Uploaded April 2023 | Updated September 2026, 3 hours ago
How we used to love these as children. They were always bought fresh from the baker and were so beautifully soft and fluffy. They were split in two, popped under the grill and generously buttered. Perfect with poached eggs at the time but now they are an excellent base for a decadent eggs benedict...
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
400g plain flour
7g instant yeast
A little salt
250ml milk
1 egg
15g butter
A little semolina
Method
1) Into a jug, pour 250ml milk, 1 egg and 20g butter. Warm gently, not too hot.
2) Into a mixing bowl, pop 400g plain flour and a sprinkling of salt. Mix together then stir in the 7g instant yeast
3) Add the milk mixture and with a fork, bring the dough together
4) Using the dough attachment on a mixer, Knead for 5 mins. It should become stretchy
5) Pop into an oiled bowl, cover and leave to rise in the kitchen overnight
6) Turn out onto a floured board and knock the dough back, pushing the excess air. Knead a little on the board and cut into 10 or 12 pieces; depending if you want them smaller or larger
7) Pop these on a baking paper lined tray which has been sprinkled with semolina. Cover and leave to rise until doubled in size
8) Heat a large frying pan on low and sprinkle with semolina. Add four of the muffins, cover the pan and cook until golden, about 5- 8 mins.
9) Turn each one and cook uncovered for a further 3 or 4 mins, until golden brown
10) To serve, spread with butter or serve with your favourite breakfast
These are lovely fresh and can be frozen successfully too.
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
How we used to love these as children. They were always bought fresh from the baker and were so beautifully soft and fluffy. They were split in two, popped under the grill and generously buttered. Perfect with poached eggs at the time but now they are an excellent base for a decadent eggs benedict...
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
400g plain flour
7g instant yeast
A little salt
250ml milk
1 egg
15g butter
A little semolina
Method
1) Into a jug, pour 250ml milk, 1 egg and 20g butter. Warm gently, not too hot.
2) Into a mixing bowl, pop 400g plain flour and a sprinkling of salt. Mix together then stir in the 7g instant yeast
3) Add the milk mixture and with a fork, bring the dough together
4) Using the dough attachment on a mixer, Knead for 5 mins. It should become stretchy
5) Pop into an oiled bowl, cover and leave to rise in the kitchen overnight
6) Turn out onto a floured board and knock the dough back, pushing the excess air. Knead a little on the board and cut into 10 or 12 pieces; depending if you want them smaller or larger
7) Pop these on a baking paper lined tray which has been sprinkled with semolina. Cover and leave to rise until doubled in size
8) Heat a large frying pan on low and sprinkle with semolina. Add four of the muffins, cover the pan and cook until golden, about 5- 8 mins.
9) Turn each one and cook uncovered for a further 3 or 4 mins, until golden brown
10) To serve, spread with butter or serve with your favourite breakfast
These are lovely fresh and can be frozen successfully too.
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
