English Muffins

Cook Time 30 minutes plus 2 hours resting time

Servings 4-6


9g instant dry yeast

40g caster sugar

170g full cream milk, lukewarm

400g bread flour 

1 tsp salt

120g water, luke warm

50g unsalted butter, melted

1 egg

Corn meal, or semolina, for dusting


Mix together the yeast, sugar and the milk and set aside for 4 - 5 minutes or until the yeast has bubbled up and activated.

Meanwhile, combine the flour and salt into the bowl of your stand mixer, fitted with the dough hook. Add in the yeast mixture, water, butter and egg and mix for 7 - 10 minutes on medium speed or until the dough pulls away from the sides of the bowl. 

Turn the dough out onto a lightly floured surface and bring it together into a ball. Spray your bowl with oil, place the dough in and cover the bowl with cling film. Set aside for 1 - 1½ hours or until the dough has doubled in size. 

Lightly flour your kitchen bench, gently turn the dough out and lightly press down, spreading the dough out until it's around 2 - 3 cm thick. Sprinkle a baking tray with cornmeal / semolina and using a 6 cm ring cutter, cut out the muffins. Place the muffins onto the cornmeal, sprinkling extra over the top side of the muffins. Set aside for around 30 minutes or until the muffins are puffy. 

Place a fry pan over low heat and cook the muffins for 4 - 5 minutes on each side. If you find your muffins are not quite cooked through, cook for a further 2 minutes on each side. 


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