Today I'm going to show you how to
make sourdough English muffins.
No, not the cake kind in a paper mold.
I'll also show you how to
make homemade Eggs Benedict.
Oh Boy.
Hi, I'm Sune and I'm a foodgeek.
Today I'm going to show you
how to make English muffins or
simply muffins as they're
called in the United Kingdom.
They're normally 11 using
commercial yeast, but
today we're going to be
using a sourdough starter.
The normal kind is normally left
to ferment on the kitchen counter,
which gives it a slight tang.
Using sourdough starter, the tang comes
as a given, which also means that it
almost seems like it should have
been made this way all along.
They usually serve toasted with
whatever meat that you prefer, but
most commonly a sandwich meat like ham.
Then your choice veggies and on top and
egg, often a fried egg or a scrambled egg.
Then it's topped with
the top part of the muffin.
If you're new to this channel,
I bake a lot of sourdough bread and
I make delicious food
from all over the world.
My goal is to show you how to get
the most out of every ingredient and
I want to teach you how to do that
in simple and understandable steps.
So join me by subscribing and ringing the
bell so you won't miss any future videos.
After we finish baking the English
muffins, I'll also show you how to
make Eggs Benedict,
my absolute favorite fancy breakfast.
Toasted English muffin topped
with fried Canadian bacon,
perfectly poached egg and
then homemade Hollandaise sauce.
That's basically an egg and
butter in bushing.
[LAUGH].
And topped with some delicious chives.
Look forward to it.
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you can use the links in the description
for tools and ingredients.
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I'm linking in the card above.
Thank you.
Those were the words, this is the recipe.
The recipe, the ingredients and
the amounts are linked in
the description and the card above.
Add 290 grams of flour to a bowl.
Then add 15 grams of sugar,
And six grams of table salt,
mix it well with your hand.
Then add 200 grams of milk.
And 100 grams of sourdough starter.
This shouldn't be discard but
a regular fat starter.
Then mix it until it comes together.
Once the dough gets too stiff,
dump it out on the kitchen counter and
knead it until all the flour has
been absorbed into the dough.
Then cover the dough and
leave to ferment for about eight hours.
When the fermentation is done, grab
a baking sheet lined with parchment paper.
Dust the parchment with corn flour or
semolina.
Flour your kitchen counter liberally and
dump the dough out.
Start flattening the dough and
tease it into a square.
It should be about one centimeter,
half an inch thick.
Then use an eight centimeter or
three inch round cutter to
cut muffins out of the dough.
Put the muffins on to the baking sheet.
Then sprinkle the dough
with more corn flour.
Brush the rest of the dough out and
cut into muffins.
You should be able to make about
ten of them using this stuff.
Yes, I know there's only nine there and
enough dough to make a tenth.
I just wish I could go back in time.
Cover the sheet with a dish towel and
let the muffins rise for an hour.
Then it's time to cook the muffins.
Put the pan on to medium high heat and
let it come up to temperature.
Put as many muffins as you can on the pan
but they shouldn't touch each other.
Put a lid over top so
that the muffins can steam themselves.
Cook for
about seven to ten minutes until the
muffins are golden brown on the bottom.
Then take off the lid and
flip the muffins over and cook them for
seven to ten minutes more.
Put the muffins on a wire rack and
let them cool.
Or if you're just gonna eat them now,
why not just crack one open and
slather it in butter and jam.
And don't forget a nice cup
of tea while you're at it.
I have different plans though.
To make Hollandaise sauce first
we need to make clarified butter.
So we add 250 grams of
butter to a small pot.
Salted or not salted doesn't matter,
you're gonna see some the sauce later.
Let it melt slowly and
skim the foam off the top.
Keep going until there's no more foam and
pour the butter through a muslin line
sieve or a coffee filter,
if you don't have muslin.
Now it's time to make Hollandaise.
Put a pot with water at
the bottom on medium low heat.
Grab a metal or
glass bowl that fits over top of the pot.
It's important that it doesn't touch
the water when you put it on the pot.
Put three yolks in the bowl add the juice
of half a lemon about 15 milliliters.
Whisk until it's foamy and
then put the bowl on top of the pot.
From now on, you just keep
whisking until the sauce is done.
Whisk until the egg mixture is warm and
then add a little bit of butter.
And then a little more.
Keep going slowly at first,
and then more and
more until the sauce has
the right consistency.
I went a bit too far,
butter how I love thee.
[LAUGH].
But we'll fix it in a bit.
Then season with salt.
Just add a bit of water until
you have the right consistency.
Put the sauce in a small bowl and cover
it with cling film until you need it.
Then put a piece of Canadian bacon
on a pan and fry it on both sides.
None of my local stores had any Canadian
bacon so I got nice smoked ham instead.
Then grab a fork and split open your
English muffin and put it in the toaster.
Then the last thing that's
left to do is to poach an egg.
Put a good pot of water on high
heat until it's boiling, and
then turn it down to barely simmer.
Add a tablespoon of vinegar.
Swirl the water around and
carefully drop the egg down the vortex.
Let it cook for about four minutes and
then fish out of water using
a slotted spoon or a spider.
Now it's time to assemble
our eggs benedict.
First we start out with
a toasted English muffin,
then a piece of Canadian bacon or ham.
Then a poached egg.
Season with salt and pepper.
Top with delicious Hollandaise and
some fresh chives.
Now it's time for some yolk porn.
Yeah.
My god, toasted muffin gooey egg and
a sauce with a ridiculous amount
of butter, what's not to love?
You can easily freeze these and let them
defrost in the fridge for about 12 hours.
Personally I put them in
the toaster on the defrost program.
You can also defrost them in the
microwave, although I haven't tried it.
I hope you learned something today,
see you next time.
