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English Muffins | Fluffy Breakfast Classic
(0)
120 min
Under an hour
Gurkerl Küche
Holen Sie sich den britischen Frühstücksklassiker direkt in Ihre Küche! Diese flaumigen englischen Muffins bestechen durch ihre charakteristische Textur und werden traditionell in der Pfanne gebacken. Ob klassisch mit Butter und Marmelade oder als Basis für Eier Benedict – frisch selbstgemacht schmecken sie einfach am besten. Ein Muss für jeden ausgiebigen Wochenend-Brunch!
Preparation method
Prepare the Dough
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.
Shape and Rest
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).
Chef's tip
Use a round cutter with an 8 cm diameter for cutting. If you don't have one, a glass with a suitable rim also works.
The pan doesn't need to be swimming in fat – a light brushing with oil is completely sufficient for the perfect result.
Ingredients
Nutritional values
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