Traditional English Muffins

Warm up the milk at 45°C, mix in the yeast, and set aside.

Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.

Knead dough until homogenous.

Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).

Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.

Sprinkle with corn meal and cook on low heat, until golden brown on each side.

Serve warm, accompanied by jam and butter.

Enjoy!