Thursday, August 4

BAKE IT: Porchugise Style English Muffins


Portuguese Muffins are a flatter style muffin. It has a shape and size closer to a traditional English muffin. However they have a sweeter and richer flavor then an English muffin. These are great for breakfast and brunches, especially when topped with a honey butter!

This will make 18 white muffins
(for variations see bottom note)
Full time: 3 1/2-4 hours (includes multiple rise times and multiple cooking batches)
You will need:

3 eggs
5 cups all purpose flour
1 1/4 cup milk
1 cup soy flour
1 cup sugar
1/4 cup water 110 degrees
1/4 cup butter
2 1/4 tsp active dry yeast (or 1 .25oz packet)
1/2 tsp salt

Let us begin:

Start by placing water in a large mixing bowl. Sprinkle over yeast and 1/4 tsp sugar. Allow to sit for 15 minutes

Yeast should now be bubbly and foamy.


Add in the remaining sugar and salt, give a stir to fully dissolve

Add in eggs, milk, and soy flour, give quick stir

Add in flour 2 1/2 cups, stir then add remaining flour to form a slightly sticky dough


Melt butter and allow to cool to touch.

Blend butter into dough and begin to knead

Turn dough out onto floured surface and knead until it becomes smooth and elastic, approx 8 minutes. This is a very sticky dough but be careful not to add too much additional flour


Cover dough with a tea towel and set aside to proof/rise for 1 hr

Dough should double in size, give a quick punch down and divide dough into 18 pieces (it helps to roll it into a long log first)


Roll each piece into a ball, this is an extremely sticky dough, so I like to keep a small pile of flour next to my work surface. Give each piece a little flour bath and it won't stick to your hands


Shape dough into round flat pieces and arrange on a lightly floured piece of wax paper


Cover with a light sprinkle of soy flour, then cover with tea towel and let rest for 1 1/4 to 1 1/2 hours

Once muffins have rested and set bring a large un-greased skillet to a medium heat.

Place 3 muffins at a time (or how ever many fit without edges touching) in skillet


Cook until golden brown color, approx 3-4 minutes, flip and repeat. You will notice that the muffins will puff up.


Let cool on a rack.


These can be individually sealed, frozen, and toasted. Just seal in double layer of plastic wrap and set in freezer for up to 45 days

Looking for a different flavor muffin? They are just as easy to make, here are a few great options:

Whole Wheat Muffins:
Using the recipe above replace the
5 cups all purpose flour
with
4 cups whole wheat flour
1 cup all purpose flour

Rye Muffins:
Using the recipe above replace the
5 cups all purpose flour
with
3 1/2 cups all purpose flour
1 1/2 cups rye flour
1/2 to 1 cup seeds (if desired)

Oat Muffins
Using the recipe above replace the
5 cups all purpose flour
with
3 1/2 cups all purpose flour
1 1/2 cup oat flour
1 cup rolled oats
Add 1 tbsp milk to mix

Potato or Rice Muffins:
Using the recipe above replace the
5 cups all purpose flour
with
3 cups all purpose flour
2 cups potato or rice flour