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How To make Crumpets and Muffins (English)
*INGREDIENTS* 1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour *DIRECTIONS* MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean clothe or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, and leave for 1/2 an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen crumpets. From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London & Melbourne, (circa 1890's) Shared by June Hoffman, 7/93
How To make Crumpets and Muffins (English)'s Videos
Paul Hollywood's English Muffins
This recipe comes from Paul Hollywood, so here's a link to his recipe
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
English breakfast muffins
Strong flour 300g - 10.5 oz
Dried yeast 6g - 2.5 tsp
Salt 6g - 2.5 tsp
Sugar 15g - 0.5oz
Unsalted butter 15g - 0.5oz
Egg 1
Milk 170ml - 6fl oz plus extra if the dough is not tacky
Oil for greasing
Semolina or cornmeal 15g - 0.5oz
Here's a link to my website
English muffins are so popular, they date back to the 10th Century and maybe not English but Welsh and can be confused with another classic British griddle cake the crumpet. But for me they are significantly different, in fact I have previously produced a video for crumpets and those are made from a foamy yeasty batter, while these English muffins are more of an enriched bread recipe that is gently cooked in a skillet.
Samuel Bath Thomas moved from Plymouth England to New York in 1874, he opened the Samuel Thomas bakery in Manhattan and made the 'English Muffin' famous.
There will be historians who dispute this and who knows I could be completely wrong, but does the history of a recipe matter that much when the delightful nooks and crannies that come from the fork splitting and then the toasting of said muffin, followed by ham a poached egg and hollandaise sauce are just so dang delicious?
How to Make: English Muffins (Crumpets) - No Oven Required
Learn to make an integral part of a good eggs benedict. The English Muffin. This recipe is super simple and does not require an oven!
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Ingredients you'll need:
Bread Flour: 480g
Yeast: 9g
Salt: 8g
Sugar:14g
Milk: 140g
Water: 140g
Unsalted Butter (Softened or Melted): 30g
ENGLISH MUFFINS & CRUMPETS: WHAT'S the DIFFERENCE? A British Vlogger Explains.
ENGLISH MUFFINS & CRUMPETS: WHAT'S the DIFFERENCE? A British Vlogger Explains.
This little extra video I've squeezed out between my daily vlogs is in answer to a question often posed in the comments by many of my American viewers - What's the difference between an English muffin and a crumpet?
So I bought a packet of each so I could show you. Finally, this should help to clear up the mystery!
Imo x
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I'm Imo and she's Izzy. We're a UK mother and daughter vlogging combo that loves to get out and about and exploring South Wales and beyond.
We're a homeschooling/home-educating family of two based in the UK dealing with the daily challenges of managing Izzy's severe, chronic eczema and her education. Our resourcefulness is tested on a daily basis, but we'd love to share our little triumphs and discoveries with you as we go along.
Imo is a flautist/flutist (flute player), and these vlogs will often take you behind the scenes of the life of a professional folk musician. Stand by for bits and bobs of live folk music and dance as they pop up in our day-to-day lives.
These videos will not generally feature recorded background music, making them extra suitable for people who aren't keen on pop music!
Follow this channel for occasional tips on caring for eczema, content relating to the flute, travel (particularly to Lisbon, Portugal), homeschooling and homeschool mom stuff, folk musician lifestyle, and to see what life is like for this little family in our corner of South Wales in the UK.
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Easy Traditional Homemade Sourdough English Muffin Recipe
Fantastic little sourdough muffin recipe. Great with butter, even better with jam! If you have any questions please let me know in the comments!
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English Crumpets
In this video I show you how to make real English Crumpets in your own kitchen. All you need are the ingredients listed below and a little patience and you'll be enjoying hot buttered crumpets in no time.
Recipe:
150g Strong Bread Flour (if you don't have this you can use Plain/all purpose flour.
200g Warm water (weighing the water is far more accurate than using a measuring jug.)
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon active dried yeast
1 teaspoon baking powder (NOT baking soda)
You don't have to buy special crumpet rings, the ones I'm using are what I make cheesecakes in. yo can use cookie cutter any shape you wish. Just remember to butter them well inside and very lightly grease the pan base unless you're using a non-stick pan. Heat to around 190ºC
Full written recipe and method at:
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Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire fact: English muffins made at home are fun to make, easy, and look just as good as store-bought but taste way better. Also true: it’s the only recipe in Dessert Person that doesn’t make a trip to the oven! Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
#ClaireSaffitz #DessertPerson #EnglishMuffins
Special Equipment:
Instant-read thermometer, stand mixer, 3 1/2-inch round cutter (optional),
Griddle or large skillet (Preferably cast-iron)
Ingredients:
Classic English Muffins
1 1/2 cups whole milk (12.7 oz / 360g)
2 tablespoons unsalted butter (1 oz / 28g)
2 tablespoons honey (1.5 oz / 43 g)
1 teaspoon active dry yeast (0.11 oz / 3g)
2 3/4 cups bread flour (12.7 oz / 360g)
1/4 cup whole wheat flour (1.2 oz / 35g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Neautral oil, for the bowl and baking sheet
Cornmeal, for dusting
Video Breakdown:
0:00 Start
0:14 Intro to Classic English Muffins
0:28 Dessert Person Intro Animation
0:46 About English Muffins
1:47 Ingredients & Special Equipment
2:26 Scalding The Milk
5:53 Felix & Co. Updates
6:24 Mix The Dough
8:15 Dough's 1st Rise
10:30 Dough's 2nd Rise
12:15 Form & Griddle The Muffins
15:26 Flip The Muffins
17:18 A Maya Sighting
18:00 Top Your English Muffin & Taste
19:05 :)
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