CookEat Recipe
English Baked Ring Muffins
Milk-and-yeast raised stiff batter enriched with butter and soda, baked in greased muffin rings.
Method
Steps
Step 1
Warm milk to lukewarm, stir in instant yeast and salt and beat in about 900 g of the measured flour to form a stiff batter.
Step 2
Cover and let rise in a warm place until light and visibly expanded, about 60–90 minutes.
Step 3
Stir in melted 113 g butter and soda dissolved in 15 mL water, then beat in the remaining measured 300 g flour to make a very stiff batter.
Step 4
Cover and rise the source's additional 30 minutes.
Step 5
Heat oven to 220 °C and use the separate 15 g butter to grease twelve sturdy muffin rings on a lined flat tray. Fill rings no more than halfway with the thick raised batter, leaving room to expand.
Step 6
Bake about 20–25 minutes until golden and fully set inside. Rest 10 minutes before releasing from rings; offer butter separately if desired.
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