Boiled Eggs with English Muffin and Yogurt

Ingredients

• 3.5 cup All-Purpose Flour (plus more for dusting)
• 2.25 tsp Active Dry Yeast (one 1/4-oz packet)
• 1 tsp Granulated Sugar
• 1.25 tsp Salt
• 1 cup Milk (warmed to 110°F (43°C))
• 0.25 cup Water (warmed to 110°F (43°C))
• 2 tbsp Unsalted Butter (melted and slightly cooled)
• 0.25 cup Cornmeal (for dusting)

Instructions

1. 1

   Activate the Yeast

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, warm water, and granulated sugar.
   • Sprinkle the active dry yeast over the liquid and let it stand for 5-10 minutes. The mixture should become foamy and smell yeasty, indicating the yeast is active.
2. 2

   Mix and Knead the Dough

   • Add the melted butter, salt, and 3 cups of the all-purpose flour to the yeast mixture.
   • Using a dough hook on low speed (or a wooden spoon by hand), mix until a shaggy, sticky dough forms.
   • Gradually add the remaining 1/2 cup of flour, 1 tablespoon at a time, until the dough starts to pull away from the sides of the bowl. The dough should be soft and slightly sticky to the touch.
   • Knead on medium-low speed for 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth, elastic, and supple.
3. 3

   First Rise

   • Lightly grease a clean bowl with oil or cooking spray.
   • Form the dough into a ball and place it in the prepared bowl, turning it once to coat the top with oil.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape and Second Rise

   • Gently deflate the risen dough and transfer it to a lightly floured surface.
   • Roll the dough out to a uniform thickness of about 1/2 inch.
   • Using a 3-inch round cutter, cut out 12 muffins. You can gently re-roll the scraps to cut out the remaining muffins.
   • Generously sprinkle a baking sheet with cornmeal. Place the cut muffins on the sheet, ensuring they don't touch.
   • Lightly sprinkle the tops of the muffins with more cornmeal. Cover loosely with plastic wrap and let them rest for 30 minutes until they look slightly puffy.
5. 5

   Cook the Muffins

   • Heat a large, dry cast-iron skillet or a non-stick griddle over low to medium-low heat. Do not add any oil or butter.
   • Carefully transfer a few muffins to the hot griddle, leaving space for them to expand. Work in batches to avoid overcrowding.
   • Cook for 7-10 minutes on the first side, until deep golden brown. The key is low and slow heat to cook the inside without burning the outside.
   • Flip the muffins and cook for another 7-10 minutes on the second side until golden brown and cooked through. The sides should be firm and dry, not doughy.
6. 6

   Cool and Serve

   • Transfer the cooked muffins to a wire rack to cool completely. This step is important for the internal structure to set.
   • To serve, split the muffins horizontally with a fork, not a knife, to create the classic nooks and crannies.
   • Toast until golden and serve warm with butter, jam, or as the base for a breakfast sandwich.

Ingredients

Instructions

1. 1

   Heat the milk

   • Pour the non-fat milk into a heavy-bottomed pot.
   • Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). A thermometer is highly recommended.
   • If you don't have a thermometer, heat until it's steaming and small bubbles form around the edge, but do not let it boil over.
2. 2

   Cool the milk

   • Remove the pot from the heat and let it cool down to between 110-115°F (43-46°C).
   • This temperature is crucial for the live cultures to thrive. Too hot will kill them, too cold and they won't activate.
   • You can speed this up by placing the pot in an ice bath.
3. 3

   Introduce the starter culture

   • Scoop about 1 cup of the warm milk into a small bowl.
   • Add the 2 tablespoons of Greek yogurt starter to the bowl and whisk until completely smooth.
   • Pour this mixture back into the main pot of milk and stir gently to combine.
4. 4

   Incubate the yogurt

   • Cover the pot with a lid. To maintain warmth, you can wrap it in a thick towel.
   • Place the pot in a warm, draft-free spot for 8-12 hours. An oven with the light on (but turned off) works perfectly.
   • Do not disturb, shake, or stir the yogurt during this time.
5. 5

   Chill the yogurt

   • After incubation, the yogurt should be set, like a soft custard. It will still be loose.
   • Carefully place the pot in the refrigerator and chill for at least 4 hours, or overnight. This helps it firm up further.
6. 6

   Strain to make it Greek-style

   • Line a fine-mesh sieve with a few layers of cheesecloth and place it over a deep bowl.
   • Gently pour the chilled yogurt into the cheesecloth-lined sieve.
   • Cover and place back in the refrigerator to strain. Strain for 2-4 hours for a thick, Greek-style consistency.
   • The longer you strain, the thicker it will become. The liquid that drains out is whey.
7. 7

   Store the yogurt

   • Transfer the thick Greek yogurt from the cheesecloth to an airtight container.
   • Store in the refrigerator for up to 2 weeks. The whey can be saved for smoothies or baking.