English Muffins (about 8 pieces)

English muffins are soft, airy breads that are cooked on a griddle instead of baked in the oven. They are perfect for breakfast and brunch, and pair especially well with Eggs Benedict, breakfast sandwiches, or simply with butter and jam.

• 2.5 dl lukewarm milk
• 1 packet dry yeast
• 1 tbsp sugar
• 30 g melted and cooled butter
• 1 egg, at room temperature
• 490 g all-purpose flour
• 1 tsp salt
• Semolina for dusting

1. Combine the flour, dry yeast, sugar, and salt in the bowl of a stand mixer.
2. Add the lukewarm milk, melted and cooled butter, and the room temperature egg.
3. Knead the dough for about 10 minutes, until it is smooth and elastic.
4. Cover the bowl and let the dough rise for 1 hour.
5. Roll out the dough to a thickness of about 1.5–2 cm.
6. Sprinkle with semolina, and cut out circles about 7–8 cm in diameter.
7. Place the muffins on a baking sheet lined with parchment paper, with the dusted side down. Sprinkle a little semolina on top as well.
8. Cover and let rise again for 30 minutes.
9. Cook the muffins in a dry skillet over medium-low heat for 6–8 minutes on each side. They should be golden but not dark.
10. Let cool slightly before serving.

Tips

• Split the muffins with a fork instead of a knife to achieve the characteristic airy interior.
• Perfect for Eggs Benedict, breakfast sandwiches, or with butter and jam.
• If the muffins darken before they are fully cooked, they can be finished in the oven at 180 °C for about 5 minutes.

These English muffins are best served fresh and slightly warm. They bring a classic café feel to your kitchen at home.