Bread & dough · Original adaptation
Griddled English Muffins Recipe
Soft, lightly chewy yeast muffins cooked slowly on a griddle for even browning and a fork-split interior.
Inspired by The Great British Bake Off, Season 4, Episode 2
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Bake it at home
Griddled English Muffins
- Prep
- 30 min
- Bake
- 22 min
- Total
- 52 min
- Makes
- 8 muffins
Ingredients
- 400 g strong white bread flour
- 7 g instant yeast
- 8 g fine salt
- 20 g caster sugar
- 25 g unsalted butter, softened
- 1 large egg
- 220 ml lukewarm milk
- Fine semolina, for dusting
Method
Mix the flour, yeast, salt, sugar, butter, egg, and milk into a soft dough. Knead for 8 to 10 minutes until smooth and elastic.
Cover and leave to rise for 60 to 90 minutes, until doubled in volume.
Roll the dough to 2 cm thick and cut eight 9 cm rounds. Place them on a semolina-dusted tray, dust the tops, cover, and proof for 30 to 40 minutes.
Heat a heavy griddle or frying pan over low heat. Cook the muffins in batches for 10 to 12 minutes per side, turning once, until browned and cooked through.
Cool on a rack and split with a fork rather than a knife to preserve the craggy interior.
From the episode
Bread
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
