1/2 cup non-fat powdered milk
1 TB sugar
1 tsp salt, divided
1 TB shortening
1 cup hot water
2 1/4 tsp yeast (or one packette)
1/8 tsp sugar
1/3 cup water, luke warm (about 110')
2 cups all purpose flour, sifted
In a large bowl, combine the powdered milk, 1 TB sugar, 1/2 tsp salt, shortening and hot water. Stir until the salt and sugar are dissolved. Set aside to cool.
In a small bowl, combine the yeast, 1/8 tsp sugar and 1/3 cup of water. Stir to combine and let rest until the yeast has dissolved.
Add the yeast to the dry milk mixture. Add in the sifted flour and beat thoroughly with a wooden spoon. Cover and let rest for 30 minutes.
If you're using an electric griddle, preheat it to 300' F. If you're using a skillet on the stove like I did, you'll want the skillet on a medium to low setting.
Add the remaining 1/2 tsp salt to the dough and beat thoroughly.
Place your metal ring molds on the griddle or in your skillet. Spray with cooking spray
Using a #20 ice cream scoop, place 2 scoops into each ring.
Cover the rings with a lid or if you're using a griddle, place a cookie sheet on top of the rings and cook for 5 or 6 minutes.
Remove the lid and flip the rings using tongs.
Cover with the lid and cook for another 5 - 6 minutes, or until golden brown.
Place the muffins on a cooling rack, remove the rings and allow to cool.
Split with a fork and enjoy
Pairs Well With
I've been wanting to make English Muffins for a very long time. These are easy and taste wonderful. You might want to check out my blog post before making them to see a few little tips that will help you avoid some mistakes that I made.