Anna Olson's Delicious English Muffins Recipe + BONUS RECIPE!
Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe Makes 16 muffins Ingredients Starter: 2 cups (500 mL) lukewarm water 2 2/3 cups (400 g) bread flour 1 ¼ tsp (5 g) dry instant yeast 1 tsp (6 g) honey Dough: 4 cups (600 g) bread flour 2 Tbsp (30 g) unsalted butter, at room temperature 1 ¼ cup (310 mL) lukewarm water 1cup + 2 Tbsp (300 g) starter 2 ¼ tsp (1 pkg) (8 g) instant dry yeast 1 Tbsp (15 g) salt 1 Tbsp (12 g) sugar cornmeal, for sprinkling Directions 1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days. 2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible. 3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size. 4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes. 5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying. The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting. Eggs Benedict with Avocado "Hollandaise" Serves 4 Ingredients Avocado “Hollandaise: 1 ripe avocado ½ cup (125 mL) water ½ cup (125 mL) Greek Yoghurt ¼ cup (60 mL) vegetable oil 2 Tbsp (30 mL) lime juice salt & pepper to taste Eggs & Assembly: 4 English Muffins, split and toasted 8 slices ripe tomatoes 1 Tbsp (15 mL) white vinegar 8 eggs 2 Tbsp (15 mL) chopped fresh chives salt & pepper 1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.) 2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs. 3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs. 4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Official Oh Yum Website: https://ohyum.tv #OhYum