Sprinkled with fairydust: Twisted English Breakfast Muffin

The process of making English muffins is very simple normally: mixing up the dough just as that of a basic bread dough, letting it rise, then dividing and shaping the dough into balls, and letting them rise. Once they have doubled in size, the art of making unfolds. Traditional English muffins are actually baked on the stovetop or griddle on both sides, and then they are moved to the oven to finish baking. Total baking time is less than 25 minutes – easy -peasy! Well… I have sprinkled some fairy dust on the process – magically (and literally) twisted!

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I have flattened the dough pieces with a rolling-pin, brushed HP sauce on their surface, cut up and mixed elements of English Breakfast (tomatoes, mushrooms, bacon, sausages, egg, baked beans) to scatter on the discs, rolled them up and twisted them into muffin tins. Just like that…

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As a gentle reminder the ingredients are:
195 ml milk
30 ml water
2 tsp dried yeast
1 tsp sugar
About 50 g HP sauce, depending on the individual taste (when more added it might need some additional flour)
1 tsp salt
350g plain flour
50 g kamut flour
50 whole wheat flour
30g lard
30 g butter

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