Recipe: Homemade English muffins

1 Activate the yeast: In a bowl, mix the yeast, sugar, and warm milk. Let rest for 10 minutes until the mixture becomes slightly foamy.

2 Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the butter by crumbling it with your fingertips. Pour in the yeast-milk mixture and mix until you get a rough dough.

3 Knead the dough for 5 minutes on a floured surface, adding a little flour if it's too sticky. The dough should be smooth, supple, and come away cleanly from your hands.

4 First rise: Shape into a ball, place back in the bowl, and cover with a clean kitchen towel. Let rise for 1 hour in a warm place until the dough doubles in volume.

5 Shape the muffins: Deflate the dough and roll it out on a floured surface to about 1 cm thick. Cut out discs 7 to 10 cm in diameter using a cookie cutter or glass. Place the discs on parchment paper and generously sprinkle semolina on both sides.

6 Second rise: Cover again with a kitchen towel and let rest for an additional hour until the muffins double in volume.

7 Cooking: Heat a skillet over low heat without any fat. Cook the muffins for 5 minutes on each side until golden brown.