English muffins are baked in a pan.
My English muffin is the answer to a sudden striking roll. Adobe Stock / AOP
The right English muffin, or English muffin, is heavy and insanely fluffy. The water wakes up to the tongue by just the idea.
No wonder they are also a chef and a restaurateur Hans Välimäki Favorite rolls.
– I’ve been offering these in my restaurants for years. These are always surprising, because they are so good!
Välimäki continues:
– In the end games, they are so quick to make that they are suitable for offering as such, like breakfast or evening rolls.
The dough rises about half an hour and the rolls are 15 minutes. In the pan they are baked for about three minutes per half.
The rolls are delicious with ordinary cheese and ham fillings. But if you get a little effort, they are perfect for Egg’s Bebedic. It comes with a sinking egg and a Dutch sauce on top of the roll.
Hans Välimäki sometimes surprises himself, as English muffins tastes so good. Mikko Huisko
The English muffin is also delicious with omelette. Mikko Huisko
English muffin
2.5 dl of warm water
1.5 dl of heated milk
50 g of room temperature butter
2 teaspoons of salt
2–3 tbsp sugar
1 egg
9–10 dl wheat flour
2-3 teaspoons of dry yeast mixed with flour
1. Mix water, milk, sugar and egg. Add butter and flour. Knead the food processor for 6 minutes, add salt and knead for another 4 minutes.
2. Allow to rise with a cloth covered for 30-40 minutes in a warm place. Then shape the dough and cut it into about 100 grams, depending on, of course, how you want ready -made muffins (Välimäki likes the larger muffins, so 100 grams).
3. Allow to rise for about 15 minutes. Heat a drop of oil in a frying pan (but not fully), place the dough balloons in the pan so that they still fit slightly. Bake for about three minutes per half, turn and allow to cook.
4. In the end, Välimäki still shines some more edges, but it is by no means mandatory. Allow to cool, cut in half, roast and serve as you wish.