Mufainean Chalanais
225ml bainne
50ml uisge
1 spàin-tì siùcar
1 pacaid de bheirm
450g flùr làidir
1 spàin-tì salann
50g ìm air a leagadh
1 ugh
25g semolina
An toiseach blàthaich am bainne leis an uisge. Chan iarr thu ach gu bheil e air èiginn blàth.
Cuir ann an t-siùcar agus am beirm agus cuir mun cuairt le forca.
Cuir am flùr ann am bobhla agus dèan toll sa mheadhan. Dòirt ann am bainne.
Cuir ris an t-salann ach gu aon taobh. Cuir ann an t-ugh agus an t-ìm.
A' cleachdadh inneal-measgachaidh cuir a h-uile càil ri chèile fad 10 mionaidean gus am bi e sùbailte is mìn.
Nuair a tha an taois deiseil cuir ann am bobhla e le beagan ola chrann-ola agus cuir fiolm-còmhdachaidh air a mhuin. Fàg ann an àite blàth fad uair a thìde e neo gum bi e a dhà uiread cho mòr.
Nuair a tha an taois air èirigh cuir a-mach air bòrd e le crathadh semolina agus flùr air. Rolaig na taoise gu ma thrì cairteal a dh'òirlich a thighead le barrachd semolina agus flùr gan crathadh air a' mhullach.
Cleachd gearradair cruinn son bonnaich 3 òirlich a dhèanamh.
Cuir air ais ann an àite blàth na bonnaich fad còig mionaidean deug - dìreach fada gu leòr airson na greideal a theasachadh.
Bruich na bonnaich air a ghreideal fad còig neo sia mionaidean air gach taobh gus am bi iad cha mhòr donn air gach taobh ach le bann geal timcheall am meadhan. Tha fhios agad gu bheil iad bruich nuair a bhuaileas tu iad le corrag is gun tig fuaim asta mar gum biodh iad falamh is aotrom nam broinn.
Callanish Muffins (or English Muffins)
225 ml milk
50ml water
1 teaspoon sugar
1 packet of yeast
450g strong plain flour
1 teaspoon salt
50g of butter melted
1 egg
25g semolina
Gently warm the milk with the water. You want it barely warm.
To the milk add the sugar and yeast and mix with a fork.
Put the flour into a bowl making a well in the centre and pour in the yeast mixture. Add a teaspoon of salt to one side. Add the melted butter and the egg. Knead in a mixer for 10 minutes until smooth and elastic.
Put the dough in a bowl with a little olive oil and cover with clingfilm. Put to one side for 1 hour in a warm place or until doubled in size.
Once the dough has risen cover a surface with semolina and some flour. Turn the dough out and roll to ¾ inch thickness. Sprinkle semolina over the rolled dough before using a round cutter to cut muffin rounds out of the pastry.
Leave to puff up again for about 15 minutes and meanwhile preheat your gridle.
Cook on the gridle for 5/6 minutes on each side. They should be a light brown colour but still with a rim of white around the centre. When ready they’ll sound hollow when tapped.
