English muffins


6 Item(s)

  • White bread flour: 300 g
  • Fresh baker’s yeast: 8 g
  • Sugar: 1 pinch
  • Salt: 2 pinches
  • Lukewarm milk: 210 ml


Mix the yeast with the milk and sugar.

Put the flour and salt in the stainless steel bowl.

Fit the kneader and lid.

Start the appliance on speed 1 and add the liquid through the opening in the lid. Knead for around four minutes until even, non sticky dough is obtained.

Leave to rest in a bowl covered with a damp tea towel for at least an hour, away from draughts.

When the dough has risen, roll it out on a floured work surface with a rolling pin until around 1 cm thick.

Then, using a glass or biscuit cutter, cut out circles approximately 8-9 cm in diameter.

Leave them to rest for a further 15 minutes.

Then cook directly in the frying pan, without adding butter or oil, for seven minutes on each side, or in the oven at 200°C, also for seven minutes on each side. Put a container of water in the oven to retain the moistness of the muffins.

This recipe can be made with