Table of Contents:
English Muffins – Bruno Albouze – THE REAL DEAL
Video taken from the channel: Bruno Albouze
Nutrition Facts del English Muffin en Lowcarb
Video taken from the channel: Chef Gabriel Lopez
Healthy English Muffin Toppings: Food Benefits & Nutrition
Video taken from the channel: cookingguide
3 Low Calorie/Macro Friendly English Muffin Sandwich Recipes!
Video taken from the channel: Flexible Dieting Lifestyle
Easy Homemade English Muffins Without Special Tools
Video taken from the channel: Joshua Weissman
How to Make English Muffins | No Oven Needed | Bigger Bolder Baking
Video taken from the channel: Bigger Bolder Baking
Whole Wheat English Muffins
Video taken from the channel: El Mundo Eats
There are 132 calories in 1 muffin of English Muffin. Calorie breakdown: 7% fat, 78% carbs, 16% protein.23 rows · Calories in English Muffins The favorite choice for the term “English Muffins” is 1 muffin of.
1 muffin (61g) Servings Per Container: 6: Amount Per Serving: Calories: 150: Calories from Fat: 9.English Muffin Toasting Bread. Bakery Fresh Goodness. 1 slice.
70 calories. 14.0 grams carbs. 0.5 grams fat. 2 grams protein. 0 grams fiber.
0 mg cholesterol.Calories in English Muffin based on the calories, fat, protein, carbs and other nutrition information submitted for English Muffin. main content. Live Healthy & Happy. Start; Food Tracker.
A recent study published in the American Journal of Preventive Medicine shows that keeping a food diary may double your weight loss efforts.Where do the calories in Thomas’ Original English Muffin come from? 12.8% 80.0% 7.2% Protein Total Carbohydrate Total Fat 120 cal * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.1 muffin (57g) Nutrition Facts.
130 calories. Thomas’ 100% Whole Wheat English Muffin. 1 muffin (57g) Nutrition Facts. 120 calories. Thomas’ Light Multi-grain English Muffin.
Food Search: english muffin nutrition facts and information in Home english muffin Baked Products (14) Fast Foods, generic (5) Foods from Carl’s Jr. (1) Foods from McDonald’s (1) Can’t find it? Enter your own food Set category preferences. Here is a table of search results for english muffin.Light Multi-Grain English Muffins 100 calories and 8 grams of fiber keeps your diet in check and lets you go all out on toppings.
100 Calorie English Muffins Multi Grain Nature’s Own Bread 1 muffin 100.0 calories 24.0 grams carbs 1.0 grams fat 5.0 grams protein 7.0 grams fiber 0 mg cholesterol 0 grams saturated fat 250.0 mg sodium 0 grams sugar 0 grams trans fat.Protein 4g. 8% Calcium 100mg.
10% Iron 1.8mg. 0% Vitamin A 0mcg. 0% Vitamin C 0mg. *. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
24 Net Carbs Per Serving. Add to Food Diary.English Muffin. Nutritional Information.
Calories for fountain beverages are based on standard fill levels plus ice. If you use the self-service fountain inside the restaurant for your drink order, see the sign posted at the beverage fountain for beverage calories without ice. All nutrition information is based on average values for.Where do the calories in Braum’s English Muffin with Ham & Egg come from? 27.5% 38.2% 34.4% Protein Total Carbohydrate Total Fat 260 cal * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.Bays English Muffins. Due to unprecedented demand, we are limiting our baking to Sourdough and Original flavors. Due to unprecedented demand, we are limiting our baking to Sourdough and Original flavors. meet The Family. Original.
Sourdough. Multi-Grain. Cinnamon Raisin.Nutrition Facts.
English Muffin. Serving Size: muffin (57g. grams. ) Amount Per Serving. Calories from Fat 9.2.
Calories 134.
