Description
Very slightly adapted from King Arthur Baking.
Ingredients
Units
Scale
Instructions
- Add the warm milk, yeast, and sugar to the bowl of your stand mixer. Stir together and then let it sit for a few minutes until the yeast begins to foam.
- Add all of the remaining ingredients – except the farina – to the stand mixer. Use the paddle attachment to beat the dough at medium-high speed for about 6 minutes. The dough will be very soft and stretchy.
- Transfer the dough to a large oiled bowl and cover. Let rise for 2 hours, until the dough is puffy.
- After 2 hours deflate it and turn it out onto the counter. If the dough is terribly sticky sprinkle a bit of flour over it and knead that in. Line a baking sheet with parchment paper and sprinkle it with farina.
- Once the dough ready, divide it into equal sizes. You should be able to get at least 14, easily. Shape the portions into balls, rolling them between your palms. Flatten the balls slightly until they are shaped like your average English muffin. Place them on the prepared baking sheet and let them rise for about 15 minutes.
- Prepare your cast-iron skillet or griddle while the muffins rise: sprinkle the surface heavily with farina, and keep more close by to sprinkle before you flip.
- Add the muffins in a single layer to your skillet or griddle, then turn the heat on to low. Let the muffins cook, undisturbed for 10 minutes, then sprinkle the tops with more farina and flip them, gently. Use a spatula to press on them very gently if they are puffing up too much. Let cook for another 10-15 minutes on that side, until cooked through and browned on both sides.
- Keep the muffins in a 250°F oven while you make the rest. If the inside of the muffins doesn’t read 200°F, increase the heat to 350°F, and cook the muffins until they do.
- Let cool completely before splitting to preserve the nooks and crannies.
Notes
- ICYMI: Important recipe notes are always above the recipe here on DFH.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
