To the detriment of their name, they are very soft sandwiches used in the Anglo-Saxon kitchen for the first meal of the day. Excellent both with sweet and savory are ideal for a breakfast made with tranquillity or for a snack. Soft and fragrant, they are suitable for any kind of preparation and serve as the basis for the famous Benedict eggs. I thank Emanuele for the recipe that allowed me to prepare them at home. Let’s see how to proceed.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
250 ml of milk
2 tablespoons sugar
250 ml of water
60 grams of butter
750 grams of flour 0
1 sachet of dry brewer’s yeast
1 teaspoon salt
We take the dough obtained, give it a round shape and let it rise in the oven (off), for 1h and 30 ‘, in a previously oiled bowl covered by film. After the leavening time, the dough should have doubled its size so let’s take it and get ready to work it. We put the baking paper on a baking sheet and spolveriamola of flour (corn or 0).
We spread the dough until it reaches the thickness of 1 cm, then, with the help of a coppapasta, we get the shapes of our sandwiches that we will put to leaven for another 45 ‘. After the time, the muffins will be ready for baking.
In a non-stick pan we put a round of oil and let it warm up so we start to lay our English muffins that will have to cook for about 4 ‘. Togliamoli, then, from the pan, put another round of oil and cook on the other side for another 4 ‘ continuing so until we finish all our muffins.
These sandwiches are excellent both in combination with sausages and jam or honey. They can be safely consumed within the day after the preparation, they will keep fragrance and softness then, they start to dry up and become hard. You can still freeze them to consume when you feel like it.
Enjoy your meal!!!!!