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206 comments
You make it look so easy I hope it is as I am making these tomorrow. I love English muffins with butter and homemade strawberry jam and I just made some:-)
Perfect thanks!
I will however remove the honey, oil and salt
Only bc of stomach related issues
Ummm I did this a d j had like half cup left of flour soooo idk y that happened
In 1997, Princess Diana came to Ritz Paris because she heard about Bruno english muffins.
Amazing how this has changed the British history for ever
I made these English muffins and they came out pretty good except that they are a bit hard.
Where did I go wrong?
what do i do if the dough quite sticky and wet?:(
i really want this muffins to turn out well
I’m english and i had never eaten one or even heard they existed until i moved abroad. They are nothing like crumpets though, English muffins taste like bread. Crumpets have the same kind of structure as a sponge you use in the bath, they are almost entirely made of holes with bits of soft warm bready stuff. We eat them though hot and heavily buttered and they become like very very full of butter. in the way a sponge soaks up water, they soak up hot melted butter.
Muy buenas recetas pero por favor pudiera poner la receta en la cajita de información soy un poco mayor y demoro para copiar la receta
Oh my god, thank you it‘s so amazing!!! i love whole wheat flour recipes!!
Thank you for putting the recipe here instead of the website where I can never find anything.
Finishing muffins in the oven is a great strategy! Thank’s for sharing the recipe! Kudos on the video production too it’s first rate!
6 hours more to ferment my dough! looking forward to grilling them! Thank you Gemma! Love your easy and delicious recipes!
For the technique I think the whisky whisky mean the shake whisk
❤ all looks amazing, I cannot wait to try them.Super easy…Thank you
Hey, thanks for your lovely recipes…anyways i wanna ask how to keep the remaining english muffins? Should i fry it first bfr put in the fridge or just put the dough in the fridge? Please notice mee
That technique of moving the bowl while you wisk is called a “Wusk”, i.e. “Wusking the Flour”…….. We believe this terminology evolved when Peter Sellars worked for awhile in the kitchens of Louis XIV at Versailles.
Great video, thank you…. gonna go give this a shot. That whisk move I call the double up.
Where have you been my whole life! I like what I see and love what I hear! Please keep making videos! I just subscribed. I found you because I needed to find a homemade coffee creamer and the English muffin recipe looks amazing…I might be brave enough to try it…I want to experiment but don’t want to waste yeast. I have been waiting 2 months for more pizza yeast!
Wok cooking uses that same motion you used with the whisk (crucial to keep things from getting burnt or stuck to the wok). School of Wok calls it The Tummy & The Head motion; like when you rub your tummy and pat your head at the same time 😉
Well I tried these but didn’t have instant yeast (hadn’t remembered I needed that in particular before starting these). So I improvised by using active dry. Active dry’s what I always have. I did 19 hr fermentation, & baked. They didn’t seem to get as well done as they should, even tho baked an extra 15 on low oven after. My main problem is they smelled & tasted like BEER! Ugh, is it because I didn’t do the right yeast? Even tho fermented I didn’t expect em to taste beery! Don’t remember packaged muffins tasting like alcohol. Dunno if this is normal but my question is, would having used the instant yeast made these not taste like beer? Such a strong smell. Guess I botched this whole deal. This was my first attempt, but still… Thanks for the post, next time I hope to do better.
I don’t have a circular cookie cutter, can ninjas, gingerbread men, Christmas trees, or pumpkins be an acceptable replacement
thank you. i only have active dry yeast can i use it instead and will it be 1/4 tsp. also?
Each to their own but you can definitely put dry yeast and salt in together, yes yeast is retarded by salt but they won’t do anything until you add liquid, they then will need to dissolve by which time you will have mixed your dough…
Gemma can I leave out the butter or substitute it for anything?
I need to try that chicken one……one time i shake n bake some chicken tenders n it was banging with cheese
Thanks Josh.
Could also include a conversion for fresh yeast instead of dry yeast please.
