Ingredients
For the dough
- 450 g all-purpose flour
- 7 g instant yeast or 14g fry active yeast or 28g fresh yeast**
- 2 tbsp sugar
- 1 tsp salt
- 50 g unsalted butter melted and cooled to room temperature
- 280 ml lukewarm milk can be regular, skimmed, lactose free or vegetable
To cook
- Semolina or polenta
Instructions
- In a bowl, mix the flour with the salt, yeast and sugar.
- Form a hole at the centre and add the milk and butter. Mix from the centre using a whisk or a spatula until it doesn't help anymore and finish mixing with your hands. Alternatively, you can use a stand mixer with the hook attachment.
- Knead by hand for 10 minutes or 5 minutes on medium speed with a stand mixer.
- Place the dough in a bowl, cover it and let it proof for 1 hour or until it has doubled in size.
- Divide the dough in 12 sections. For this I weight out my dough and calculate the weight of each one for precision.
- To shape the buns, flatten out the dough with your hands and then fold the edges in towards the centre, like forming a parcel.
- Flip your little parcel over so that now the place where the seam is is against the surface. Without flouring the surface, pull on the buns towards you while pressing down, so that the friction closes the seam. Repeat with all sections of dough. Alternatively, you can roll out the dough until it's 2cm / ⅔ of an inch thick and use a cutter for the buns. However, I prefer the bun method.
- Place the shaped buns onto a baking tray lined with semolina or polenta, cover them and let them proof in a warm spot for 30 minutes.
- Preheat a pan over low heat. Place the buns on top, first on the semolina/polenta side. Let them cook for 4 minutes.
- Sprinkle more semolina/polenta on top and flip them. If the semolina doesn't stick you can always lay a bit down on the pan. Use a spatula to gently flatten them a bit for that English muffin shape. Gently I said! Let them cook for another 4 minutes on this side.
- Once all of them are done, bake them for 5-15 minutes in a preheated oven at 180°C/350°F, it will depend on your oven. You can check if they're ready by cutting one in half.
Notes
**If you use active dry or fresh yeast you need to activate them first by mixing them with the warm milk and sugar and letting it rest for 10 minutes. Then you add it to the dough and continue with the rest of the recipe.
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