English muffins

Recipe

Ingredients:

150 ml water

100 g   Yogurt

1 egg

1 tsp salt        

375 g   flour (0 o whole wheat  -  proteins 13% )

2 tsp    dried active yeast

g 50     butter (melted)

corn flour for dusting

oil (olive, sunflower…..)

Cutter  8 cm   1 muffin  57 / 60 g

In a jug, mix together the lukewarm water, yogurt, egg and salt. In a large bowl, sift together the flour and yeast, add  into the dry ingredients. Bring the mixture together to form a dough, let it rest for 10 minutes. Make as well the butter and continue to mix. Place the dough back into a large oiled bowl, cover with cling film and leave in a warm place to allow the dough to rise approximately 60 minutes, or until doubled in size. Turn the dough out onto a lightly floured (corn) surface

Once the dough has risen, very gently place  it out onto a lightly oily surface.    to get   then roll gently out  into a rough rectangle about 1,5 – 2 cm thick.

Cut out shapes 8/10 cm, it depends on the size that you want,  sprinkle with cornmeal and wait for the doubling.

Preheat oven to 180 degrees, bake muffins one at a time in a hot frying pan 4 minutes per side, until lightly browned. Place the muffins on a baking sheet and bake for 8-10 minutes.

Preserving vacuum-packed or in freezer

Thawing for 1 minute in the microwave, opened in half and lightly grilling.