English muffins

• 300 grams of flour
• 1 pack of dry yeast
• 6 grams of salt
• 15 grams of sugar
• 1 egg 
• 170 millilitre of milk
• 15 grams of butter
• Some semolina or polenta for dusting

In a bowl mix together the milk, yeast and sugar, leave it to fork for 10 minutes.

Beat the egg a little bit and mix all the ingredients together with the milk mixture, knead till the dough comes together, cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for 1-2 hours. You can make the dough the night before as well if you want to do the muffins early in the morning.

When your dough doubled in size turn it out onto a floured surface, roll it out to about 2 cm or slightly over an inch in thickness. Using a bigger cookie cutter dusted in polenta, cut out rounds and  dust them with polenta as well, transfer to a baking tray. 

Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little.

Heat a large nonstick frying pan over a steady, medium to medium-low heat. Using a flat spatula, carefully move over the English muffins into the frying pan and cover with a lid. Leave a little space between each muffin. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles. Cook on one side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.

Flip over and cook on the other side for another 3-4 minutes.

Enjoy!!!