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Preparing: 15 min; overnight
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Cook time: 25 min Bake time: 15 min
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Ingredients
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Method
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220 ml homemade buttermilk or 170 ml semi skimmed milk
14 g fresh yeasts/4 g instant yeast
284 g bread flour
1 ½ tsp sugar
1 tsp salt
14 g unsalted butter cut in pieces
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Pour the buttermilk or milk in a pot and heat gently; it should be slightly warm, not hot. Dissolve the yeast in 50 ml of warm liquid and set aside for 5 min.
In the mixing bowl of a stand mixer equipped with the hook dough, place the flour, sugar, salt and stir them. Pour the dissolved yeast, buttermilk or milk and mix on low speed until the ingredients for a ball. Place the butter and mix further to get the soft, sticky and shiny dough.
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Flour the worktop slightly, transfer the dough and start kneading, continue for 8-10 minutes. The dough will be sticky; sprinkle in more flour but only if needed to work with it.
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Place the dough in a lightly oiled/buttered bowl, cover with plastic wrap and pop in the fridge to ferment overnight.
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Remove the dough from the fridge and let it warm for an hour. Line the baking sheet with baking paper and oil it lightly.
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Divide the dough into 8 equal pieces and form the balls.
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1 tbls corn flour
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Place the balls on a baking sheet, sprinkle with the cornflour and cover the pan with plastic wrap. Proof them at room temperature for 1 hour or until they double in size.
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Heat a griddle or a skillet to medium heat. Preheat the oven to 180°C.
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Uncover the muffins, slide the metal spatula under each and transfer them gently, one by one, to the skillet or griddle. Space them at least 3 cm apart. Cook the muffins for 5 minutes. The bottoms should be a golden brown or a little burnt if you like them like this. Flip each one over with the metal spatula and cook for 5 minutes. Both sides will be flat.
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Transfer the muffins to a sheet pan and pop in the oven. Bake for another 10 minutes or until their centre is cooked.
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Cool the muffins on a rack for 30 minutes. Open them with a fork, serve with butter and strawberry jelly.
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