I am a fellow baking student, and let me say how much I APPRECIATE you putting the recipe in grams
Oohh I’m going to make a homemade Sausage and Egg McMuffin with this. Thanks a lot!!
Im my country 6 english muffins Can cost up to 15usd so im gonna try this!
Omg all these look amazing! I wanna try all of them but my favorite is the breakfast one.
At 4:40 This video says it allllll…
https://youtu.be/LIgmfpHBiDw
We don’t want your english muffin. Take them with you…. PERIOD….
Zach, how long do you cook your whole egg for? And do you cover it at any point?
Hi Gemma, I wanted to ask if I can use cake flour instead of all purpose flour since we don’t have any all purpose flour in the house, thank you❤️
I wanna know what process I need to undergo if I have the active dry yeast instead of the instant type. Definitely want to try a lot of the bread recipes but a lot use the instant type:(
Does it matter what kind of milk is used? Skim vs 1% vs 2%?
Crumpets have the texture of pancakes, English muffins more like a bread.
Thank you for the recipe! Gonna make some double sausage and egg muffins with these
I’ve made 3 batches of these and they come out perfect everytime! Thanks Gemma! Noob question, why 18 hours? Also, why out of the fridge unlock other overnight proofs?
How do you make bread if yeast is not available during lockdown?
I cooked my first batch a couple of minutes ago. I loved making it but next time I might add more salt or even a little of sugar? Anyway I will make more in the near future, probably in double or even triple batches. Thank you for this detailed tutorial, it makes it accessible.
Could you do bagels please? If I’m going to trust a recipe for it, it would be yours. Otherwise why bother? Thanks for your consideration
Woow Hola Bea. Buenos dias pero que delicia de panecillos te quedaròn súper muy antojables.. Saludos linda buen fin de semana
Hi Joshua, the 480 grams to 4 cups didn’t add up for me. Caused some panic, three cups of my bread flour came to about 490 grams. Any suggestions?
porque no se cocinan directamente en el horno? no se puede saltar el paso de antes del horno?
its 2020, and the pandemic /quarantine is upon us; I watch your videos so much even before this, and stumbled upon this one. THANK YOU SO MUCH for giving me the secret simple recipe to my beloved breakfast sandwich bread. 10/10 going to make again, it was super simple
In the business of chasing the perfect English muffin…the details are in the crumb. You chose to not share…why? Watched your video and felt you lied by not showing the crumb.
You remind me of alton brown but with your own flare. I love it man you’ve got me making my own sourdough and even though my first loaf didn’t look very pretty, my technique is obviously not developed yet, it tasted really great and has given me the courage to continue trying and practicing. what I enjoy bout your videos is that you cut no corners and you focus on teaching technique. Keep it coming man! Hoping to see you on food network in the future!
Would it be any problem if I ferment the dough in around 32 celcius degree room temperature? Can I let it in the room temp. for 18 hours like you?
Thank you for the consistency especially in your written recipe in the descriptions. I am a pastry student and when I find recipes with videos, too often is the video not relevant to the written recipe and causes me to guess or fail. This is the umpteenth video I’ve seen from you and recipe I have done from you. Thank you so much!
Time to prepare: 5 minutes. Time from preparation to cooking… 3 weeks okay slight exaggeration
Ima go out on a limb and say Eggs Benedict are coming. All jokes aside; I’ve learned a lot from you and I am always excited when I see your videos pop up in my feed
How can cornmeal be the traditional way for baking British foods when corn only arrived in Britain after the Colombian exchange?
Ok so sure these look good and I might try and make these ( if yeast is in the shops ever again otherwise it’s sourdough) but you then toast them.
Honestly do not eat non toasted crumpets or English muffins. Toast them. Toast the hell outta them them.
