Ingredients 250 gr milk 50 gr butter 1 pack of dry yeast 20 gr sugar 450 gr self-raising flour 1 tsp salt
Instructions Place the milk, butter, yeast and sugar in the TM bowl, 37°C, Speed 2, 4 minutes. Add the flour. Knead for 3 minutes. Transfer the dough in a bowl, cover with clingfilm and let it raise for 1 hour. Sprinkle flour or polenta on a baking sheet.
Roll out the dough and with a round cutter, cut out circles. I made about 18 muffins.
Don't roll it too thin otherwise them won't raise (5/8cm thick will give you nice muffins). Let them rest under a tea towel for 30 minutes. Cook in a dry pan, under a low heat, one minute each side. Transfer in a warm oven (170°C) for a few minutes for them to finish to cook. Keep them in an airtight container.
The recipe can be done without a TM. Just warm the milk, butter, yeast and sugar over a low heat first before adding the flour. Place in your food processor with the dough hook. Delicious with butter and jam, chocolate spread, or even for an egg sandwich. Enjoy!