Today I want to start the day by doing my own tribute to one of the typical elements of British cuisine: muffins. The recipe of English muffins is a classic that is accustomed to drinking with afternoon tea. I like them anytime.
It is a simple recipe, and if we can see some complication, it really does not. They are nothing more than simple dough buns that are cooked on a plate instead of baking. There are people, who prefer to give them a last touch in the oven, but I do not see it as necessary, just as I do, they look great.
For 9 units
You may also like to read: Seven snacks with a touch of chocolate and pure happiness!
In a while, we mix the flour, the salt, the crumbled yeast and the sugar. Gradually add the milk and water slightly warm, and stir to form the dough. At the end, we pour the butter and knead a little until we have a smooth and homogeneous mass.
Cover with a cloth and let ferment until the mass doubles its initial volume. Remove the gas with the fingertips a little, while we stretch the dough, on a lightly floured surface. We help with a roll until the dough is about two centimeters thick. With a glass, we cut nine equal portions.
We cover again and let ferment for half an hour. Heat a frying pan or greased plate with a little oil greased in a kitchen paper. Using a spatula, and very carefully, we pass the muffins to the pan, cover them with a lid and leave them for about eight minutes over medium heat on each side.
We repeat the operation until all the muffins have been cooked. If we are not going to consume them at the moment, we recommend wrapping them in a cotton cloth so that they do not dry up.
The English muffins prefer to take them either for breakfast or a snack with a good tea. I like to open them in half and toast them a little, spread them with butter and put some jam. They are a delight, and if they are freshly made much better.
You also try khashlama recipe with beef and potato.