RECIPES
English muffins
By Miele
30 minutes, plus proving time
Preparation time
40 minutes
Cooking time
10 servings
INGREDIENTS
450 g (3 cups) Baker’s flour
2 tsp caster sugar
2 tsp (7g) dry yeast
2 tsp salt flakes
310 ml (1 ¼ cup) milk
40 g (¼ cup) semolina
40 g (¼ cup) polenta
10 g unsalted butter, to serve
Miele accessories
METHOD
- Combine the flour, sugar, yeast, salt and milk in a mixing bowl then knead to a smooth, firm dough.
- Place into a lightly greased bowl, large enough for the dough to double in size. Place the dough into the oven on Prove yeast dough for 40 minutes, or until doubled in size.
- In a small bowl combine semolina and polenta. Set aside.
- Turn out dough onto a workbench dusted with the semolina mix.
- Using a rolling pin, roll out dough to 2cm thickness, sprinkle the top of the dough with more semolina mix and turn over.
- Cut discs using a 7cm pastry cutter. Place the discs onto a paper lined perforated steam container and Steam at 40°C for 20 minutes.
- Increase the temperature and Steam at 100°C for 15 minutes until cooked.
- Remove from the oven and allow to cool on a wire rack for 10 minutes.
- Melt the butter in a frying pan or tepan yaki plate on medium heat, induction setting 6.
- Brown muffins on each side for approximately 3-5 minutes until golden. Serve immediately.
Hints and tips
- Muffins can also be toasted in the oven on Fan Grill at 200°C until golden.
- Muffins can be frozen for up to 1 month.
APPLIANCE / FUNCTION
Miele
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