English muffins

Serves 8
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Directions

  1. 1Add the good quality flour, yeast, sugar, salt, milk and butter to a bowl.
  2. 2Add the good quality flour, yeast, sugar, salt, milk and butter to a bowl.
  3. 3Add the good quality flour, yeast, sugar, salt, milk and butter to a bowl.
  4. 4Mix all ingredients well for 5 minutes with the dough hook.
  5. 5Mix all ingredients well for 5 minutes with the dough hook.
  6. 6Mix all ingredients well for 5 minutes with the dough hook.
  7. 7Leave the dough to rest and prove for about 20-30 minutes, or until it has doubled in size.
  8. 8Leave the dough to rest and prove for about 20-30 minutes, or until it has doubled in size.
  9. 9Leave the dough to rest and prove for about 20-30 minutes, or until it has doubled in size.
  10. 10Roll the dough to about 1.5-2 cm thickness using fine semolina.
  11. 11Roll the dough to about 1.5-2 cm thickness using fine semolina.
  12. 12Roll the dough to about 1.5-2 cm thickness using fine semolina.
  13. 13Cut the dough into discs.
  14. 14Cut the dough into discs.
  15. 15Cut the dough into discs.
  16. 16Place the discs onto a tray.
  17. 17Place the discs onto a tray.
  18. 18Place the discs onto a tray.
  19. 19Leave the discs for another 20-30 minutes to prove, covered, until they double in size.
  20. 20Leave the discs for another 20-30 minutes to prove, covered, until they double in size.
  21. 21Leave the discs for another 20-30 minutes to prove, covered, until they double in size.
  22. 22Cook the muffins over a low to medium heat in a flat pan, baking each side until colored.
  23. 23Cook the muffins over a low to medium heat in a flat pan, baking each side until colored.
  24. 24Cook the muffins over a low to medium heat in a flat pan, baking each side until colored.
  25. 25If the muffins still feel slightly raw, cook them in a hot oven for 5-10 minutes.
  26. 26If the muffins still feel slightly raw, cook them in a hot oven for 5-10 minutes.
  27. 27If the muffins still feel slightly raw, cook them in a hot oven for 5-10 minutes.

Ingredients

  • 450 g Flour (strong)
  • 450 g Flour (strong)
  • 450 g Flour (strong)
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 10 g Yeast (dried)
  • 10 g Yeast (dried)
  • 10 g Yeast (dried)
  • 50 g Butter
  • 50 g Butter
  • 50 g Butter
  • 250 g Milk (whole)
  • 250 g Milk (whole)
  • 250 g Milk (whole)
  • semolina
  • semolina
  • semolina

Equipment

pandough hooktrayoven

Tips

  • You can do big batches at a time and then stick them in the freezer and then just defrost them as you would.
  • Make the milk slightly warm and melt the butter inside.
  • If the muffin still feels slightly raw after cooking in a pan, cook in a hot oven for 5-10 minutes.
English muffins | Clip Recipe