From Scratch ep 23: ENGLISH MUFFINS 🤤 These are so so so class and so so so simple! 1. Mix 350g bread flour, 190ml warm milk, 6g salt, 15g sugar, 4g instant yeast, 15g soft butter & 1 egg - then cover and leave to rest for 30 mins 2. Now punch out the air, add some oil and stretch and fold a gew times around the clock. Pull into a ball and add back to the bowl for an hour to double in size 3. Now tip out onto a floured or semolina worktop and flatten out to about 2cm thick with your hands - then grab some round pastry ring and cut out your muffins - with the excess dough, roll it back up, flatten it and then repeat until used 4. Cover your shaped dough for another 30-60 mins to double up in size again 5. Get a pan on medium heat and then start stacking them up in the pan and brown off a few mins each side 6. Leave to cool, toast and ENJOY! Make sure you freeze them as theyll last for months and defrost in no time!🔥 #fromscratch #englishmuffins #englishmuffinrecipe #baking #homebaking