Paul Hollywood’s English Muffins
Here's how to make the English muffin recipe Paul Hollywood made famous on the Great British Bake Off!
Print
Save
Pin
Equipment
- Stand Mixer
- Cast Iron Frying Pan or Griddle
- Wire rack
Ingredients
- 2 ½ cups bread flour 375g
- 2 ¼ teaspoon dry yeast 1 packet / 7g active
- 1 teaspoon salt 6g
- 1 tablespoon sugar 15g
- 1 tablespoon melted butter 20g
- 1 large egg lightly beaten
- 1 cup whole milk 240ml
- Semolina or cornmeal for dusting
Instructions
Scald the Milk
- Heat the milk in the microwave for about 2 minutes until steaming, then allow it to cool to room temperature.
- Activate the Yeast: In a bowl, mix the cooled milk, melted butter, sugar, egg, and yeast. Let it sit until foamy, about 5 minutes.
Mix the Dough
- In a large mixing bowl, combine bread flour and salt. Pour in the yeast mixture and mix until a dough forms.
Knead & Proof
- By Hand: Knead on a lightly floured surface for 8-10 minutes until soft and elastic.
- With Stand Mixer: Use the dough hook on medium-low speed for 5 minutes.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for about 1 hour, or until doubled in size.
Shape the Muffins
- Dust your work surface with all-purpose flour and semolina.
- Turn the dough out onto the counter, gently pat it down, and divide it into 8 equal pieces.
- Shape each piece into a ball, flatten slightly, and place on a dusted baking sheet.
- Cover loosely and let them proof for 30 minutes.
Cook the Muffins
- Preheat a cast iron pan or griddle over very low heat.
- Cook the muffins for 5-6 minutes per side, flipping once golden.
- Check for doneness with a thermometer—they should reach at least 190°F (88°C).
Cool & Serve
- Let muffins cool completely on a wire rack. Split with a fork for the best nooks and crannies texture.
Notes
Store in an airtight container for up to 3 days.
Freeze for up to 3 months and toast before serving.
Freeze for up to 3 months and toast before serving.
