English Muffins | Fluffy Breakfast Classic

In a bowl, mix 200 ml of the lukewarm milk with the granulated sugar and crumbled fresh yeast. Then stir in the remaining milk and the soft butter.

Place the plain wheat flour and salt into the bowl of a food processor, mix briefly, and form a well in the center. Pour in the yeast mixture and knead with the dough hook at medium speed for about 10 minutes until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place for approx. 60 minutes until its volume has doubled.

Dust the work surface with a little wheat flour and turn out the risen dough onto it. Roll out the dough to about 1.5 cm thick and cut out 9 circles with a floured cutter (Ø 8 cm).