"Angel White" English Muffin

Votes: 10

Time: 30 min.
Complexity: easily
Quantity: 12 buns

These soft, light, and airy buns combine the best of breakfast buns—easy to make and a worthy substitute for the cookie of the same name. They contain a minimal set of ingredients that are almost always on hand. Plus, they make excellent sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 teaspoons of instant dry yeast
1/4 cup sugar
1.5 tbsp. warm water (36°C)
3 cups premium flour
0.5 tsp of soda
0.5 tsp baking powder
0.5 tsp fine salt
0.5 cup cold butter, cut into pieces
1 cup of sour milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, butter, sour milk

Cooking the dish according to the recipe:

Dissolve the yeast and a pinch of sugar in water and set aside while you prepare the other ingredients.
In a large bowl, sift together the flour, remaining sugar, baking soda, baking powder and salt.

Cut the butter into the flour until it forms coarse crumbs. Pour the yeast into sour milk Then pour the entire mixture into the flour. Knead the dough into a sticky consistency, wrap it in plastic wrap, and refrigerate overnight.

The next morning, preheat the oven to 220°C. Generously flour the work surface, as the dough will be sticky.
Roll the dough out to a thickness of 1 cm. Then fold it in half and press lightly. Using a 5 cm round cutter, cut out buns and place them on a baking sheet lined with parchment paper.
Bake the scones for 10–12 minutes, until golden brown. Serve warm or freeze and reheat before serving.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Breakfast / Bakery / Savory pies and buns / Unsweetened cookies and muffins / / English cuisine

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