Here they are:
- 300g/10½ oz strong white bread flour, plus extra for flouring
- 6g fast-action yeast
- 6g salt
- 15g/½oz sugar
- 15g/½oz softened butter, cut into small pieces
- 1 medium egg lightly beaten
- 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)
- oil, for greasing
- 15g/½oz semolina or polenta
Tip the flour into a large mixing bowl. Sprinkle
the yeast on one side of the flour and the salt into the other side of
the flour. Add the sugar, butter, egg and milk, then mix all the
ingredients together to form a soft dough.
- Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy. Or, alternatively, you can cheat, like I did, and just use your brand new Kitchen Aid.
Lightly grease a large bowl with oil. Place the
dough in the oiled bowl, cover and leave to prove for at least one hour
to double in size. If, like me, you just moved house and you have a wonderful new under-the-stairs cupboard, use this to perfectly prove your dough!
Tip the dough out onto the work surface and roll
out to about 1.5cm/¾in thick. Leave to stand on the work surface for 15
minutes, to prevent the muffins from shrinking.
Dust baking trays with half of the semolina or polenta.
Using a 9cm/3½oz straight-sided cutter, cut out
eight muffins. Place four muffins, evenly spaced apart on the
dusted baking tray. Dust the remaining semolina or polenta over the
top of the muffins.
Leave to prove for another 30 minutes.
- Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side. Mine took around 15 minutes each, cooking slowly.
What do you think?