Vegan english muffins with lemon curd
Why don't we eat this dish more often for breakfast? Let's be honest, lemon curd is such an underrated spread in Germany. And English muffins are maybe the better breakfast rolls.
Let's start with the lemon curd. Our friends who joined our Easter brunch were quite skeptical but joined the lemon curd fanclub right away. The yellow cream is a common part of breakfasts in the UK, just like jam. It's a bit like pudding, but you can also simmer it until you get the desired consistency. You can not only use it as a spread but also for baking. Friends, this will be a lemon curd summer, we can feel it!
English muffins are well-known, but often bought - why though? It's fun to bake them at home and you don't even need an oven for it. Simply fry them in the pan - brilliant!
Vegan English Muffins
- 125 ml (0.5 cup) water (warm)
- 2 tbsp sugar
- 2 tsp dried yeast
- 500 g flour
- 250 ml (1 cup) almond milk (lukewarm)
- 2 tbsp vegan butter (soft)
- 2 tbsp oil
- 1 tsp salt
- corn flour for dusting
- butter for frying
- Add warm water, sugar and dried yeast to a bowl and stir to combine until sugar is dissolved. Let sit for approx. 5 minutes until it gets bubbly.
- To a bowl of a kitchen machine, add flour, lukewarm plant-based milk, soft vegan butter, oil and salt. Add water-yeast mixture and knead for approx. 5 minutes. The dough should be sticky but get off the sides of the bowl. If you don't have a kitchen machine, you can also use a handmixer, of course.
- Grease a bowl with some oil and transfer the dough inside. Cover with kitchen towel and let rise for approx. 2 hours until doubled in volume in a warm place.
- Add corn flour onto 2 parchment-linked baking sheets or at least any kind of large plate. Knead dough and divide in 12 equal-sized portins. Form into small, round, kind-of-flat muffins and place on corn flour. Also dust the surface with corn flour. Let rise at room temperature for approx. 1 hour until doubled in volume.
- Heat a frying pan and melt some butter in it. Fry muffins in batches from both sides for approx. 4 - 5 min. until golden brown. Let cool down slightly before eating. If you notice that your muffins get too dark before being done, then you can also transfer them to the oven to bake until done.
Vegan lemon curd
- 50 ml (0.25 cup) maple syrup
- 75 ml (0.33 cup) plant-based milk
- 1 pinch salt
- 3 tbsp vegan butter
- 1 lemon (zest)
- 100 ml (0.5 cup) lemon juice (approx. 2 lemons)
- 1 tbsp starch
- 1 tbsp water
- 1/2 tsp turmeric for color (optional)
- Add maple syrup, lemon juice and plant-based milk to a small saucepan and heat up until it's simmering.
- Zest a lemon and add lemon zest, salt and vegan butter and stir to combine. If you want a bright yellow lemon curd, you could now add turmeric, but this is only optional. Let the mixture simmer for approx. 2 - 3 min.
- Stir to combine starch and water in a small bowl and add the mixture to the saucepan. Keep stirring, in order to keep the lemon curd smooth. If you want your lemon curd to get quite liquid (to use as a dessert or cake topping), then 1/2 tsp of starch is enough. But if you want to use it as a spread, stick to 1 tbsp starch. Let simmer until thickened enough.
- You can store it in an airtight jar in the fridge for approx. 1 or 2 weeks.