Paul Hollywood Muffins With A Twist
We all know and love the man – not only is Paul Hollywood a national treasure, but he’s an excellent baker. Perhaps you’ve been watching a bit too much Bake Off over the pandemic, or you’re just eager to learn. One way or another, you came to the right place to learn how to bake the perfect English muffin. Paul Hollywood’s muffins are fantastic – add a bit of flair to them and you’ll be dreaming of them.
Keep reading to learn how to make Paul Hollywood’s muffins with a tasty twist!
Paul Hollywood Muffins: What You’ll Need
Paul’s recipe calls for the following:
- 300 grams strong white bread flour with an extra ~100 grams for flouring
- 6 grams instant yeast
- 6 grams salt
- 15 grams caster sugar
- 15 grams room temperature butter, cut into small cubes
- 1 egg, lightly beaten
- 150 mL milk
- Vegetable oil
- 15 grams semolina, with an extra ~30 grams for dusting (give or take)
Now without further ado, here’s what to do!
- Combine the flour, yeast, and salt into a mixing bowl. Keep the salt and yeast separate, as the salt will kill your yeast – you can just put them on opposite sides of the bowl.
- Add the sugar, butter, egg, and milk.
- Mix until a soft dough has formed
- Remove and place the dough on a floured surface. Knead for ~10 minutes, or until a soft, stretch, and smooth dough has formed.
- Grease a large bowl with oil, placing the dough in the bowl.
- Prove for one hour or until doubled in size.
- Dust your working surface with polenta and flour, placing the dough on the table.
- Roll it to about 2.5-3 cm thick.
- Dust two baking trays with semolina.
- Cut out muffins into even sizes (you should get about eight).
- Spacing them evenly, place the muffins on the tray, dusting with the remaining semolina.
- Prove for 30 more minutes.
- Preaheat a pan to a very low heat. Cook the muffins on the griddle for 5-6 minutes on each side, flipping and repeating on the other side. They should be light golden-brown colour – not dark at all. (You know what an English muffin should look like.)
Now both of these are rather simple changes that can be used in a number of ways. We’re going to do one sweet, one savoury, with a few suggestions for usage!
For a sweet muffin, you’ll need:
- 15 grams room temperature butter
- 1.5 tbsp maple syrup or black treacle (I prefer maple, it’s up to you)
- 1 tsp each of:
You will be doing everything the same, with one major change. The night before you start your muffins, whip your butter, spices, and syrup together. Chill the butter, and cut into cubes once cold, allowing it to get back to room temperature directly before adding it. If it’s too cold or hot, it will mess up the process.
Some people like to add walnuts, raisins, and other textural pieces, though I personally feel that an English muffin should be kept simple. These can be served in several ways:
- Toasted, plain – they’ll be lightly sweet and spiced, great for a quick snack on the go.
- Served with jam and butter
- Served as a sandwich using sausage or bacon, a sharp cheese (like asiago), and a fried egg.
- Battered and cooked as a unique twist on French toast
You’re doing the same thing as above, but with a savoury mix of spices. Alternatively, you can add the spices directly to the flour, though I prefer making spiced butter. This lets you have more of the butter (if you double or triple the recipe) to use later down the line.
- Combine 15 grams room temperature butter
- 1 tbsp each of:
- Smoked paprika
- 2 tsp each of:
- Ground sage
- Mix butter and spices, chill, return to room temp when mixing with dough.
Spices such as cardamom, turmeric, star anise, saffron, and fennel are all great additions to this.
This is a fantastic way to add a bit of variety to an otherwise normal breakfast. Pair these with your savoury breakfast of choice, or go a bit wild and make a sandwich. My personal favourite is:
- 3 strips bacon
- 1 fried egg, runny yolk
- A thick, English muffin-sized cut of ham
- Sharp cheddar
- All ingredients cooked in remaining herb butter
This is a simple recipe with which you can do a surprising amount. Paul Hollywood muffins themselves are soft and airy, with just enough chew to remind me of my nan’s. They pair perfectly with a good jam and some butter, and will never disappoint. If you choose to use one of my twists, get creative! They can do so much to change a meal by simply adding a few basic ingredients.
The savoury herb butter is not only great in our muffins but when paired with countless other things, like potatoes or roasts – so keep it in your back pocket. I highly recommend messing about with your own spice blends and ratios, as spice is ultimately subjective – the things that we like at DreamyHome may not be what you thought of when you saw this article.