Hey Bruno, another great recipe! Just to let you know it’s more traditional here in the UK to open the muffins with a fork, adds a rougher texture for more flavour to seep into.
you’re a genius. can’t wait for your vid on tracking meat I miss burgers and haven’t been eating them because I’m scared of tracking them wrong lol
Haha with one exception, this is exactly the recipe I’ve been using. I knew they were good, but I didn’t know they were Albouze-good XD
Can i get the exact measurements of the ingredients please? It wasnt stated in the video and i really wanna try this out
Isn’t English muffins supposed to be cooked in a frying pan?
I make english muffins but I like to put a bed of corn meal on a cookie sheet and after cutting them ( I use a larger cutter) I let them rise in the corn meal. Mine are more “domed” shaped. I use an electric griddle and good and hot. Placing them corn meal side down first to brown before flipping them.
Thanks for this recipe. I’m trying to scale it up. Do you have the bakers percentages for it? By my calculation at the most it could be about 55% hydration (including all the wet ingredients) but a whole wheat dough is not usually that sticky at that relatively low hydration level. I don’t usually use an enriched dough though so maybe thats the difference. Thanks again:)
Hi Bold Bakers! If you love a good English Muffin, then do I have a treat for you — make your own! Get my new written recipe: http://bit.ly/How2MakeEnglishMuffins
If I may ask. How mucho time can I store them before they get unpleasant?
I tried it out this morning and it turned out absolutely wonderful. Thank you Gemma. I used half sprouted whole wheat and half all purpose. I think 1/4 tsp salt for 2 1/2 cup flour ( as per recipe) is little less so I added a little more salt. Thanks again for sharing.
I thought a crumpet was a small pancake but it’s just cooked on one side.
No footage of the nooks and crannies inside the muffins? I have to say I am not used to your videos disappointing me. I may never recover!
they’re so neat that’s some seriously french englishmuffins ha!
Subbed for the recipes, staying for the Chillhop………. ✨✨
Cinnamon egg white, turkey bacon, and almond butter on a blueberry English muffin
Joshua, I don’t know if you read comments, but I just made these for myself and my significant other and we are floored. I recently made the Alton Brown English Muffins from Good Eats and your recipe is far better. Thanks
Best muffins I’ve ever made, it’ll be my goto in the future and next batch will be Sourdough.
Why does this woman say everything is Irish when it’s clearly not just Irish recipes she’s using
These are lovely and came out perfect. I dusted with cornmeal before cooking. I also made some orange marmalade to top them off! Thank you for sharing your recipes and tips, so easy to follow and so delicious…they are helping me get through this quarantine. Stay safe!
The English do have English muffins (just called muffins) but American English muffins are a hybrid between said muffins and crumpets flavor of a muffin with the sort of texture of a crumpet but less rubbery.
so i just found this guy on youtube this is possibly the most excited ive been about a chcnnel lmaoooooooooo
how long can these last in the fridge or outside? After theyre made.
Only Bruno could make those things that perfect. My goodness
Thanks for the video! Your recipe is always SPOT ON, EVEry time i make something based on your recipe, it always turns out great! GREAT JOB AND KEEP UP THE GREAT WORK.
Enjoy your videos but do you know how to use a napkin and what they are made for?
This video is great. I love that you explain why you do some of the things. That information is both interesting and valuable.
btw in morocco we don’t call these English muffins their a normal thing in our country every mom knows how to cook them we actually call them (I’ll write them in English so non Arab people can try to say it) “mkhamer” and absolutely amazing video as all your other videos
So why are they called English muffins when they’re not English or muffins????
just tried making these! my dough didn’t rise, I left it over night just as you said, any ideas? still made them! they were still yummy, but im sure if I fix the dough problem they will be delishious!
Buffalo chicken gets blue cheese, definitely not ranch.
Everything else was amazing!
