English muffins

Ingredients

6 Item(s)

  • White bread flour: 300 g
  • Fresh baker’s yeast: 8 g
  • Sugar: 1 pinch
  • Salt: 2 pinches
  • Lukewarm milk: 210 ml

Instructions

Mix the yeast with the milk and sugar.

Put the flour and salt in the stainless steel bowl.

Fit the kneader and lid.

Start the appliance on speed 1 and add the liquid through the opening in the lid. Knead for around four minutes until even, non sticky dough is obtained.

Leave to rest in a bowl covered with a damp tea towel for at least an hour, away from draughts.

When the dough has risen, roll it out on a floured work surface with a rolling pin until around 1 cm thick.

Then, using a glass or biscuit cutter, cut out circles approximately 8-9 cm in diameter.

Leave them to rest for a further 15 minutes.

Then cook directly in the frying pan, without adding butter or oil, for seven minutes on each side, or in the oven at 200°C, also for seven minutes on each side. Put a container of water in the oven to retain the moistness of the muffins.

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