Usuba
English Muffins
Fluffy yeast muffins with a delicate crumb structure. Cooked in a skillet and served for breakfast with butter and jam. The dough rises twice, making them airy and soft inside.
- Total
- 60 min
- Standard serving
- 64.3 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Slightly warm the milk with water to 35–40 °C. Mix them in a bowl with sugar and yeast. Let it sit for 5 minutes.
- 3
Step 3
Melt the butter and mix it with the yeast mixture and egg.
- 4
Step 4
Mix the flour with salt. Gradually add the egg-yeast mixture, kneading the dough with a paddle attachment for 7–10 minutes until smooth.
- 5
Step 5
Transfer the dough to a bowl greased with vegetable oil. Cover with plastic wrap or a damp towel and leave in a warm place for 1 hour.
- 6
Step 6
Place the dough on a table dusted with flour. Using your hands, spread it so that the thickness is about 3 cm.
- 7
Step 7
Cut out muffin blanks with a pastry ring 7–8 cm in diameter.
- 8
Step 8
Line two baking trays with parchment paper and sprinkle with semolina. Arrange the muffins and sprinkle them with semolina as well. Cover the trays with parchment paper and set aside for 30 minutes.
- 9
Step 9
Heat a large skillet over low heat. Dust with semolina and arrange several muffins. Cover with a lid and fry for 5 minutes.
- 10
Step 10
Flip the muffins and fry them covered for another 5 minutes until golden brown.
- 11
Step 11
Serve the muffins hot for breakfast with butter and jam.
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