Star shaped English muffins with Nutella^®

METHOD

1. STEP 1

   Gently warm milk in a pan until lukewarm or body temperature, 98°F.

   Add yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth. 

2. 

   STEP 2

   In a large bowl, mix the yeast mixture, flour, butter and a pinch of salt into a soft dough. Add a dash of extra milk or flour, if needed to ensure consistency of dough is soft. Knead until smooth and elastic (about 5 minutes). 

   Transfer to a greased bowl, cover and set aside in a warm place to rise for 1 hour, or until doubled in size.

3. 

   STEP3

   Turn the dough out onto a lightly floured surface, gently knead the dough together. Knock back the dough and roll out on a lightly floured surface to about 1” thick. Cover with a towel for 1 hour, or until doubled in size. 

   Using a star-shaped cookie cutter (or any simple holiday shape) cut out shapes out of the dough. 

   Transfer shapes to a parchment lined baking sheet dusted with semolina (cornmeal), let rest for 15 minutes. Sprinkle more cornmeal over the tops to ensure even coating on each English muffin.

   Pre-heat oven to 325ºF 

4. 

   STEP 4

   Heat a non-stick pan over medium-low heat. Working in batches, gently lift each English muffin with a spatula and place it on the heated non-stick pan for about 2 minutes, each side, until lightly browned on both sides. 

   Place the English muffins back on the baking sheet and bake them for 5-10 minutes. 

   Let English muffins cool for at least 30 minutes before slicing in half and spreading with NUTELLA^® hazelnut spread. Serve with a glass of milk and a side of fruit.