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BreakfastDinnerSnacks & Appetizers
Fluffy English Muffins
By Mason Brooks
Ingredients
Servings
12
- •450 g all-purpose flour
- •7 g instant yeast (or 14g active dry yeast or 28g fresh yeast)
- •2 tbsp sugar
- •1 tsp salt
- •50 g unsalted butter (melted and cooled to room temperature)
- •280 ml lukewarm milk (can be regular, skimmed, lactose-free or vegetable)
- •semolina (for cooking)
- •polenta (for cooking (optional))
Instructions
- 1
In a bowl, mix the flour with the salt, yeast, and sugar.
- 2
Form a hole at the center and add the milk and butter.
- 3
Mix from the center using a whisk or a spatula until it doesn't help anymore, and finish mixing with your hands.
- 4
Knead by hand for 10 minutes or 5 minutes on medium speed with a stand mixer.
- 5
Place the dough in a bowl, cover it, and let it proof for 1 hour or until it has doubled in size.
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