Thanks for sharing this super easy recipe. Do you know if I use only whole wheat flour and add vital wheat gluten, it would work? Really trying to stay away from white flour. Thanks for your response and all your wonderful recipes
Hola bonito dia,podrian poner los ingredientes,en español gracias
I’m gonna be honest I didnt understand this recipe did he have to activate the yeast with warm water and how did he know if it wasn’t too hot to kill the yeast
They are like Moroccan flat bread but small. Is corn flour same as semolina?
Glad i found you, excellent cooking recipes and explanations, even i can follow them (lol) I am an idiot…………really enjoy your site………….subscribed and a BIG thumbs up to you……………ray lowery
Why do you always poke a hole in the cling fill? When proofing?
These aren’t muffins. They’re just look alikes. Traditional muffins are cooked on a heated gridle and never in the oven. That’s the whole idea of them small breads you could cook at home without having a bread oven or sending off to the village oven.
Can i replace the instant yeast with sourdough starter? How much of it should i use?
Apples on a muffin?? Idk, man!! Lol im going to have to make the change slowly. That was too much!
I bet English muffins are one of those things that taste 1000x better fresh than the one you buy in the bag
If you or someone you’re baking for has a corn allergy, you can substitute dry Cream of Wheat (Wheat Farina) in place of the corn meal. It works perfectly and you can’t tell the difference. In fact if you look at the ingredients on Thomas English muffins, it’s what they use.
Your videos are a great inspiration I was wondering cause I want to be exact can I use a food scale to measure condoments cause I saw your prior video about food scales thanks
Just finished making these. Oh my god.
So I followed her advice, when mixing the dough I just added bit by bit of the wet until it formed a rough shaggy dough. I didn’t expect it to turn out nice, the dough didn’t seem moist enough but I figured I’d follow the process through.
18 hours passes, I take out my dough which smells fermented and is now soft and very smooth.
I make the muffins, they seem small so I make 6 instead of 10 (I also don’t have a cutter so I just did squares). They bloomed up in the pan and are now the size of 1.5 crumpets each, which wasn’t my intention hahahaha
They taste delicious. I’m about to prep some fake breakfast mcmuffins to freeze using them!:)
Occasionally you come across a recipe which is a GAME CHANGER. This was 100% one of those recipes. Super easy. No kneading. My kitchen is clean and they came out perfect.
No need to do the yeast mixing thing especially when it’s dry
Does it make a difference if I use stainless steel bowl oppose to glass bowl to ferment the dough for 12 to 18 hours? The weather is warm where I live. Thanks in advance.
I live in a basement apartment where it’s damp. Will this affect/effect (can never remember which word fits ) this or any other of your baking recipes? This recipe looks yummy ‼️
As someone who is new to the world of macro counting, your recipes are a godsend when it comes to ideas. I have to cut everything in half since my macros and caloric intake are way lower than your’s, but it definitely helps!
I like the way you don’t use your plastic wrap to cover the dough. And no bake english muffin in the oven. Yess i need it!
What store do usually get your fat free cheese, I can’t find it anywhere near my area. Any online stores?
What would I change if I wanted to make them with sourdough discard? Skip the yeast? Add a leavain instead?
I WOULD DEFF RECCOMEND THIS RECIPE IT WAS SIMPLE EASY BUT SUPER YUMMU
i like it! i will try tomorrow, and hope they are good like yours
I’ve tried this! And while I won’t call it a complete mess bcs the dough actually tastes great (thanks josh!), There’s definitely a big room to improve (the mistake is from my part)!
Note to self (or others who wants to try):
don’t roll it too thin. You’re supposed to be able to slice it in two after you cook them
after rolling, DON’T STACK IT (sorry if it’s obvious). I did and I put greased plastic wrap between the layers but it still sticks:(. It inhibits the 2nd proofing process and you’ll end up with bad imitation of flat bread.
Find the link for written recipe in English in the description box above .
Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba .
Difference between crumpets and English muffins is the hydration. Crumpets are wetter almost like a batter.
wow, that whisk flip at the beginning was BOSS. The goat himself, Bruno Albouze, ladies and gentlemen.
