Yield:Makes 10 muffins

这个食谱的灵感来自于我在伦敦市政市场访问时看到的英国松饼。与我当地超市和餐馆熟悉的英寸厚的苍白包装标本不同，它们是一个好2到3英寸的好，带有美丽的金色棕色烤面包皮。

This recipe is excerpted fromSimply Great Breads.

I knew that it would take a few tricks to bake these extra-tall muffins successfully, but the result was well worth the effort. They start on the griddle, in baking rings, to keep them in shape (if you don’t have rings, you can fashion some from cleaned tuna cans, removing the top and bottom lids and smoothing out any metal burrs before using them—a tip I learned years ago from the classic cookbook Laurel’s Kitchen). Because they are so thick, they won’t cook all the way through on the griddle, as do conventional English muffins, so they must be finished off in the oven. The trickiest thing about this recipe is keeping track of your muffins as they bake. First, they need to be browned on both sides—don’t skimp on the butter, which gives the crust such great flavor—and cooked enough so that they won’t collapse when handled. As soon as they are browned, they must be transferred to the preheated oven to bake through. Don’t become so involved with browning the next batch that you forget to remove the first batch from the oven as soon as they are done!

对于那些标志性的角落和缝隙，将叉子的尖齿插入松饼的中间，然后拉开，然后用黄油和果酱擦拭。

Ingredients

17.64 oz. (3-1⁄2 cups) unbleached bread flour
3-1⁄4 tsp. sugar
1-1⁄2 tsp. fine sea salt or kosher salt
1-3⁄4 tsp. instant yeast
1-1⁄2杯室温酪乳（70°F至78°F）
Cornmeal, for dusting
1 oz. (2 Tbs.) unsalted butter

Preparation

Combine the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of a standing mixer fitted with the dough hook. Add the buttermilk and stir with a rubber spatula or mix on medium speed until a rough dough comes together.
Knead the dough until it is smooth, 8 to 10 minutes on medium-low speed. It will be a fairly stiff dough. Cover the bowl with plastic wrap and let stand at room temperature until it doubles in size, 1 to 1-1⁄2 hours.
Grease a baking sheet and then dust it with cornmeal. Turn the dough onto a floured countertop and divide it into 10 equal pieces. Round each piece into a ball and place the balls on the prepared baking sheet. Sprinkle the tops of the dough balls with more cornmeal and cover loosely with plastic wrap. Let stand at room temperature until puffy and almost doubled in size, 1 to 1-1⁄2 hours.
Heat the oven to 350°F. Place a clean baking sheet in the oven. Heat a cast-iron griddle or skillet on top of the stove over medium-low heat.
在预热的烤架上融化一茶匙或两个黄油。用黄油涂上烤盘，并放在热烤盘上。轻轻地将一块面团球放入加热的烤架上的每个环上，然后煮至底部的底部，8至10分钟。小心地将每个松饼在其环上翻转，然后在另一侧煮至金黄色。注意不要过早转动英式松饼。您想等到它们设置好，否则它们可能会崩溃。
当松饼变成褐色时，将它们放在烤箱中的烤盘上，然后烘烤，直到将其煮熟6至8分钟。煮熟时，将完全烤制的松饼转移到电线架上。
重复剩余的松饼，根据需要在锅中添加更多黄油，然后将烤松饼转移到烤箱中以完成烘烤。食用前，让松饼在架子上完全冷却。在制作的那一天，最好食用“豪华”的英式松饼。要进行更长的存储空间，请在拉链锁塑料袋中冷冻长达1个月。要解冻，请放在台面上15至30分钟，然后在食用前在350°F的烤箱中重新加热5分钟。