| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 1 | Easy |
Introduction
To share
The English muffin is a round, leavened bun that cooks in a pan. It is often sliced and grilled for salty breakfasts across the Channel and across the Atlantic. It’s a must-have for brunches as well.
1 serving corresponds to 6 pieces.
For this recipe, I used:
- A 10cm diameter cookie cutter
- A rolling pin
The extra thing:
- Add a little spices to the dough
- Freeze what will not be consumed quickly
Ingredients
| 25 cl of milk | |
| 1 sachet of baker’s yeast dehydrated | |
| 350 g flour | |
| 100 g semi-wholemeal flour | |
| 1.5 tsp of salt | |
| 15 cl of sunflower oil |
Instructions
|
1
|
Heat the milk so that it is lukewarm.
Pour the dehydrated yeast into the milk and wait 5 minutes for it to dissolve well. |
|
2
|
Pour the flour and salt in a bowl or in the bowl of a food processor.
Stir in the milk / yeast mixture and the oil. Knead to obtain a supple and homogeneous dough. Cover with a damp cloth and let rise for 2 hours. |
|
3
|
Roll out the dough on a work surface using a rolling pin to a thickness of about 2cm.
Cut the muffins using a 10cm diameter cookie cutter. Cover with a cloth and let stand for 30 minutes. |
|
4
|
Bring a pan to medium heat and cook dry for 5 minutes on each side.
Let cool or cool before serving. |
