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A warm, just this minute made English muffin with the delicate smack of yeast-risen dough and a golden-brown crust indeed makes for a leisurely breakfast. So fluffy, so buttery, so airy with just the true quantity of nooks and crannies emm.!! With a just a handful of ingredients assorted in, fresh off the griddle, so chewy, so light! Split it open and the crusty exterior gives in way to the most delicate interior, light as air, yet a little chewy, bursting with peaks and crevices — these thrilling "nooks and crannies," made even more magical when the muffin halves waiting to be toasted soaked in butter or jam. What more, just too perfect for hollandaise!
INGREDIENTS
450 gms strong white bread flour, plus extra for dusting,
50 gms semolina
½ tsp salt,
1 ½ tsp caster sugar,
1 ½ tsp easy-blend dried yeast,
250 ml luke warm water,
125 ml natural yogurt,
Vegetable oil for brushing
Sift the flour and salt together into a bowl and mix in the sugar and yeast. Make a well in the center and mix in the yogurt and water. Give it a good mix with a wooden spoon until the dough leaves the sides and begins to come together, start kneading the dough with your hands. Bring the dough down on a lightly floured surface and knead for upto ten minutes to get a smooth and elastic dough.
Brush a mixing bowl with olive oil, shape the dough into a ball, put the dough in the mixing bowl and cover it with a damp tea towel. Keep aside to rise for 45 minutes, until the dough has doubled in volume.
Prepare a baking tray by dusting with flour. Bring the dough on a lightly floored surface again and knead gently. Roll out a dough to a thickness of ½ inch. Stamp out circles with 3 inch cookie cutter and sprinkle semolina over each muffin. Transfer the muffins to the prepared baking tray and cover it with a damp tea towel and allow it to rise for 45 minutes.
Heat a pan with a thick base or a griddle over medium heat and brush the pan gently with oil. Cook the muffins in batches 5-7 minutes each side, until golden brown.
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