English Muffins (Vegan)

Light and Airy English Muffins filled with Nooks and Crannies Perfect for Melted Butter, Peanut Butter and Jam

English Muffins are versatile breakfast buns made perfect for soaking up melted butter and jams or holding your favorite breakfast sandwich fillings. Like most breads, English muffins are best when they are made fresh. This recipe yields super light English Muffins that will go amazingly with any breakfast. WARNING: I did have some difficulty making this recipe. English muffins are with a high hydration dough that is hard to work with. Finding the perfect consistency for this dough takes practice and can be time consuming. If you are up for the challenge, I highly recommend this recipe because the results after a few tries is worth it.

Notes: I do recommend using a stand mixer for this recipe because the dough is very sticky and hard to knead by hand.

Using a food scale for this recipe to measure out the flour and a liquid measurement cup for the water and soy milk is also highly recommended to ensure a successful outcome. I tried with measuring cups but found it insufficient and inconsistent.

Yields: 7 English Muffins

Ingredients

5 oz unsweetened soy milk

4 oz water

13g or 1 tablespoon melted vegan butter (Miyoko's)

355g ap flour

¼ tsp yeast

¼ tsp salt

Procedures

In a small mixing bowl, add the water, soy milk, sugar and butter. Add the yeast and let bloom to ensure the yeast is still active.

In a separate large mixing bowl, combine the flour and salt. In a stand mixer or by hand mix the dry ingredients together while slowly adding the wet ingredients just until a shaggy ball of dough forms. Don’t not add all the wet ingredients if not needed. The dough should be tacky, smooth and slightly sticky.

Grease a clean large bowl with neutral oil or butter. Place the dough ball into the bowl and cover with plastic wrap. Place in the fridge and let the dough proof in the fridge overnight or for at least 12 hrs.

Once the dough has proofed overnight, remove the dough from the fridge and gently take dough out onto a lightly floured surface. Cover with a damp dish towel and let rest for about 5 minutes.

While the dough is resting, line a baking sheet with parchment paper and grease lightly with oil and set aside.

Once the dough is finished resting, roll the dough out to about an inch thickness using a lightly floured rolling pin. Using a 3 inch biscuit cutter, cut out as many english muffins as the dough will allow and place them onto the grease and parchment paper lined baking sheet. Spray the circles of dough with oil and cover with a piece of parchment paper while cutting out the rest of the circles. Gently knead the scarps together and cut as many circles of dough as possible. You should get around 7 circles.

Cover all the dough circles with oil spray and plastic wrap and let proof for another 45 minutes to an hour.

Once the dough has finished proofing, heat a large skillet or pan on medium low heat on the stove. Let the skillet heat up for about 5-10 minutes until hot. Gently pick up and place the circles of dough onto the skillet leaving at least half and inch of room between each muffin. Work in batches to ensure all the english muffins have enough room. Cover the pan or skillet with a lid and let the muffins cook for 5-6 minutes on this side.

Once the bottoms for the muffins are browned, fill onto the other side and cover. Cook this side for 3-4 minutes or until browned. Remove the muffins from the skillet and place onto a wire rack to cool down. Repeat with all the circles of dough until all the english muffins are made.

Serve the english muffins warm with butter, jam, peanut butter or as a breakfast sandwich with your desired fillings. Best enjoyed within the next few days and keep in an airtight container to keep fresh.