Pink Peppercorn English Muffins

Pink Peppercorn English Muffins 
  • 2 teaspoons yeast
  • 1 cup sourdough starter
  • 1 cup warm water
  • 2 teaspoons kosher salt
  • 3 cups all purpose unbleached flour
  • 2 heaping tablespoons pink peppercorns
  • 1 teaspoon fresh cracked black pepper

In a large bowl combine yeast, starter and water. Allow to foam and bubble, using a spoon or spatula combine about half of the flour. Stir until smooth and gently add remaining flour. (Depending on the moisture and humidity in your area you may need a little more or less) 

Knead on a clean surface 5-7 minutes until its smooth and springy. (knead until its combined and smooth.) Place in a lightly oiled vented container such as a plastic container with a hole poked in it, or simply cover the bowl gently with plastic wrap. 

Allow dough to rest at room temperature until doubled in size, about 1 hour. Place dough in the fridge at least an hour or overnight. It can stay there up to a week if needed. Before frying divide your dough into approximately 6-8 portions,( I think I made 7 this time. ) If you want the perfect English muffin you can divide the dough into 3 ounce portions and use muffin rings. (or tin cans, tuna cans are about the exact size). 

 
 

Once your ready to fry your muffins place a cast medium skillet on a burner set to medium heat. Allow the pan to heat up. If you have an electric griddle/skillet you can set it to 350. This time instead of frying them in a dry pan and liberally coating the muffins with corn meal I used oil and butter. You can use a dry pan or a greased pan. Place each muffin in the pan depending on size do 2-4 at a time. Do not over crowd the pan though the  muffins will expand and you don’t want them to stick together. Cook each muffin 2-4 minutes on each side or until golden brown. Set each muffin aside as they are finished. Tent the muffins with foil as they finish or place them aside. When all of the muffins were finished I placed them in a 350 degree oven for 10 minutes and then turned off the oven and let them “rest” a bit. 

Remove from the pan and tent with foil for approximately 10 minutes. This will allow them to further cooking on the inside. If you’d like you can place them in the oven but my goal with this recipe was to avoid the heat from my oven at all costs and honestly theres no point. I like to split my muffins and toast them in a skillet with butter so even if they are just slightly under done they will toast in the pan. Serve ASAP!

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