I just started making it just now. My dough is too wet even if I added only 3/4 of liquid. I used 1/2 cup of whole wheat four and 1/2 cup of all purpose flour. What should i do? Can i add some flour? Please help. Thank you.
your tutorial is so thoughtful and well done. LOVE IT! Cant wait to make these! brief question I don’t like non stick because I’ve been told it is bad for birds, could I do this on a skillet?
Hey Josh,
The term for the action in your whisking process should be…schwhisking
A swish…and whisk
To anyone who doesn’t know what a crumpet is, do yourself a massive favour and find a recipe and make some. Trust any recipe that’s English
Also, name suggestion for the whisk technique: “The Whisky Weissman”
So for Mother’s Day I am making my mom eggs Benedict and I am making your English muffin recipe and I was wondering if it is ok if I use instant yeast? Because that’s all I have. also I was wondering if I could let the dough rise overnight?
Looks beautiful!
I made it but my dough looks so dry. Is the flour too much or the milk too little? I used the cup measurements but my dough is not wet. Are your cup measurements the same as the gram measurements? Thanks.
Question can you use it with active dry yeast that’s all i have.
A crumpet has always looked (to me) like the love child of a pancake and an English muffin lil
Hypothetically, could I freeze those? If yes, should I freeze them after tossing them on the pan? Or before?
If you haven’t had a crumpet yet then you’re missing out. Crumpet aka butter sponge
I made them yesterday!! I had to add a tiny bit more flour but oh boy the flavour, the taste and texture is so good my family made me make them again today XD they were supposed to last 2 days but that did not happen hjajajasdjasjd im making double the amount, thanks for the recipe!!
Would love to see your recipe for sourdough English muffins. I’m not enough of a baker to know how different they would be. Could you make a small batch of SEM using your starter discards? Need directions!
They don’t have to be round. Just cut the dough into rough squares.
I’d call your technique
The WISK and SHAKE method.
(Cue the music to Twist and Shout!)
Recién veo tu canal y me encantan tus recetas.felicidades saludos de Costa Rica
Thanks for looking up what a crumpet is. I finally understand cricket.
Gemma, you are absolutely lovely. I really enjoy your videos. Thank you!
Can I use caster sugar not granulated…or are they the same
These are unusual english muffins
I only made them a couple of times but they’re generally done on a griddle
how would you use FRESH YEAST for this………the only yeast i can get in canada now is FRESH YEAST. ty so much
Hi Gemma.Must whole milk be used,or can whole milk be substituted,using 2% milk,with a sour cream boost(?)If so,could you please provide a measurement break-down for the 2% milk and sour cream?Many thanks,Gemma.BTW, I LOVE all your recipies and plan to order your cookbook next month!!
how to make dough so it has interior pockets leaning toward ciabatta?
does this work with English muffins from England? they are more dense and buttery. They have less air. is there a substitute?
How do you get your egg so perfect! I always break the yoke!!:/
major error at the very end! never slice an english muffin with a knife, but rather poke all around the side with a fork, and open it by hand to keep it’s fluffyness:)
I just got silicone stretch lids for my bowls, I had to use plastic because in the winter my house is cold even when it’s hot outside, so I rise my dough outside in the sun, and a towel isn’t enough to keep bugs off. I need plastic and then a towel so it won’t bake in the bowl lol, but now I can use the stretch lids.
I just made this recipe. However mine doesn’t have all the little nooks and crannies inside when you cut it in half. It just looks like a solid piece of bread. Why is that?
Oh t is soon tea time at Bruno Albouze s bistro! And a choice of tea sandwichesdon’t forget the cucumber sandwiches! And the clotted cream, and your home made marmalade. T is so nice to travel by eating foreign cuisine
I made these with poached eggs and smoked salmon and the laughing cow cheese and everything but the bagel seasoning
Even though I know the B Roll is coming, it always makes me laugh every time you mention that it’s the time That’s so hilarious! Love your channel!
