Who doesn’t love a nice toasty English muffin? Nooks and crannies aside, one of the muffin’s greatest attributes is its versatility—it’s not just for breakfast anymore. Chef Micheal Fiorelli, who has been drawing diners to the Rancho Palos Verdes peninsula with his eclectic cooking at the Terrannea Resort’s Mar’sel, pairs English muffins with his house-made charcuterie. We enjoy them with a simple swipe of butter and orange marmalade for a quick yet revelatory breakfast. The addition of buttermilk lends the puffy discs a creaminess and slight tang that is utterly irresistible.
2 tablespoons plus 1 teaspoon active dry yeast
¼ cup lukewarm water
1 ¾ cups room temperature buttermilk
4 cups all purpose flour, plus more as needed
¼ cup sugar
1 tablespoon plus 2 teaspoons kosher salt
5 tablespoons unsalted butter at room temperature
Cornmeal as needed
1. Combine yeast and water in a standing electric mixer bowl.
2. Whisk with a dough hook to dissolve the yeast.
3. Gradually add the room temperature buttermilk.
4. Add the flour, sugar and salt, and then turn the mixer to medium speed. Mix until a wet dough forms.
5. Add the room temperature butter one tablespoon at a time.
6. Remove the dough from the mixer and knead for 10 minutes.
7. Place the dough in a lightly greased large mixing bowl. Cover with plastic wrap and leave to rest for one hour.
8. Chill the dough in the refrigerator for 30 minutes.
9. Dust a work bench with flour. Roll the dough out to about a half-inch thick and using a ring cutter, cut into desired sized circles.
10. Transfer muffins onto a sheet pan lined with cornmeal, leaving a little room between each.
11. Preheat oven to 250 degrees.
12. Heat a frying pan greased with clarified butter over medium Iow heat. Slow cook the muffins on each side until they are evenly golden brown.
13. Transfer muffins back to the sheet pan. Bake for approximately ten minutes. Allow muffins to cool, then poke a fork around the circumference of each muffin so they can be pulled apart easily.