English Muffins

English Muffins

English muffins are the classic serve for Eggs Benedict and other delicious brunch dishes. Bake or fry the muffin a little, before serving!


Step 1
  • Melt the butter. Add the milk and allow to cool to about 37 °C. Stir the yeast into the bowl of milk. Add salt, sugar, baking soda and flour, until a smooth dough. Let rest, covered for about 45 minutes.
Step 2
  • Roll out the dough on a floured workbench, till about 2 cm thick. Cut out rounds about 10 cm in diameter, preferably with a pastry cutter. The leftover dough can be rolled out again until there is almost no dough left and the last bit you can shape into a circle with your hands.
Step 3
  • Spray each piece with water, preferably in a spray bottle, on both sides, and turn them into the polenta. Put them on a baking tray lined with baking paper and rest for about 20 minutes.
Step 4
  • Heat the oven to 250 °C. Bake the bread in the middle of the oven for about 15 minutes. Leave to cool on a baking rack.


Packet of yeast
50 g
Semi-skimmed milk
300 ml
1 tsp
Caster sugar
2 tbsp
Baking soda
½ tsp
Wheat flour
1 kilo
50 g