English Muffins
The English muffin is a traditional British baked good, often enjoyed for breakfast. It originally became popular in England in the 18th century, becoming a staple of tea times and breakfasts. These skillet-cooked, soft, and airy buns are perfect for buttered toast, egg dishes, or sandwiches. Due to the simplicity of the recipe, it is easily made at home and is most delicious when freshly baked.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the dry yeast with the sugar and warm milk. Let it stand for 5-10 minutes, until the yeast activates and becomes foamy.
2
In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the proofed yeast mixture.
3
Add the melted butter and begin to mix the dough. Knead thoroughly for 8-10 minutes, until smooth and elastic.
4
Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
5
Turn the risen dough out onto a lightly floured surface and roll it out to about 1/2 inch (1.5 cm) thickness.
6
Using a glass or cookie cutter, cut out circles of about 3-4 inches (8-10 cm) in diameter from the dough.
7
Sprinkle a work surface with semolina flour and place the cut-out dough circles on it. Cover and let rest for another 30 minutes.
8
Heat a heavy-bottomed skillet over medium heat and cook the muffins for 5-7 minutes per side, until golden brown and cooked through.
9
Let cool on a wire rack for a few minutes, then split in half and toast lightly if desired.
