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English muffins
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Total Time:
50 minutes
Ingredients:
  • 300 ml milk plus extra
  • 1 x 7 g sachet of dried yeast
  • 25 g white caster sugar
  • 50 g shortening or lard
  • 425 g plain flour plus extra
  • 20 g polenta optional
  • unsalted butter
Instructions:
  • - Warm milk in a pan until it reaches 37ºC, then add yeast and sugar, stirring until sugar is dissolved. Let sit until mixture is creamy and frothy. - Melt shortening or lard, then in a large bowl, combine yeast mixture, flour, shortening or lard, and a pinch of sea salt to form a soft dough. Adjust with milk or flour if necessary. Knead until smooth and elastic. - Transfer dough to a greased bowl, cover with clingfilm, and let rise in a warm place for 1 hour or until doubled in size. - Punch down dough and roll out to 2cm thickness on a floured surface. Cut out circles using a cutter or glass. - Place muffins on a parchment-lined surface sprinkled with flour or polenta. Cover and let rise in a warm place for 45 minutes to 1 hour. - Preheat oven to 170ºC/gas 3. Brown muffins in a non-stick pan over medium heat, then finish in the oven for 5 minutes. - Allow to cool slightly on a wire rack before serving with melted butter. Alternatively, store in an airtight container for toasting later.

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