Ingredients
14 piece(s)
- 240 g Milk
- 2-3 tbsp rice flour, milled in TM31
- 25 g raw sugar
- 1 sachet dry yeast, or 2 tsp dry yeast
- 230 g water
- 50 g melted butter
- 760 g bakers flour
- 1-2 tsp salt
- 1 tsp a light oil, such as sunflower or canola for greasing pan
Recipe's preparation
Place milk in TM bowl and heat 3 min/90°C/speed 1. Add the sugar and mix 5 sec/speed 2. Pour into a bowl and set aside to cool.
Place water in TM bowl and heat 1 min 30 sec/50°C/speed 1. The water does not need to reach 50°C. Stop mixing and sprinkle yeast over surface of water and let stand for 10 min.
Add milk, melted butter and 380g of flour to yeast mixture in TM bowl. Mix 15 sec/speed 6. Mixture should be smooth. Add the salt and the rest of the flour and mix 10 sec/speed 4.
Knead 3 min/
"Closed lid" /
"Dough mode" . Transfer to large clean bowl and let rise overnight at room temperature, covered with lid, Thermomat or damp clean tea towel. Alternatively, you can leave in TM bowl until doubled in size for a quicker rise.Sprinkle baking paper with rice flour. Lift dough out of bowl and roll out on Thermomat to about 1.5 cm thick. Cut rounds with biscuit cutter or large empty tuna can. Transfer onto baking paper and dust top of muffins with rice flour. Cover and let rise for 30 min.
Heat lightly oiled frying pan or griddle to a medium heat. When moderatly hot, place 4 to 5 muffins in pan and cover for the first 5 min. Cook for a total of 15-20 min, turning over every few minutes until cooked through. The base and top should be golden brown. Transfer cooked muffins into dry tea towel whilst cooking the remainder.
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Split or pull apart while still warm and enjoy toasted (or not) with butter and jam or marmalade. Use with poached eggs, shaved ham and Hollandaise sauce to make the ultimate Eggs Benedict.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentLoved the recipe. I used
Loved the recipe. I used Wholemeal flour and was a success. Thank you
Has anyone tried these with
Has anyone tried these with gluten free flour? I'm thinking of making these for breakfast on fathers day. I don't want to go through all the steps to cook them Sunday morning and find they failed.... Do you think plain gluten free flour should be ok?
Excellent recipe, I made 24
Excellent recipe, I made 24 out of my batch then realised I should have made 14, I was worried they would be too small but were perfect size. I used an egg ring as the cutter.
I just made these, and the
I just made these, and the whole family loved them! I agree with earlier comment, a bit fiddly but worth it! Thanks for sharing.
Fantastic recipe- love it!
Fantastic recipe- love it!
Leanne Sloss @thekitchensoulmate
I have been making these
I have been making these every week for a few months now and my family love them. They freeze well. I now make them with wholemeal flour and add some seeds (linseeds, chia or whatever you have) in at the kneading stage.
Can you make them cook them
Can you make them cook them then freeze them?
These were a big hit in my
These were a big hit in my house, adults and kids alike! A bit fiddly but worth the effort.
My family loved these!
My family loved these!