolina (for dusting)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">8cm (3-inch) round cookie cutter or ring mold</li> <li class="equipment-single-item">Cast iron skillet or heavy-bottomed frying pan</li> <li class="equipment-single-item">Digital kitchen thermometer (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Warm the plant milk to about 38°C (100°F) - it should feel just warm to the touch, not hot. This temperature is ideal for activating the yeast without killing it. Add the sugar and stir until dissolved, then sprinkle the yeast over the surface. Let it stand for 5-10 minutes until foamy, which indicates your yeast is alive and active. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, mix together the bread flour, plain flour, and salt. The combination of flours creates the perfect texture - bread flour provides structure while plain flour ensures tenderness. Make a well in the center and pour in the yeast mixture and oil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Mix everything together until it forms a shaggy dough, then turn out onto a lightly floured surface and knead for 7-10 minutes until smooth and elastic. The dough should feel tacky but not sticky - it will clear the sides of the bowl but still stick slightly to the bottom. This consistency is crucial for developing the right texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place to rise until doubled in size, about 1 hour. The slow rise develops flavor and begins creating the air pockets that will become your nooks and crannies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once risen, gently punch down the dough to release excess air and turn out onto a lightly floured surface. Roll the dough out to about 2cm (3/4 inch) thickness, being careful not to deflate it completely - some air bubbles are desirable for that classic English muffin texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using your round cutter, cut out 8 circles, trying to get as many as possible from the first cutting. Re-roll scraps if needed, but be aware these may have a slightly tighter texture. Place the cut muffins on a baking sheet generously dusted with cornmeal or semolina - this prevents sticking and gives that characteristic crunchy base. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Sprinkle more cornmeal on top of the muffins, cover loosely with a tea towel, and leave to prove for another 30 minutes. They should puff up noticeably but not quite double in size. This second rise is essential for developing the airy structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Heat a cast iron skillet or heavy-bottomed frying pan over medium-low heat. Cook the muffins for 7-8 minutes on each side until golden brown. Keep the heat moderate - too high will burn the outside before the inside cooks. If you have a thermometer, the internal temperature should reach 90°C (195°F) when done. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the cooked muffins to a wire rack to cool completely. For the best texture, don't be tempted to cut them while hot! When ready to serve, split them open with a fork rather than a knife - inserting the tines around the circumference and prying open preserves those beautiful nooks and crannies that knife-cutting would flatten. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Toast your muffins before enjoying with your favorite vegan butter and toppings. They'll keep in an airtight container for 2-3 days or can be frozen for up to 3 months. To revive muffins that are a day old, sprinkle with a few drops of water before toasting to restore moisture. </li> </ol>