English Muffins

Ingredients

2 3/4 cups (330 g) all-purpose flour

2 1/4 tsp instant or fast-acting yeast — one standard package

1 tsp salt

2 T sugar

3/4 cup milk

1/2 cup water

3 T butter

1 large egg, at room temperature

Cornmeal or semolina for dusting

Preparation

Combine milk, water, and sugar in a bowl or measuring cup and warm in the microwave to 110°F. Add yeast, stir once, and set aside for 5 to 7 minutes until a foamy head develops.

Meanwhile, whisk flour and salt together in the bowl of your stand mixer, then fit with the paddle attachment. Mix the egg and melted butter into the milk mixture, then slowly pour the liquid into the flour while mixing on low. Increase to medium-high and mix for about 7 minutes until the dough is smooth and elastic.

Transfer to a large oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour. Alternatively, refrigerate the dough overnight and let it come to room temperature for an hour before shaping.

Turn dough out onto a floured surface and gently spread and pat it to just under 1 inch thick. Line two baking sheets with parchment and dust generously with cornmeal or semolina. Cut rounds with a 3-inch cutter and transfer carefully to the prepared sheets. Re-roll scraps and cut until all dough is used. Cover loosely and let rise in a warm spot for about 30 minutes.

Heat a large skillet over very low heat. When you can feel warmth a few inches above the surface, dust with cornmeal or semolina and place 3 to 4 muffins in the pan. Cover and cook for 5 to 6 minutes, then flip and cook another 5 to 6 minutes. Clear old cornmeal between batches and add a fresh dusting before the next round.

If you haven't made these before, cook one test muffin first to calibrate your heat. The goal is a muffin that's deeply golden on both sides and fully cooked through — too hot and you'll scorch the outside before the center is done. Low and slow is the move.