1 tablet of active dry yeast (15g) for proofing or
1 tablespoon of instant yeast
1/2 cup of warm milk
1 tablespoon of sugar
1 cup of beer
2 cups of all-purpose flour
3 tablespoons of salt
all-purpose flour (about 5 cups)
4 eggs, separated
2 tablespoons of unsalted butter or margarine
1 yolk
1 tablet of active dry yeast (15g) for proofing or
1 tablespoon of instant yeast
1/2 cup of warm milk
1 tablespoon of sugar
1 cup of beer
2 cups of all-purpose flour
3 tablespoons of salt
all-purpose flour (about 5 cups)
4 eggs, separated
2 tablespoons of unsalted butter or margarine
1 yolk
Dissolve the yeast in warm milk
Add the sugar, beer, flour, and salt
Mix well
Cover and let it rest in a protected place (such as an oven off) for one day
The next day, add 2 cups of all-purpose flour and the beaten yolks
Beat well
Gradually add more all-purpose flour and the beaten whites until you have a manageable dough
Let it rise in a protected place for about 1 hour or so
Shape into small balls, about the desired size
Place on a greased baking sheet
Cover and let it rest for another 15 minutes
Baste with melted butter or margarine mixed with the egg yolk
Bake in a moderate preheated oven (180°C) for about 30 minutes or so
Yield: 25 beer muffins.
