Serves 8
Directions
- 1Add the good quality flour, yeast, sugar, salt, milk and butter to a bowl.
- 2Mix all ingredients well for 5 minutes with the dough hook.
- 3Leave the dough to rest and prove for about 20-30 minutes, or until it has doubled in size.
- 4Roll the dough to about 1.5-2 cm thickness using fine semolina.
- 5Cut the dough into discs.
- 6Place the discs onto a tray.
- 7Leave the discs for another 20-30 minutes to prove, covered, until they double in size.
- 8Cook the muffins over a low to medium heat in a flat pan, baking each side until colored.
- 9If the muffins still feel slightly raw, cook them in a hot oven for 5-10 minutes.
Ingredients
- 450 g Flour (strong)
- 1 tsp Salt
- 1 tsp Sugar
- 10 g Yeast (dried)
- 50 g Butter
- 250 g Milk (whole)
- 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.
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