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English muffin (muffin anglais): recipe illustration
Breakfast

English muffin (muffin anglais)

A small, round, flat bread cooked on a griddle or in a pan, with an airy, holey crumb that pulls apart with a fork. It's eaten at breakfast, toasted, often with butter or eggs.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

328 kcal per serving

Protein
12.1 g
Carbohydrates
48.1 g
of which sugars
4 g
Fat
8.8 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar, salt and yeast in a large bowl.
  2. Add the warm milk, the beaten egg and the softened butter, then knead for 10 minutes until you have a soft, slightly sticky dough.
  3. Cover with a cloth and let it rise for 1 hour, until doubled in size.
  4. On a floured surface, roll the dough out to 1.5 cm thick and cut out discs about 9 cm across with a cutter or a glass.
  5. Dust the discs with semolina and let them rise again for 30 minutes on a tray.
  6. Cook over medium-low heat in a buttered pan, 6 to 7 minutes per side, turning gently until nicely golden.
  7. Let them cool on a rack, then split them with a fork to reveal the holes.

Variations and tips

Sweet version. Add a spoonful of cinnamon and some raisins to the dough.

Using what's available. If needed, swap the dried yeast for baking powder, halving the quantity.

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Original Ecomely recipe.