English muffins


  • 15 g of powdered sugar
  • 7 g of dry baker's yeast or 14 g of fresh yeast
  • 350 g t80 flour
  • 1/2 teaspoon(s) of salt
  • 1/2 teaspoon(s) of baking soda
  • 30 g butter at room temperature
  • 18 cl of whole milk
  • vegetable oil


  1. Mix the sugar, yeast, flour, salt and bicarbonate in a large bowl. Make a well, add the butter then the milk and 5 cl of cold water.

  2. Knead the dough using an electric mixer fitted with the hook for at least 10 minutes until it becomes supple and smooth. Leave to rest for approximately 1 hour 30 minutes in the salad bowl covered with a clean cloth. The dough must double in volume.

  3. Roll out the dough to a thickness of approximately 1.5 cm on a floured work surface. Using a 9 cm diameter cookie cutter (or a glass), cut out discs until the dough is used up. Let the muffins rest for 15 minutes.

  4. Preheat the oven to 170°C.

  5. Heat a little oil in a pan and brown the muffins on both sides.

  6. Place the muffins on a baking tray, and bake for 10 minutes in a hot oven. Serve immediately, with butter and orange marmalade for example.

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