English Muffins

STARTER DOUGH PROCEDURE

• 1
  Crumble fresh yeast into a larger mug, add a teaspoon of sugar, and mix with a fork until it forms a liquid paste. Pour in half of the slightly warm milk (max 40 degrees), heated in a microwave or a pot.
• 2
  Take one tablespoon of all-purpose flour from the weighed amount and mix it into the milk.
• 3
  Then, sprinkle the surface of the milk with another tablespoon of flour, cover the mug with a clean cloth, and let the starter dough rise in a warm place (preferably in an oven preheated to a maximum of 40 degrees). This will take approximately 15 minutes.

DOUGH PROCEDURE

• 1
  While the starter dough is rising, weigh the remaining all-purpose flour, whole wheat flour, salt, and water into a stand mixer bowl (the dough can, of course, also be kneaded by hand). Pour in the rest of the milk and, finally, the risen starter dough. Mix everything together. Take your time; the dough must be smooth and well-kneaded. Don't be alarmed if it's sticky.
• 2
  Cover the dough with a clean cloth and let it rise for at least 30 minutes in an oven heated to a maximum of 40 degrees. Then, transfer it to a floured work surface and knead it into a smooth ball. Feel free to use a little more all-purpose flour if needed.
• 3
  Spread a uniform layer of buckwheat onto 2 baking sheets. Then, place the cut-out circles on the buckwheat, spaced sufficiently apart. Form a ball from the dough scraps, roll it out again, and cut out more circles. Do not discard any dough. Continue the same process with the second half of the dough that has been set aside.
• 4
  Cover the baking sheets with a clean cloth and place them in an oven heated to a maximum of 40 degrees to rise for 30 minutes.
• 5
  Then, heat a non-stick pan (on our induction hob, I set it to level 7 out of 10). Take one baking sheet out of the oven and carefully transfer the cut-out circles, buckwheat side down, to the pan using a spatula. Fry until golden brown, then flip and fry again until golden brown. Let the finished muffins cool on a wire rack.

ASSEMBLY PROCEDURE

• 1
  Meanwhile, wash the lettuce and tomatoes, and cut the avocado. Prepare a fried egg in a pan, seasoning it with salt and pepper. For eggs, we highly recommend red Kampot pepper. We haven't found anything yet that matches its flavor on eggs.
• 2
  Cut the muffin in half and toast both sides dry or with a little butter. Layer lettuce, tomatoes, avocado (salted, peppered, and drizzled with lime juice) into the muffin, then add the egg on top, a few sprouts, and enjoy a great breakfast.