British Muffin Diet Details

Perfect thanks!
I will however remove the honey, oil and salt
Only bc of stomach related issues

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

what do i do if the dough quite sticky and wet?:(
i really want this muffins to turn out well

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

Thank you for putting the recipe here instead of the website where I can never find anything.

6 hours more to ferment my dough! looking forward to grilling them! Thank you Gemma! Love your easy and delicious recipes!

❤ all looks amazing, I cannot wait to try them.Super easy…Thank you������

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.

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!��������

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.

thank you. i only have active dry yeast can i use it instead and will it be 1/4 tsp. also?

Gemma can I leave out the butter or substitute it for anything?

Thanks Josh.
Could also include a conversion for fresh yeast instead of dry yeast please.

Oohh I’m going to make a homemade Sausage and Egg McMuffin with this. Thanks a lot!!

Omg all these look amazing! I wanna try all of them but my favorite is the breakfast one.

Zach, how long do you cook your whole egg for? And do you cover it at any point?

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:(

Crumpets have the texture of pancakes, English muffins more like a bread.

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?

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.

Woow Hola Bea. Buenos dias pero que delicia de panecillos te quedaròn súper muy antojables.. Saludos linda buen fin de semana

porque no se cocinan directamente en el horno? no se puede saltar el paso de antes del horno?

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.

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?

Time to prepare: 5 minutes. Time from preparation to cooking… 3 weeks �� okay slight exaggeration

How can cornmeal be the traditional way for baking British foods when corn only arrived in Britain after the Colombian exchange? ����

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.

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

Isn’t English muffins supposed to be cooked in a frying pan?

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:)

If I may ask. How mucho time can I store them before they get unpleasant?

I thought a crumpet was a small pancake but it’s just cooked on one side.

they’re so neat that’s some seriously french englishmuffins ha!

Cinnamon egg white, turkey bacon, and almond butter on a blueberry English muffin ����

Best muffins I’ve ever made, it’ll be my goto in the future and next batch will be Sourdough.

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!

so i just found this guy on youtube this is possibly the most excited ive been about a chcnnel lmaoooooooooo

Only Bruno could make those things that perfect. My goodness

Enjoy your videos but do you know how to use a napkin and what they are made for?

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

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!

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

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

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

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.

Apples on a muffin?? Idk, man!! Lol im going to have to make the change slowly. That was too much!

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.

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.

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.

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!

What store do usually get your fat free cheese, I can’t find it anywhere near my area. Any online stores?

I WOULD DEFF RECCOMEND THIS RECIPE IT WAS SIMPLE EASY BUT SUPER YUMMU

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.

Difference between crumpets and English muffins is the hydration. Crumpets are wetter almost like a batter.

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.

Hey Josh,
The term for the action in your whisking process should be…schwhisking
A swish…and whisk

Also, name suggestion for the whisk technique: “The Whisky Weissman”

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.

A crumpet has always looked (to me) like the love child of a pancake and an English muffin lil

If you haven’t had a crumpet yet then you’re missing out. Crumpet aka butter sponge

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!

I’d call your technique
The WISK and SHAKE method.
(Cue the music to Twist and Shout!) ��

Thanks for looking up what a crumpet is. I finally understand cricket.

Can I use caster sugar not granulated…or are they the same

how would you use FRESH YEAST for this………the only yeast i can get in canada now is FRESH YEAST. ty so much

how to make dough so it has interior pockets leaning toward ciabatta?

How do you get your egg so perfect! I always break the yoke!!:/

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.

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

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!

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 deserve way more subs. Amazing content man. Keep it up ����

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!

How much starter do you suggest if I wanted to use my sour dough starter, thank you in advance

Bruno! your upload was so timely. I was just craving for some English muffins a couple of days ago. Thank you.

Isn’t 18 hrs a lot for a hot place? Should we reduce the time in that case?

First! Love your channel and content, been inspiring me to try almost every recipe, love you man!

Are english muffins the same as scones? �� If not, maybe you can show us how to make the perfect scones ��

Many thanks for all of the top-notch tips and recipes. You’re a peach!

Only request I have is, “Keep ’em coming, Big Guy!” Much obliged. ��

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.:)

Did/is anyone make/making this with all-purpose flour? What’s the experience like?

Your channel is the best man!! Love your recipes!! Keep it up!

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.

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!!

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

At 0:52 I started feeling as if this guy was staring at my soul…… Scary shit. Not funny.

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.

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 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?

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. ��

How can I make a perfect donut? every time I try it always turns out too much like cake

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. ♡♡

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?

One of the classy ladies of the bread world! Thank you Chef!

I’m assuming it would also work perfectly with a regular sourdough starter, right? Just refreshed so that you have your levain.

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?

You look like the dudes from brothers green eats and even talk like them

It’s probably easier to list the things you can’t do, than the other way around. Bravo, Chef!

Wonderful recipie. I used the left over milk/butter mix in the scambeld eggs that accompanied the muffins for brunch.

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.

What did people do before there was Cling Wrap? Suppose you want a plastic-free kitchen?

i’d agree: such recipes are staples. you can use those in ANY imaginable way.