Classic English Muffins
by Editorial Staff
English muffins are small buns. They can be cut in half lengthwise, served with butter, bacon or sweet jam, for breakfast or five-hour tea.
Cook: 1 hour 30 mins
Servings: 4
Ingredients
- Flour – 270 Grams
- Milk – 180 Milliliters (warm)
- Butter – 15 grams
- Egg – 1 Piece
- Salt – 1/2 Teaspoon
- Sugar – 2 Teaspoons
- Fresh yeast – 10 grams
- Corn flour – 2 tbsp (for sprinkling)
Directions
- Prepare the required ingredients. Dissolve fresh yeast and sugar in warm milk, put in a warm place until a frothy cap appears. Sift the flour into a bowl.
- Make a depression in the center of the flour, pour in the yeast that has come up, add an egg, melted butter, salt. Knead a soft, non-sticky dough. Cover the dough with a bowl and leave in a warm place for 1 hour. Pound the dough. Sprinkle the working surface with corn flour, sprinkle the dough with flour and roll it into a layer 1-1.5 cm thick.
- Cut out the mugs using a glass or round mold.
- Transfer the pieces to a baking sheet lined with parchment. Bake in a preheated oven at 180 degrees for 15 minutes.
- Or heat a skillet with a thick bottom and a little oil. Fry the muffins on one side over medium heat for about 5 minutes. Turn over, cover, cook for 3 more minutes. Remove the lid, fry for another 2 minutes, until golden brown.
Bon Appetit!
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