My English Muffin Story

By: Aldana Iturri, Hestan Cue Development Chef

It all started when my husband’s family began organizing the menu for Mother’s Day brunch. The last few years I always brought some type of dessert to our brunch celebration, but this year I volunteered to make my favorite English Muffin recipe. Thirteen years ago when I was working at Sacramento restaurant my amazingly talented friend Melissa Luong introduced me to her recipe. And from that day I was officially hooked.

English muffins are so easy to find ready to go in any store that we normally do not even think about making them from scratch, but if you are a food lover like I am you will absolutely love the taste of this recipe and hopefully it will become your favorite too. If you already have a favorite recipe, it’s all good, just follow the Control Mode guide and you will be enjoying English Muffins in no time.

Chef’s Tips
I like to use rapid rise active dry yeast. It is a great way to shorten the proofing cycle since the yeast was designed to work a bit faster than other options. But, use whatever kind that you like best. Sourdough starter muffins are very tasty too as well as whole grain flour ones, so feel free to experiment with other recipes out there.

Ingredients...

4 ½ cups All Purpose flour 
1 ½ teaspoons Kosher Salt                                 
2 tablespoons Granulated Sugar                       
2 teaspoons (or 1 package) Active Dry Yeast (rapid rise) 
1 Egg Yolk                                     
2 tablespoons Unsalted Butter, softened             
1 ¾ cups Milk, lukewarm
As needed Cornmeal 

Mixing, shaping and proofing...                          

1. Place all the ingredients in the bowl of an electric stand mixer with a hook attachment.
2. Begin mixing at low speed for 2 minutes or until a ball begins to form.
3. Increase speed to medium and mix for 3 more minutes or until the dough looks smooth.
4. Remove the dough from the mixer and place over a clean and lightly floured surface.
5. Divide the dough into 12 or 16 even size pieces and roll into balls.
6. Sprinkle some cornmeal over a sheet pan and arrange the portioned dough balls so they are not touching. Sprinkle the tops with more cornmeal.
7. Cover with plastic wrap (not too tight) and allow to proof for 1 hour approximately.

Cooking...

1. Preheat your oven at 350F.
2. Using control mode and the Cue Pan, set your temperature to 365F.
3. Measure and add 2 Tablespoons of oil to the pan.
4. Once the pan is heated, carefully add up to 4 muffins into the pan. This will naturally flatten the muffin and give it it’s traditional look.
5. Allow the muffins to cook for 2 minutes at 365F on the first side.
6. Carefully flip the English Muffins.
7. Allow the muffins to cook for 2 minutes at 365F.
8. Transfer to a baking sheet.
9. Continue cooking the english muffins in the pan and arrange all on the baking sheet.
10. Bring the muffins to the hot oven and bake for 3 minutes.
11. Remove the English Muffins from the oven and allow to cool slightly before taking your first bite- if you can resist! 

Serving suggestions...
These versatile little buns are great with the classic clotted cream, lemon curd and jams, Eggs Benedict, breakfast sandwiches or just butter and honey. 

PS: Send us pictures if you make them at home! Enjoy!