English muffins

• strong wheat flour↗400g g

  plus extra for dusting

• caster sugar↗1 tsp tsp
• instant yeast↗5g g
• whole milk↗250ml ml

  warmed

• fine semolina↗

  for dusting

Step-by-step instructions

1. 1

   To make the dough, combine the flour, sugar, yeast and 1 tsp salt in a large bowl. Gradually add the milk, kneading by hand until the dough comes together. Knead for 8‑10 minutes until smooth and elastic. This can also be done in a stand mixer with a dough hook.

2. 2

   Turn the dough out onto a lightly floured surface and roll to a thickness of 1 cm. Cut out 8 circles using a 7.5 cm cutter, flipping the dough as needed. Place them on a tray dusted with semolina. Sprinkle the tops with a little more semolina, cover loosely and let rise in a warm place for about 1 hour until doubled in size, or for better flavor let rise overnight in the fridge.

3. 3

   To bake the muffins, heat a heavy pan or grill over medium heat and cook 6‑7 minutes on each side until golden. Do this in batches. If the muffins brown too quickly, lower the heat and cook until cooked through inside. Transfer to a wire rack to cool slightly. Best served warm. Store in an airtight container for up to three days. Allow to cool first.