English Muffins


English muffins are a type of bun but cooked in a pan instead of an oven. English muffins are used as the base in Eggs Benedict, but it can certainly be used for a lot of other things. Try it for breakfast with some butter, jam, or clotted cream. As a burger bun, a sandwich bun or use it as a dinner roll. The possibilities are endless.

This recipe also utilizes the Ztove pan to proof the dough in. This way we can set the temperature, so the yeast has optimal conditions, reducing the leavening time.

When making this recipe, on a traditional stove, the hard part is knowing how long the buns need to cook before they are done. But with Ztove, you can set a precise temperature and therefore we know exactly how long they need – just like when you bake regular buns in the oven.


The Dough

2 dl Whole milk, 3.5 % fat

25 gram Butter

12 gram Baking yeast (fresh yeast)

2 tbsp. Sugar

1 tsp. Salt

300 gram All-purpose flour


Mix the wet ingredients

Combine milk, butter, and yeast in a saucepan. Set the temperature to 39°C.

Leave for 5 minutes until the butter starts to soften. Then stir until the yeast has dissolved.

Knead the dough

Combine the sugar and salt in a large bowl. Add the warm milk mixture and half of the flour and stir well. Then add the remaining flour and stir until combined.

Pour the dough onto the kitchen counter and knead briefly. Just until the dough is fairly smooth. Don’t overwork the dough or the buns will be too like bread in texture, and this is not what we are going for.

Proof the dough

Set the pan to 39°C.

Press the dough into a large flat circle. Place the dough in the pan and add the lid. Leave to rise for 30 minutes. Halfway through, gently turn the dough so that it is left to rise for 15 minutes on the other side.

Shape the muffins

Roll the dough into a sausage shape, about 5 cm thick.

Cut the dough into 8 equal sized pieces. The easiest way to do this is to divide the dough in half, then divide the new piece in half, and so on until you have 8 pieces.

You can roll each dough piece into round balls, or you can leave them as slices. If you keep them as slices, the buns will be softer and it’s also easier.

If you are going to use them for sandwiches, burger buns or similar, roll them into buns and then flatten them with a rolling pin.

Proof the muffins

Place your muffins on a cutting board or baking tray with baking paper and leave to rise for 15 – 30 minutes.

Bake the muffins

Heat the pan to 160°C.

Place your muffins in the pan and cover with a lid. Bake for 7 minutes on each side, 14 minutes in total.

If you use the 28 cm pan you can bake 4 at a time, in the 24 cm pan you can bake 3.

When done remove the muffins from the pan and place them on a cooling rack. Leave to cool for approx. 20 minutes before serving.


English muffins freeze well. You can also store them in the fridge. Reheat the muffins in the pan or oven, or you can split them in half and put them in the toaster.