English Muffins

Ingredients for English Muffins

Instructions for English Muffins

To prepare the English Muffins recipe, please follow these instructions:

Bring one deciliter of water to the boil and mix it with milk, salt, sugar and butter in a large baking dish. Let it cool until it's lukewarm. Dissolve the yeast in half the decilitre of water that must also be lukewarm.
Bring the dissolved yeast and 300 g of flour into the milk mixture and stir thoroughly. Cover the baking tray with a clean dish and let it rise in a warm place until the dough gets a double size (about an hour). Add the remaining flour and stir well. Cover again with the towel and allow the dough to rise for another hour.

Sprinkle plenty of flour on a piece of baking paper and flap the dough for approx. 1½ cm thick. Cut it into round pieces, approx. 8 cm in diameter, with a glass or a cake protector. The dough is a little sticky and difficult to handle, but exercise makes the master. Cover the cut pieces again with the dish and let them rise to the next double size.

Pour them on a greased rather hot forehead, approx. 15 min. on every side; Behind 5 min. On the first page and turn. Behind the other side 15 min. And turn over and give first page the last 10 minutes. Put the heat down if the cupcakes become too brown. Cool and split the two-piece muffins with a fork and grate on a toaster.

Before roasting, the muffins are crisp outside, but "spongy" inside. English Muffins can be frozen. Served with butter and marmalade or Eggs Benedict.