Homemade muffins

Preparation

1. Pour the baker’s yeast into the warm milk (or crumble it in if using fresh yeast). Mix and leave to rest for 10 min.

2. In a mixing bowl, add the flour, salt and sugar, and mix.

3. Then pour them into the milk and yeast mixture. Knead for about 3 minutes (by hand or in a food processor), then add the chopped butter.

4. Continue to knead until you achieve a smooth, elastic dough, then shape it into a ball.

5. Cover your mixing bowl with cling film and leave your dough to rest for 1.5 hours in a warm, draught-free place (at room temperature in summer, near a radiator in winter or in a switched-off oven previously heated to 40°C). It should double in size.

6. Collect the dough and degas it by pressing on it.

7. Roll out the dough by hand or with a rolling pin to a thickness of 1cm, flouring your work surface if necessary.

8. Cut out circles using a cutter (or a large glass) with a diameter of 8 to 10cm.

9. Sprinkle half of the fine semolina flour onto a baking sheet covered in baking paper. Place your circles onto it and sprinkle the rest of the fine semolina flour onto them.

10. Leave to rest again covered and in a warm environment for between 30 minutes and 1.5 hours.

11. Place your English muffins in a hot pan without adding any fat and cook for 5 minutes on each side.

12. Your muffins will keep for 2 to 4 days in a sealed container. You can also freeze them. To enjoy your muffins, cut them in half and toast. Serve with a sweet or savoury topping.