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English Muffins with Marmalade and Clotted Cream
Created by: Howcan Team
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 tablespoon of granulated sugar
- 1 teaspoon of instant yeast
- 1/2 teaspoon of salt
- 3/4 cup of warm milk
- 2 tablespoons of unsalted butter, melted
- 1/4 cup of fine cornmeal
- 1/2 cup of orange marmalade
- 1/2 cup of clotted cream
Instructions
- In a large mixing bowl, combine 2 cups of flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 1/2 teaspoon of salt.
- Add 3/4 cup of warm milk and 2 tablespoons of melted butter to the dry ingredients. Mix until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes, gradually adding the remaining 1/4 cup of flour as needed to prevent sticking. The dough should be smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a surface sprinkled with the fine cornmeal. Roll the dough to 1/2 inch thickness and cut out 6 rounds using a 3-inch cookie cutter.
- Heat a non-stick skillet over medium heat and lightly grease it. Cook the muffins for 5 minutes on each side, or until golden brown and cooked through.
- Allow the muffins to cool slightly before splitting them in half and toasting them.
- Serve the English muffins with orange marmalade and clotted cream. Enjoy!
English muffins with marmalade and clotted cream have a rich history dating back to 10th century England. The English muffin, a yeast-leavened bread, was popularized in the 18th century by Samuel Beth Thomas, an English baker. The tradition of serving English muffins with marmalade and clotted cream is deeply rooted in English tea culture, particularly in the West Country and Devonshire regions. Chefs like Jamie Oliver and Gordon Ramsay have popularized this delightful combination in their restaurants, adding their own unique twists to the classic recipe. Today, the best versions of this dish can be found in quaint tea rooms and bakeries across England, where the key is to ensure the muffins are perfectly toasted and the clotted cream is luxuriously thick. For a twist, some chefs also serve this dish with homemade fruit preserves or lemon curd.
25 min
6
250 calories
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