🥯 Homemade English Muffins

10 muffins · prep 20 min + 1 h 30 de pousse · cook 15 min

Ingredients

• 500 g flour
• 300 ml warm milk
• 1 packet dry yeast
• 1 tbsp sugar
• 2 tsp salt
• 30 g melted butter
• Cornmeal
• 1 egg

Method

1. Dissolve the yeast and sugar in the warm milk, add the flour, salt, butter and egg; knead 8 min.
2. Let rise 1 h covered, until doubled.
3. Roll out to 2 cm thick and cut 8 cm discs. Roll them in cornmeal.
4. Let them rise another 30 min on the tray.
5. Cook in a PAN over low heat, 7 min per side: it is this slow pan cooking, not the oven, that creates the nooks and crannies.

Adapted from Preppy Kitchen (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu