English Muffins — BKY-P-008

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Bread · Production

English Muffins

English Muffins 100 g · Griddle only — NOT oven

3 kg

Batch Size

Muffins × 100 g

45–60 min

Bulk Ferment

20–30 min

Proof

Medium Heat

Griddle

5–6 min/side

Cook Time

90°C

Internal Temp

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Food Cost FJD

Ingredients — Baker's %

DOUGH

Bread Flour100%3.000 kg

Milk (warm 35–38°C)D33%0.990 kg

Water (warm)20%0.600 kg

Salt2%0.060 kg

Caster Sugar2.7%0.081 kg

Butter (softened)D10%0.300 kg

Eggs (beaten)E6.7% ≈4 eggs0.201 kg

Bakels Lecitem Universal1%0.030 kg

Bakels Instant Dry Yeast2%0.060 kg

SEMOLINA — REQUIRED

Fine Semolina (both sides)G declaredas needed

Method

1
Combine flour, Lecitem, sugar and salt. Rub in softened butter until no lumps.
2
Activate yeast in warm milk (35–38°C) 5 min until foamy.
3
Add yeast, beaten eggs and milk/water blend. Mix low 2 min, medium 8–10 min. Softer than standard — tacky but not wet.
4
Bulk ferment 45–60 min until doubled.
5
Roll to exactly 2.5 cm thickness. Cut with 9–10 cm cutter — press straight down, do NOT twist.
6
Dust tops and bases generously with semolina. Proof 20–30 min until slightly puffed.
7
Cook on greased griddle at MEDIUM heat: 5–6 min per side. Internal temp 90°C.
8
Cool on racks. ALWAYS split with a fork — never a knife. Fork creates nooks and crannies.

Allergen Note: Contains Gluten, Dairy and Eggs in every unit. No variant removes any of these. Semolina adds G (already declared).

Critical Points

⚑Griddle ONLY — oven produces wrong result. Flat griddle or flat-top only. No exceptions.
⚑Medium heat is mandatory. High heat = burnt exterior, raw interior.
⚑Do NOT twist the cutter — twisting seals edges and prevents rise and nook structure.
⚑Fork-split is non-negotiable. A knife destroys the interior texture. Fork tears = nooks and crannies essential for service.

Plantation Island Resort · Bakery & Pastry Production

Chef Don Christie · Rev 1.1 · Mar 2026