Ingredients
Scale
- pizza sauce
- toppings of choice
English muffins
- 160g milk
- 25g water
- 2 tsp dried yeast
- 1/2 tsp sugar
- 360g wholemeal plain flour
- 1 egg
- 30g butter, melted
- a pinch of salt
- 4 Tbsp fine semolina
Instructions
- Place milk (160g) and water (25g) into bowl. Warm up 3 minutes / 37C / Speed 2.
- Add yeast (2 tsp) and sugar (1/2 tsp) to mixture. Mix on Speed 5 / 5 seconds.
- Allow to sit and become frothy for 5-10 minutes.
- Add flour (360g), egg (1), butter (30g) and salt (a pinch). Set 4 minutes / Closed Lid / Kneading Function.
- Place dough into an oiled bowl, cover and allow to rise for an hour and a half.
- Roll dough out to 1cm high. Be sure your dough isn’t too high otherwise your muffins won’t cook through.
- Cut circles from the dough with a cookie cutter.
- Dip both sides of each circle in fine semolina.
- Leave for 30 minutes to rise just slightly.
- Place a large nonstick frying pan or oiled griddle pan over medium heat. Be sure not to have your pan too high or your muffins will not cook through and you’ll burn your crust.
- Place 4 muffins into a pan and cook 6-8 minutes each side or until cooked through. This may require some experimenting as every pan and stove varies.
- Repeat for remaining dough circles.
- Once cooled, preheat oven to 180C. Line a baking tray with baking paper.
- Slice muffins in half and place onto the prepared tray.
- Top with pizza sauce and toppings of choice.
- Place into the oven to cook for 10-15 minutes or until the cheese starts to bubble.
- Allow to cool before storing in a lunchbox or container.
Nutrition
- Serving Size: 8