English muffin's egg-ring eggsploits eggsposed!
English Muffin, beloved of breakfasters everywhere, was found getting a freshly laid egg yesterday. A tip off was received by Jeanne and our canny reporters were on the case.
The only comment released was that the English Muffin wanted to be like her cousin MacMuffin, but she is English not Scottish! The lure of the perfectly formed fried egg laid on a toasted cheese base with a couple of rashers of bacon was too much for English Muffin to resist. We quite understand.
300g of white stoneground unbleached flour
1/2 teaspoon of sugar
1 teaspoon of salt
1 1/2 teaspoons of yeast
1 tablespoon of shortening (or a mixture of shortening and butter, or all butter)
1/2 cup of buttermilk (why not make the butter to go with the muffins first and then use the resulting buttermilk!?)
polenta for sprinkling
Make a very soft dough with all the ingredients except the polenta. The dough should be very soft, tacky, but not really sticky.
Rise in an oiled bowl covered with plastic wrap for an hour or until doubled in size.
Prepare a proofing pan by lining a baking sheet with non stick paper, spraying with oil and sprinkling with polenta.
Divide into 9 pieces, shape into balls and place at least 2 inches apart in the proofing pan. Spray with oil, sprinkle with polenta, cover in plastic again and leave to double in size, about an hour.
Preheat a heavy pan to medium and the oven to 180°C.
Spray or brush the pan with oil and gently lift the risen muffin dough balls with a spatular into the pan, only as many at a time as fit comfortably leaving enough room to turn them. Cook each side for about 4 minutes then put in the oven for 4 minutes.
Leave to rest for 30 minutes before eating.
Incidently, the correct way to open an english muffin is to push the tines of a fork into the circumfrance all the way round then pull the two halves apart with your hands!