1 cup of warm milk
1 cup of oil
1 tablespoon of sugar
1 kilogram of wheat flour
4 packets of fresh biological yeast (60g)
3 eggs
2 packets of chicken broth (24g)
1 large onion, cut into four pieces
1 pinch of salt
For brushing
1 tablespoon of water
1 egg yolk
Assistive devices
2 English muffin tins of 11x28 cm
1 cup of warm milk
1 cup of oil
1 tablespoon of sugar
1 kilogram of wheat flour
4 packets of fresh biological yeast (60g)
3 eggs
2 packets of chicken broth (24g)
1 large onion, cut into four pieces
1 pinch of salt
For brushing
1 tablespoon of water
1 egg yolk
Assistive devices
2 English muffin tins of 11x28 cm
preparation
Dissolve the yeast in the milk
Blend everything except flour in a blender to get a homogeneous mixture
Transfer the mixture to a bowl and gradually add the flour, mixing first with a wooden spoon and then with your hands
Place the dough on a smooth surface dusted with flour and knead well, adding more flour if necessary, until the dough is no longer sticky
Distribute between the prepared muffin tins
Cover with a cloth and let it rise for 1 hour in a warm place (see tip on page 80)
Preheat the oven to high temperature
Mix the egg yolk with water and brush the dough
Bake for 50 minutes or until golden brown
Unmold and serve when cooled.
