English Christmas Muffins
Make these classic English Muffins, delicious on their own or with different toppings.
6g Fast Action Dried Yeast
15g Butter, cut in cubes
1 medium Free-Range Egg
1 tsp your local Honey
15g Semolina for dusting
1. Put the flour in a large mixing bowl and add the yeast and salt – put the yeast on one side of the bowl and the salt on the other.
2. Add the butter, egg, honey and milk, then mix everything together, making a soft dough.
3. Tip the dough mixture onto a lightly floured work surface and knead for 10 or 12 minutes to create a stretchy and smooth dough.
4. Grease a large mixing bowl with vegetable oil and add the dough. Cover with a damp cloth and prove for about an hour – the dough should double in size.
5. Lightly dust your work surface with a small amount of flour and semolina then tip out the risen dough on to the surface and roll out to approximately 2.5cm (an old fashioned inch) thick.
6. Lightly dust a large baking tray with half of the semolina.
7. Using a 9cm plain round cutter, make eight muffins. Put the muffins on the dusted baking tray with space around each one. Dust the remaining semolina over the top of the muffins.
8. Put aside in a warm place to prove for a further half an hour.
9. Heat a flat griddle or heavy frying pan on the hob to a low heat. Toast the muffins gently for about 6 minutes, flip and repeat.
For a real Christmas morning treat, top with scrambled eggs and smoked salmon or poached haddock and cheese sauce or a Greek yoghurt, blueberries and honey or just lashings of best butter.