One of the very best breakfasts I can get is Eggs Benedict. And if you want to make them properly, you must have good English muffins. Here I have made a recipe that makes it easier to succeed. Dangerously good breakfast!
- 3 dl skimmed milk
- 2 dl water
- 50 gram melted butter
- 750 gram wheat flour
- 2 tbsp sugar
- 1 tsp salt
- 1 pack dry yeast
- butter for frying
- coarse corn flour / breading flour.
Measure out all the dry ingredients (flour, sugar, salt, yeast) in a mixing bowl.
Melt the butter and add milk and water. Heat this until it is lukewarm. That is about 37 degrees.
Mix together the dry ingredients and dilute with the milk mixture while the food processor. I use the kneading hook on the food processor. Leave the dough on low speed for 10 minutes.
When the dough releases the mixing bowl completely and is pliable, then it is perfect. It may be necessary to occasionally adjust with a little more flour.
Cover the mixing bowl with plastic and leave to rise for about 45 minutes or until it has reached double size. If it should not rise then you have used too hot liquid. Then the result will not be good anyway. So then unfortunately you have to start the process all over again.
Knead the dough and roll it out into a "plate" that is about 2.5 cm thick.
Use a baking pan of 8-10 cm to stick out the muffins. If you do not have pans, use a glass or an empty can.
Find a baking tray and place on baking paper or silicone mat. Sprinkle corn flour or breading flour on the baking paper and carefully move the muffins over. Sprinkle a little more corn flour / breading flour on top and cover with a kitchen towel. Leave to rise for another 45 minutes.
Place the entire tray in a preheated oven at 180 degrees hot air. Bake for 7-8 minutes. Actually, English muffins should only be baked in a pan, but this trick gives a much nicer and better result.
When the muffins are in the oven, find a large frying pan and turn on medium heat. Add a little butter. The butter should simmer slightly, but not turn brown (then it is too hot). When the muffins come out of the oven, carefully place them in the frying pan and bake for 2 minutes on each side. Then they get the typical golden crust and absorb the taste of butter.
Let rest for at least 15 minutes. Cut in half and place on the desired filling. Jam is very good, eggs are perfect and of course the famous Eggs Benedicte. Good luck.