• 2 / 3 hours
  • Low

English muffin

450 g of Type 0 Manitoba Flour
10 g of brewer's yeast
20 g of sugar
50 g of butter at room temperature
175 g of water
175 g of milk
1 pinch of salt
Durum Wheat Semolina q.s.
Start by mixing the milk and water, then heat them slightly.
On the worktop or in the bowl of the kneading machine, create a fountain and make a hole in the center. Crumble the brewer's yeast, add the sugar and about a third of the water and milk mixture and mix until it melts, then let it rest for a few minutes.
Start kneading by adding the remaining water and milk mixture, the salt and, once you have an elastic and homogeneous consistency, the butter into small pieces.
Continue to work until the butter is completely absorbed so as to obtain a soft dough. Place the dough in a lightly greased bowl, give it circular folds by pinching a flap of dough and bringing it towards the center. Repeat this step 10 times by rotating the bowl until you complete the round, then let it rise away from drafts for an hour or until doubled.
Once the leavening is complete, turn the dough over on the worktop and divide it into 8 equal parts. With each piece, shape it into a ball by pressing lightly, then arrange them on the worktop dusted with a little semolina, sprinkle the surface of the English muffins and let them rise for an hour covered with plastic wrap.
After the second leavening, cook the English muffins in a pan already hot for 5/6 minutes per side.

In cooperation with Vaniglia Cooking

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