English Muffin

It seems that the need to consume carbohydrates in the morning forced every society to make pastries using pans before the invention of the oven. English muffins are actually the reincarnated copy of flax, the lifeblood of Anatolia. These soul mates, whose dough ingredients are almost the same, are cooked in the same way, as if that wasn't enough. It may just be that we grease the pan more than the British, but that's fine.

With the invention of the oven, we made linen popular at every moment of the day, from breakfast to tea time, by coating it with egg yolk and baking it with cheese and olives. The British also liked to cook this recipe between two baking sheets and two trays. They especially combine muffins cooked this way with hollandaise sauce and poached eggs and host them on their breakfast tables.

You can cook this recipe however you like, but if you want to host a duchess at your table, baking it in a pan will automatically invite a royal family member to your breakfast.

Activate dry yeast with warm water or milk. (Stir in a small glass cup until the yeast is completely dissolved.)

Sift the flour and place it in a bowl. Add sugar, egg and butter.

Add the water and activated yeast to the mixture.

Mix the ingredients and add the salt last. Put the dough mixture on the counter and knead until you make sure the salt is thoroughly mixed into the dough.

Leave it to ferment on the floured counter in 30gr pieces. Cover the meringues with a damp cloth or stretch film.

When the meringues double in size, degas them and shape them into rounds to prepare them for the second fermentation, as we did in the first fermentation.

Heat the pan, grease the pan with 1 teaspoon of olive oil. Cook the English muffins thoroughly on both sides. Enjoy your meal!