Homemade English Muffins
by Editorial Staff
The recipe for homemade English yeast cakes with honey.
Cook: 1 hour 20 mins
Servings: 20
Ingredients
- Milk – 1 Glass
- Butter – 3 Tbsp. spoons
- Honey – 2 Art. spoons
- Warm water – 1 Glass
- Yeast – 7 Grams
- Corn flour – 1/4 Cup
- Flour – 5.5 Glasses
- Salt – 1 Teaspoon
Directions
- Combine milk, butter and honey in a saucepan. Heat over medium heat until the butter starts to melt, then whisk. Remove pan from heat and let cool liquid to warm temperature.
- Pour water into a bowl and add yeast. Stir gently with a fork. Let stand for 10 minutes until the yeast dissolves. Line a baking sheet with wax paper and sprinkle well with cornmeal.
- Pour the cooled milk mixture into the yeast mixture and mix gently.
- Add 3 cups flour and beat with a wooden spoon until smooth. Add remaining flour and salt until the dough is sticky.
- Place the dough on a floured surface. Knead the dough for 3-4 minutes. Leave on for 5 minutes.
- Roll out the dough with a rolling pin to a thickness of 1 cm. Cut out circles from the dough with a glass or jar, place on a prepared baking sheet and sprinkle with corn flour. Cover with a dry light towel and let rise almost twice in height for 35-45 minutes.
- When the muffins have risen, heat a skillet over medium heat. Gently lift the muffins off the baking sheet and place in the pan. Cook for about 10 minutes on each side, turning over with a spatula. Allow to cool on a wire rack, cut in half and serve with desired filling.
Bon appetit!
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