Serves 1
Directions
- 1Reheat milk at 50°C then add butter
- 2Add 2 Tbsp of honey
- 3Add 3gr of active dry yeast and wait 10 min for yeast to activate
- 4Measure 400gr of T65 flour or bread flour and 7,5gr of fine sea salt
- 5Run the mixer at speed 2 for about 10 min. Make sure to use a smooth spatula to scrap down the side few times to ensure all is mixed well
- 6Drizzle neutral oil in your glass container
- 7Keep the dough under dry kitchen towel in warm spot (approximately 35 degrees C) for 2 hours
- 8Dust flour on your working surface and place your dough on top
- 9Using cutter placed in flour to prevent sticking cut your muffin and place them in your baking tray sprinkled with fine semolina
- 10Either keep it covered in chiller overnight either wait 20min to raise and start the baking
- 11Pan fry in hot pan without oil, till golden brown color, use lid to cover the pan. This will take approximately 7 min
Ingredients
- 355 ml milk
- 30 g butter
- 2 Tbsp honey
- 30 g honey
- 3 gr active dry yeast
- 400 gr T65 flour or bread flour
- 7.5 gr fine sea salt
- neutral oil
- flour
- fine semolina
Equipment
panspoonkitchen scalemixerspatulaglass containerdry kitchen towelcutterbaking tray
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