Breakfast is often something quick around here, rushing before school, work or planned appointments… But we are on school break so we are allowing ourselves some extra fancy thing! We made English muffins the day before with my daughter so that we could have some for breakfast. Toasted English muffins are everything.
Eat it with good quality butter or cream cheese + jam, a slow wake up to have a delightful day! It keeps well 2 to 3 days in the fridge in a tupperware but you could also freeze it and thaw just how many you want the night before you go to sleep!
English muffins (8 pieces) :
- 250ml milk
- 300-325g flour
- 1 egg
- 1 tbsp sugar
- 1/2 packet dehydrated yeast (around 4g)
- 2 tbsp melted butter
- 1/2 tsp salt
Add lukewarm milk, sugar and yeast in a bowl. Mix and let it rest for 5 minutes.
Add the egg, salt and melted butter. Whisk it all.
In a big bowl, add flour and make a well in the middle.
Add the yeast mixture a little bit at a time mixing with a spoon.
When it gets too messy with the spoon, transfer to a lightly floured work surface and knead for 10 minutes.
The dough is very sticky at that point and it is ok.
Transfer to an oiled bowl and let it rest for an hour at room temperature.
Get the dough back on a floured surface and knead for 30 seconds. The dough is still quite sticky but you should be able to work with it anyway, if not, add a tiny bit of flour.
Divide the dough into 8 parts and roll into balls.
Put the balls on a parchment covered baking sheet and flatten with your hands to form disks.
Let it rest an hour at room temperature.
Preheat the oven at 150°C/300°F.
In a non stick pan, with no grease, cook the muffins 2 minutes per sides very carefully, you don’t want to deflate it.
Put it back on the parchment paper and bake for 10-12 minutes.
Let it cool completely on a rack before transferring to an airtight container.
Split in two, toast it and serve, so so good.