Made several batches over the Covid quarantine, love them! Thanks so much!
Do you have a video on kitchen essential ingredients?! Such as flour, sugars, seasoning? What are the basic things I would need if I bought your cookbook?!? Looove all your videos and I can’t wait to find time to listen to your podcast!
You and Arnold Schwarzenegger should cook together. It would be a cinematic experience haha
You deserve way more subs. Amazing content man. Keep it up
Looks yummy. 1 nit…drives me crazy when people cook or bake with rings on. Even when you wash your hands, those pieces of jewelry harbor germs & bacteria in the tiny little nooks & crannies. Professional bakers wear NO jewelry or rings.
What a confidence building presentation. It was nice to have the written recipé available so a novice baker could have a starting place for ingredient amounts. Also, a nicely seasoned cast iron pan works very well. Crumpets next. Go raibh maith agat!
Is there any way to do this dough without waiting so many hours????
How much starter do you suggest if I wanted to use my sour dough starter, thank you in advance
“SHWISKING” is what I call it, shaking and whisking simultaneously. Notice there’s no H after the W because that would be too many Hs too close together. Also, you’d be saying it more than spelling it out, so…
Bruno! your upload was so timely. I was just craving for some English muffins a couple of days ago. Thank you.
This worked great for us we are in South Africa and English muffins are so expensive here! They were a hot with the family even if the kids keep calling them Irish Muffins!
Isn’t 18 hrs a lot for a hot place? Should we reduce the time in that case?
I made it as your recipe. It’s really really good and delicious. Thank you so much for sharing such a great recipe
First! Love your channel and content, been inspiring me to try almost every recipe, love you man!
I was always told that the semolina should be on the underside.
Are english muffins the same as scones? If not, maybe you can show us how to make the perfect scones
Am I the only one that saw a Chef John reference in this video?!
Many thanks for all of the top-notch tips and recipes. You’re a peach!
Just a quick suggestion: if you put the chicken and buffalo sauce in a pan and almost stir fry it for a minute, it gets SO GOOD!
Only request I have is, “Keep ’em coming, Big Guy!” Much obliged.
Thank you chef. I want to use my savour dough starter in this recipe! can I do that? If so how much the ratio should be in this recipe thanks again
Hi Gemma.:) I’ve only self-rising flour on hand((during lockdown))..:/Is there any way,that I can use your recipe,adjusting it to incorporate self-rising flour(?)Do you think my cutting yeast measure in half,would work(?)Thank you Gemma.:)
How do you make your have bigger air holes? I tried this recipe and they taste good, just not great!
Did/is anyone make/making this with all-purpose flour? What’s the experience like?
Wonderful! Would go so well with some Clotted Cream and homemade raspberry-lemon jam!
Your channel is the best man!! Love your recipes!! Keep it up!
watch this video at half speed and it suddenly becomes an acid trip
I dont have bread flour, and doubt i will be able to find any these days, so im hoping AP or whole wheat will work.
I was excited and ready to make these until I heard, 18 hours!
One of the things that I love about your channel is the way you present your recipes, no person talking, soft music…
The way you film the preparation of the recipes is different and delicious!!
Mmmm very relaxing!!
I Love your channel and I’m sharing it with all my friends and family.
Thank you for this wonderful gift!!
No matter how bad my day is going, watching Bruno make something puts a smile on my face.
Bruno, that was really such a simple recipe I’m ordering the rings now! lol….
As always a great moment of my week as I enjoy watching these… Thank you
I don’t get the baking part. After reading the recipe it suggests to stack the baking trays and bake for 15 minutes, is this necessary or can they be baked individually? Love your recipes, the finished product always looks so perfect.
At 0:52 I started feeling as if this guy was staring at my soul…… Scary shit. Not funny.
