English muffins

Ingredients for 8 servings:

• 500 g flour
• 10 g baking malt
• 1 tsp salt
• 55 g butter, melted
• 10 g dry yeast
• 1 tsp sugar
• 240 ml milk

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

delicious for breakfast

Mix the flour, malt, and salt. Heat the milk and melt the butter briefly in the microwave. In a small bowl, combine the yeast with the sugar and stir in a little warm milk. Let stand briefly. Then add the yeast mixture, milk, and melted butter to the flour and knead into an elastic dough. Cover and let rise in a warm place for about 30 minutes; the dough should have doubled in size. Knead it again and form it into a thicker roll. Measure out eight 3 cm thick pieces and then cut the roll into these slices with a sharp knife. Place on a baking sheet lined with baking paper and cover tightly with a plastic bag. Let rise in a warm place for 30-40 minutes. In the meantime, preheat the oven to 220°C and bake the risen muffins for 15 minutes, until they are lightly golden. Remove from the oven and let cool on a wire rack. Butter and jam go wonderfully with this. You can also freeze the English muffins and bake them briefly.