Ube English Muffins Recipe
This Ube English Muffins recipe are made with Ube and no food coloring or artificial flavoring. Don't worry it's easier than you think.
Servings: 16 Muffins
Equipment
- 2 Baking Pans
- 2 Silicon Mats or Parchment Paper
- Plastic Wrap
- 2 Clean kitchen towels
Ingredients
- 3 ¼ Cup Bread Flour
- 4 Oz Ube Powder Pack
- 1 Teaspoon Active Yeast (or 1 packet)
- 2 Tablespoons Sugar
- 2 Cups Warm Water
- ¼ Cup Warm Milk
- 2 Tablespoons Oil
- ½ Cup Cornmeal
Instructions
- In a mixer bowl place the 3¼ cups of flour, ube powder, 2 tablespoons of sugar and yeast. Whisk until combined.
- In a large cup or bowl mix together the ¼ cup warm milk, 2 cups water and 2 tablespoons oil. Add this mixture to the flour mixture.
- Using a dough hook mix the dough until it looks like a shaggy mess. Cover with a kitchen towel and leave to rest for 10 minutes. This helps relax the gluten and absorbs all the liquid you just mixed in.
- Using the dough hook mix the Ube English Muffins dough for 10-15 minutes until the dough starts pulling away from the bowl.
- Oil a large bowl and form the dough into ball shape with your hands. It's going to be a very moist dough, but don't worry the Ube Powder will absorb all that moisture while proofing.
- Cover the dough with plastic wrap and store in a warm area in your kitchen. Leave to proof and rise for 1 hour.
- Meanwhile prepare two baking pans and line them with parchment paper or a silicon mat. Spread about ¼ cup of cornmeal all over each.
- After 1 hour your dough should have doubled in size. Take off the plastic wrap and punch down with clean hands.
- Divide the dough into 16 balls. You can weigh them if you wish to make them all the same size. We are not that perfect here so approximate is okay.
- Using the palm of your hand flatten them into a puffy disk. Transfer each disk to your prepared baking pans and cover with more cornmeal. Make sure the Ube English Muffins are at least 2 inches apart to accommodate the second proofing of the dough.
- Loosely cover with plastic wrap and cover with a kitchen towel. Leave to rise for 1 hour. The dough should of doubled in size and be super puffy.
- Now time to cook these Ube English Muffins! Brush your skillet with oil and heat it up to medium/low heat.
- Place 3-4 Ube English Muffins in your skillet. Cook the first side for 4 minutes.
- Then flip over to the other side and cook for a further 4 minutes. Repeat for the other doughs. You may need to turn down the heat as you cook the rest as the skillet will start to get super hot.
- To serve cut in half and have with butter and jam.
- Store a few on the counter top for maximum 2 days. Store the rest in the freezer for up to 3 months. Defrost on the counter top and toast.