Gluten-free English muffins from the pan
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- 250 - 280 ml lukewarm milk/ lukewarm water
- 1 tbsp granulated sugar
- 10 g of fresh yeast
- 250 g Rolls mix Liana
- 2 - 3 tablespoons of melted butter/oil
- 4 g of salt
- oil for rubbing
- Prepare yeast from about 150 ml of lukewarm milk/water, sugar and yeast. Let it rise for 10 minutes.
- Mix the rolls mix, salt, the remaining milk/water and the prepared yeast with a mixer with kneading paddles. Add melted, not hot, butter and mix thoroughly.
- Cover and leave to rise in a warm place for 30 minutes.
- Turn the dough out onto a floured work surface, roll out to a thickness of about 1.5 cm and cut out or form circles by hand. Cover with cling film and leave to rise for about 30 minutes.
- Grease the pan or muffins with oil and bake on a low heat for 8-10 minutes on one side and 8-10 minutes on the other side.
Good tip 1:
You can also prepare the dough for muffins the night before and leave it in the refrigerator overnight. In the morning, we recommend removing the dough at least 30-40 minutes before preparation, in order to work with it better.
You can also prepare the dough for muffins the night before and leave it in the refrigerator overnight. In the morning, we recommend removing the dough at least 30-40 minutes before preparation, in order to work with it better.
Good tip 2:
Muffins are a typical part of the English breakfast. Serve them with orange jam and butter or with ox eye.
Muffins are a typical part of the English breakfast. Serve them with orange jam and butter or with ox eye.
Good tip 3:
Typical English muffins are prepared from melted butter.
Typical English muffins are prepared from melted butter.
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Ingredients
Print recipe
Share on Facebook
- 250 - 280 ml lukewarm milk/ lukewarm water
- 1 tbsp granulated sugar
- 10 g of fresh yeast
- 250 g Rolls mix Liana
- 2 - 3 tablespoons of melted butter/oil
- 4 g of salt
- oil for rubbing
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