English Muffins
Ingredients
- 500 g pastry flour (gluten-free)
- 1 egg
- 280 g whole milk
- 40 g white sugar
- 10 g brewer’s yeast
- 30 g extra virgin olive oil
- a pinch of salt
- optional: corn flour
Gluten-free english muffins.
Delicious buns that are used commonly in recipes.
This is a basic recipe to enjoy (after warm of toast them) with some fresh butter and honey or jam. You can use them as your Benedict eggs side dish in your brunch.
For your main course, warm them up and accompany the hot soups or tomato sauce food.
Favourite either way!!
Method
In a saucepan, heat the milk and melt the sugar and brewer’s yeast. Beware of the milk not to get very hot otherwise it will burn
the yeast. It should be warm.
In a bowl combine the rest ingredients and add the milk with the yeast.
Knead until the dough is soft.
Grease a bowl with olive oil and place the dough. Sprinkle the dough with some olive oil and wrap it with plastic wrap. Set aside in
warm place for 1,5 hour until it’s doubled.
Split the dough in balls and knead the buns one by one. Make sure to have equal diameter. (to need the exact baking time)
Dust a baking pan with corn flour or line it with parchment paper. Let the buns rise for 30 more minutes, covered with a towel.
Heat a non-stick pan, at medium heat, and roast the buns 3 minutes on each side until they are golden.
With this process they become crunchy!
Place them in the baking pan and bake at medium heat (180C degrees) for 10-15 minutes.
Our buns-muffins are ready!
We can cut in half and enjoy with any filling we like or as a side with Benedict eggs!
We can allow them to cool and store them in a plastic bag, if we want to taste them the next day.
We can refrigerate them (in a plastic bag) for the next 4-5 days.
Nutritional information per 100 g
Energy / calories: 268.96 kcal
Proteins: 4.10 g
Carbohydrates: 48.4 g
Fat: 5.54 g
