- milk - 1 glass
- Butter - 3 Art. spoons
- honey - 2 items. spoons
- warm water - 1 glass
- yeast - 7 Grams
- corn flour - 1/4 Glass
- flour - 5.5 Cups
- salt - 1 teaspoon
1. Mix milk, butter and honey in a saucepan. Heat on medium heat until the oil begins to melt, and then whisk. Remove the pan from the heat and allow the liquid to cool to a warm temperature. 2. Pour the water into a bowl and pour out the yeast. Stir gently with a fork. Leave to stand for 10 minutes until the yeast dissolves. Cover the pan with wax paper and sprinkle well with corn flour. 3. Pour the cooled milk mixture into the yeast mixture and mix gently. 4. Add 3 cups of flour and beaten with a wooden spoon until smooth. Add the remaining flour and salt until the dough becomes sticky. 5. Put the dough on a floured surface. Knead the dough for 3-4 minutes. Leave for 5 minutes. 6. Roll out the dough with a rolling pin to a thickness of 1 cm. Cut the circles from the dough with a glass or jar, lay on a prepared baking sheet and sprinkle with corn flour. Cover with a dry light towel and let rise almost twice in height, for 35-45 minutes. 7. When the muffins have risen, heat the frying pan over medium heat. Carefully pick up the muffins from the pan and put them in the pan. Cook for about 10 minutes on each side, turning over with a spatula. Let cool on a grate, cut in half and serve with the desired filling.
Servings: 20