English Muffins
English muffins are a type of bun but cooked in a pan instead of an oven. English muffins are used as the base in Eggs Benedict, but it can certainly be used for a lot of other things. Try it for breakfast with some butter, jam, or clotted cream. As a burger bun, a sandwich bun or use it as a dinner roll. The possibilities are endless.
This recipe also utilizes the Ztove pan to proof the dough in. This way we can set the temperature, so the yeast has optimal conditions, reducing the leavening time.
When making this recipe, on a traditional stove, the hard part is knowing how long the buns need to cook before they are done. But with Ztove, you can set a precise temperature and therefore we know exactly how long they need – just like when you bake regular buns in the oven.
Ingredients
The Dough
2 dl Whole milk, 3.5 % fat
25 gram Butter
12 gram Baking yeast (fresh yeast)
2 tbsp. Sugar
1 tsp. Salt
300 gram All-purpose flour
Steps
Mix the wet ingredients
Knead the dough
Proof the dough
Shape the muffins
Proof the muffins
Bake the muffins
Notes
English muffins freeze well. You can also store them in the fridge. Reheat the muffins in the pan or oven, or you can split them in half and put them in the toaster.