English Muffins

Combine the milk, water, and sugar in a bowl or glass measuring cup. Stir together and warm to 110°F.

Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.

While the yeast wakes up, combine the flour and salt in the bowl of a stand mixer and whisk together, then fit with a paddle attachment.

Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low.

Increase the speed to medium-high and mix for about 7 minutes or until the dough is elastic, smooth, and pulls away from the side of the bowl.

Transfer to a large, oiled bowl and cover with plastic wrap. Allow to double in size in a warm spot for about 1 hour. (You can refrigerate the dough overnight; if refrigerated, let it warm for an hour before using.)

Transfer the dough to a floured counter, lightly flour the top, then gently spread out and pat down until it’s just under an inch thick.

Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina. Use a 2½-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands.

Gently knead together then re-roll the scraps and continue cutting until the dough is used up. Cover the pans loosely with plastic wrap and place in a warm spot to rise until visibly puffed, about 30 minutes.

Place a large skillet over medium heat. Once hot, sprinkle the surface with cornmeal or semolina, then carefully place 3-4 muffins on the pan. Cover and reduce the heat to medium-low, then cook for 6 to 8 minutes, until each piece is browned on the bottom and appears dry on top.

If muffins brown too quickly, reduce heat to low. Flip and cook another 6 to 8 minutes until browned on the other side. Clear old cornmeal off the pan, sprinkle fresh cornmeal, and cook remaining muffins.

Enjoy warm. If you haven’t made these before, cook a test muffin to get the feel of heat and timing.