English muffins
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12 rates
Preparation : 10 min
Cooking : 15 min
Total time : 2 h 25 Rest : 2 h
Equipment
Cookie cutter or glass Baking paper
8 pieces
160 ml of lukewarm semi-skimmed milk
1 sachet of dry baker's yeast (5 g)
280 g of plain flour
40 g of soft butter
2 tsp of sugar
0.5 tsp of salt
2 tbsp of cornflour
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Add the milk and the yeast into the metal bowl and run the programme.
- 160 ml of lukewarm semi-skimmed milk
- 1 sachet of dry baker's yeast (5 g)
Expert
02:30 / 3 / 37°C
2
Add the rest of the ingredients, in the order that they are listed, and run the programme.
- 280 g of plain flour
- 40 g of soft butter
- 2 tsp of sugar
- 0.5 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute.
Scrape down the wall of the bowl and press Auto to finish the programme. If needed, run the program again.
4
Form the dough into a ball and place into a deep dish.
Cover with a dry cloth and leave to rest for 1 hour at room temperature and away from draughts.
5
On a floured work surface, knock back the dough and then roll it out to a thickness ot 2cm.
Cut out circles, with a diameter of about 8cm, using a cookie cutter or a glass.
6
Sprinkle cornflour over all sides of the dough and place them onto a baking sheet tray with baking paper.
Cover with a dry cloth and leave them to rest for 1 hour at room temperature and away from draughts.
- 2 tbsp of cornflour
7
Preheat your oven to 180°C.
Bake the English muffins for 15 minutes.
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