English Muffins

Prepare and measure all ingredients - warm the milk, melt the butter, etc.

Combine 180ml warm milk, 1 tablespoon sugar, and 5g dry yeast in a small bowl. Let it sit for 10-15 minutes until the yeast dissolves.

In another small bowl, mix 1 egg with 1 teaspoon of salt.

In a food processor or a large bowl, combine 330g flour, the egg and salt mixture, 20g melted butter, and the milk-yeast mixture.

Knead until the dough is homogeneous and smooth. The dough will be soft and slightly sticky.

The dough should now be uniform, non-sticky, and smooth.

Cover the bowl with a plastic bag and let the dough rise for 90 minutes.

After rising, transfer the dough to a floured surface, divide into 8 pieces, and shape into balls.

Cover with a towel and let them rest for 15 minutes.

Flatten each ball on a surface sprinkled with semolina or cornmeal.

Let them rise slightly for another 15 minutes under the towel.

Gently shake the buns to shape.

Fry them in a preheated pan over medium heat for about 7 minutes, until evenly browned, without oil.

After flipping, cover the pan and fry for another 7-8 minutes.

Allow to cool slightly before serving.

Cut in half and serve with your choice of fillings - sweet or savory.

Or use a fork to stab the sides of the muffins before opening them for a more appealing look.

Enjoy!