Hans Välimäki’s sponge rolls are English muffins

English muffins are ready quickly. Adobe Stock / AOP

A proper English muffin is heavy and insanely fluffy. Water wakes up on the tongue just from the thought.

So it’s no wonder that they are also chefs and restaurateurs Hans Välimäki favorite rolls.

– I have served these for breakfast in my restaurants for years. These always surprise, because they are so good!

Välimäki continues:

– In the endgame, they are so quick to prepare that they are suitable to be served on their own, like breakfast or evening snack rolls.

The dough rises for about half an hour and the rolls for 15 minutes. Fry them in the pan for about three minutes per side.

The rolls are delicious with the usual cheese and ham fillings. But if you’re a little bothered, they’re perfect for Egg’s bebedict. The bun is topped with a fried egg and hollandaise sauce.

English Muffin

2.5 dl warm water

1.5 dl warmed milk

50 g room temperature butter

2 teaspoons of salt

2–3 tablespoons of sugar

1 egg

9–10 dl wheat flour

2–3 teaspoons of dry yeast mixed with flour

1. Mix water, milk, sugar and egg together. Add butter and flour. Knead with a food processor for 6 minutes, add salt and knead for another 4 minutes.

2. Let rise, covered with a cloth, for 30–40 minutes in a warm place. After that, shape the dough into a patty and cut it into pieces of about 100 grams, depending of course on how you want to use the finished muffins (Välimäki likes bigger muffins, so 100 grams).

3. Let it rise for about 15 minutes. Heat a splash of oil in a frying pan (but not full), place the dough balls in the pan so that they can still rise a little. Fry for about three minutes per side, turn and let fry until done.

4. Finally, the Välimäki browns the edges a little, but it is by no means mandatory. Allow to cool, cut in half, toast and serve as desired.