Vegan English muffins
English muffins are delicious, light rolls that are perfect for breakfast or brunch. Cooked on a pan rather than baked in the oven, they have a soft interior and a crisp golden crust. In this recipe, the dough is gently kneaded, shaped into round rolls, and then fried until beautifully golden. Served with jam or your favorite toppings, they make an excellent base for endless flavor combinations.
Preparation: 1h 40 min
Medium
Preparation: 1h 40 min
Medium
Ingredients:
- 75 g water
- 12 g sugar
- 3 g salt
- 20 g Yeast baker's, compressed
- 50 g wheat grits
- 125 g oatmilk
- 350 g wheat flour 450
- 15 g Masło roślinne
Method of cooking:
- Place a bowl on the lid of the mixing bowl without a measuring cup and weigh 50 grams of wheat grits in it. Set aside. Add 15 grams of plant-based butter to the mixing bowl. Melt for 3 minutes and 30 seconds at a speed of 2 rotations at 65 °C. Transfer to a small bowl and set aside.
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