English muffins
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4 rates
Preparation : 10 min
Cooking : 5 min
Total time : 2 h 15 Rest : 2 h
Equipment
Cookie cutter Baking paper
8 people
1 sachet of dry baker's yeast (5 g)
160 ml of milk
280 g of plain flour
0.5 tsp of salt
10 g of sugar
40 g of soft butter
15 g of semolina
Associated products
RECIPE STEPS
1
Add the yeast into the milk and stir with a fork until fully dissolved.
Leave to rest for 10 minutes.
- 1 sachet of dry baker's yeast (5 g)
- 160 ml of milk
2
Add the flour, salt, sugar, diced butter and dissolved yeast into the bowl fitted with the dough hook.
Switch on the machine and run for 30 seconds until the dough forms a ball.
- 1 sachet of dry baker's yeast (5 g)
- 160 ml of milk
- 280 g of plain flour
- 0.5 tsp of salt
- 10 g of sugar
- 40 g of soft butter
3
Transfer the dough to a large bowl and cover with a damp cloth. Leave to rise for 1 hour near a heat source and away from drafts.
4
Knock back the dough and roll it out on a floured work surface to a thickness of 2 cm. Cut out circles of about 8 cm with a cookie cutter or a glass.
5
Sprinkle the muffins with semolina on all sides and place them on a baking tray lined with baking paper.
Leave them to rest, covered with a dry cloth, for 1 hour at room temperature and away from drafts.
- 15 g of semolina
6
In a hot pan, cook the muffins for 5 to 6 minutes per side. Keep a close eye on their colouring.
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