Its a bit boring but my favourite way to eat english muffins is with chopped up hardboiled eggs with salt, pepper and chilli flakes.
Hi Gemma, my dough is in the midst of being proofed atm. I just wanted to find out about the proofing time. Does it differ if you live in a tropical country (30 degrees Celsius)? My dough has been proofing for about 9 hours now and it appears to have doubled in size. Should I wait for 12 hours regardless or would waiting longer affect the outcome? Thank you.
Willing to bet you’re going to do Eggs Benedict.
My fav saucy breakfast is a variation on Welsh Rarebit:
English Muffin, a small bit of cheese sauce to fill the crags, thick slice of tomato, smother in cheese sauce, lay on top of that 3 grilled asparagus spears and two crisp strips of bacon. Yum, Yum!
Adore your teaching skill. I’ve always understood these need to be pierced all around and the separated to create a craggy surface. I’ve never seen anyone slice one.
I’ve yet to find a recipe or video that shows a crumb with nooks & crannies. That’s what makes it an english muffin.
I fellow all instruction of the recipe but used all purpose flour instead but the dough wasn’t same as the video it become too sticky does anyone know why?
These are the most beautiful English muffins I have ever seen!
Quel bonheur de le regarder travailler, tout à l’air tellement facile. J’aimerais bien être aussi à l’aise. Il sait tout faire. Merci pour toutes ces belles recettes.
@brunoalbouze what is the diameter of the muffin rings for the 45g dough?
How can I make a perfect donut? every time I try it always turns out too much like cake
Another great vid Zach, thanks again for these! (Also, I know many other subscribers, love the description information you provide in the drop down box)!
If I use ost flour, do I need to add more baking powder or something? Thank u for this video! I love ur humble,sweet and respectful attitude while explaining every detail. ♡♡
Why don’t you give out the ingredient quantities instead of making us jump through hoops to get them?
Those look magnificent you bake the trays on top of each other? How do you know if the centre ones and the bottoms are fully cooked through?
If you end up holding back any of the liquid, you’ve missed out on some of the butter. I’d tend to add the butter separately just to make sure it all went in.
One of the classy ladies of the bread world! Thank you Chef!
Looks delicious. I could eat one of those now slathered with butter and cheese. Lol. Thanks Bruno.
I’m assuming it would also work perfectly with a regular sourdough starter, right? Just refreshed so that you have your levain.
Excellent Video, Well Done, I enjoyed the watch. Best Wishes to all.
Can I use dry yeast instead (you don’t find instant yeast in my country). If yes, what changes should I make in the recipe?
New whisking method “Joshelto bring something together by means of whisking and a turn of the bowl”
You look like the dudes from brothers green eats and even talk like them
I kind of wish you had shown us the texture of the split English muffin: all those nooks and crannies.
It’s probably easier to list the things you can’t do, than the other way around. Bravo, Chef!
18 hours sound like a long time! Especially in my house where bakes don’t last longer than 8 minutes
;D will definitely try during this quarantine period! Thanks for all your great work, Gemma❤️
Wonderful recipie. I used the left over milk/butter mix in the scambeld eggs that accompanied the muffins for brunch.
Chef its awsome. I dont have any other accont Like instagram,. Facebook so can i get this recepi here. Please
whenever I make biscuits or anything cut out that leaves scraps, I reroll and take the very last scraps and make a tiny one for my pet rat.
Thanks for the excellent receipe! I first tried it a few weeks ago and the dough wad too wet (I know you’ve warned us in three video!). The taste, however, was great. Today is my second attempt and they seem perfect so far. They’re going to the frying pan in about 30 minutes. Cannot wait! Cheers from Brazil!
What did people do before there was Cling Wrap? Suppose you want a plastic-free kitchen?
how do you think this dough would do with a quick overnight ferment in the fridge?
i’d agree: such recipes are staples. you can use those in ANY imaginable way.