I don’t recognize myself anymore in English cuisine. I have this nostalgic memory of visiting Marks & Spencer with my mother; we used to buy mince pie, cheesecake and English muffins. More recently [maybe a few years ago at least], I also discovered the crumpets, I loved them, and soon I’ll tell you about them.<\/p>\n\n\n\n
English muffins, I often buy them! I had never ventured to make them by myself; this had never crossed my mind. Then, I saw a recipe from Jamie Oliver, and I realized that there was nothing complicated in it. It consists of simple yeast dough. The slight difference from the usual recipes [of bread or brioche] is that the baking starts in the pan and ends up in the oven. So, I started from this recipe and adjusted it to my taste.<\/p>\n\n\n\n
This bread is another slight difference: it is coated with cornmeal or polenta. It is not essential, but it somehow allows us to manipulate them when baking quickly, and it gives them a little crust that turns their charm on.<\/p>\n\n\n\n
When you say yeast dough, you say rising time [there are two]. To have fresh muffins for breakfast, you have to be organized.<\/p>\n\n\n\n
I start to prepare the dough at the end of the day before, let it rest aside for 1 to 1.5 hours until the dough has doubled in volume. After this, I separate the dough into 12 parts and shape them into balls that I flatten the top out. I place them on a baking sheet covered with parchment paper and sprinkle some polenta. I cover them with polenta on each side. After, I set the dough pieces aside for 30 min, and then I place the plate as it is in the refrigerator for the night, covered with a food film.<\/p>\n\n\n\n