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Dairy-Free English Muffins


Way better than store-bought!


1. Sift flour and salt together into a large bowl and make a well in the center.
2. Blend 2⁄3 cup of the pareve milk, sugar, and yeast together in a separate bowl. Stir in remaining pareve milk and oil.
3. Add yeast mixture to center of the flour and beat with a mixer for 4 to 5 minutes or until smooth and elastic. The dough will be soft, but just hold its shape.
4. Oil lightly, cover, and let rise 45 minutes to 1 hour or until double in size.
5. Place dough on well floured surface. Roll out to about 1⁄2-inch thick. Using a 3-inch round cutter, cut out nine rounds of dough. Dust with flour and place on Gefen Parchment Paper to rise, covered, for about 20 to 30 minutes.
6. Lightly grease a nonstick frying pan and warm over medium heat. Carefully transfer muffins, two or three at a time, to frying pan. Cook slowly for about 7 minutes on each side or until golden brown. Cool on rack.
7. To serve, toast muffins whole. If desired, cut around edge with sharp knife, and split apart with fork.