So are you one of these people who just love Eggs Benedict? Because I do, and when I get it, I really want it to be perfect, the hollandaise should be made from scratch and the eggs should be cooked to perfection, and one more thing there is super important: the bread!
No eggs benedict should ever be served on anything else than an English muffin! But the thing is, I live in Denmark, where English muffins are not a thing you just go buy in your local supermarket, so for a long time I’ve been lazy and trying to buy other substitutes, but it never tastes like it should. One of the things that’s been keeping me away from making my own, was that I thought it would be difficult, but it’s actually super easy, I made these last Saturday morning, and it was all wort it. I made a pretty big batch, so the rest is now in the freezer for the next time I serve brunch for my family…Or just the next time I get a craving for eggs benedict, they are also quite good with just jam on them 🙂
550 gram flour + extra for sprinkling
1 packet of dry yeast
2 ½ deciliter water
2 deciliter yoghurt
1 tsp. sugar
1 tsp. salt
1 deciliter. Semolina (this is so they get that crust, it’s actually not going in the dough)
In a bowl you mix the flour, yeast, salt and sugar.
The add yoghurt and water and knit it in to a dough.
Sprinkle some flour on you kitchen counter and place the dough on the flour.
Use a rolling pin to roll out the dough to a thickness of around 2 centimeters.
Cut out as many circles as possible, I just used a drinking glass.
When you can’t cut out more, you take the excess dough and it roll out again, and cut more. I ended up with 18 dough buns.
Turn them in the semolina and let then rise for an hour, covered in a towel.
Cook them on a non-stick pan for 5-6 minutes on each side (yes you heard right, they are not going in the oven) on medium heat.
And then they are done, completely perfect with the right texture and flavor, Yum 🙂