Griddled English Muffins with a Cornmeal Crust

What you need

• 240 ml (1 cup) whole milk
• 40 g (3 tbsp) butter, cut into pieces
• 1 tbsp sugar
• 1 1/4 tsp active dry yeast
• 375 g (3 cups) bread flour, plus extra for dusting
• 1 tsp salt
• 30 g (1/4 cup) cornmeal, or fine semolina

Method

Restated from the original video

1. 1

   Warm the milk, butter and sugar in a small pan until the butter melts, then let it cool to just warm to the touch, about 38 °C (100 °F).

2. 2

   Pour the milk mixture into a large bowl, sprinkle the yeast over and leave until foamy, about 5 min.

3. 3

   Add 310 g (2 1/2 cups) of the flour and the salt and stir into a shaggy dough.

4. 4

   Turn the dough onto a floured surface and knead for 5-6 min, working in the rest of the flour a little at a time, until smooth and slightly tacky.

5. 5

   Cover the dough and let it relax for 20 min. Meanwhile, line a baking sheet with parchment and scatter half the cornmeal over it.

6. 6

   Roll the dough out to 1.5 cm (1/2 in) thick and stamp out rounds with an 8 cm (3 in) cutter. Press the scraps together, roll again and cut more.

7. 7

   Set the rounds on the baking sheet, sprinkle the tops with the remaining cornmeal and cover loosely with a towel.

8. 8

   Leave in a warm spot until doubled and puffy, about 1 hour 30 min.

9. 9

   Heat the oven to 175 °C (350 °F).

10. 10

    Heat a heavy frying pan or griddle over medium-low heat. Slide in the muffins a few at a time, without crowding.

11. 11

    Cook until the bottoms are golden brown, 4 min, then flip and cook the second side for 4 min.

12. 12

    Move the browned muffins back onto the baking sheet and bake for 10 min to cook the centres through.

13. 13

    Cool on a rack for at least 15 min. Split with a fork rather than a knife and toast before serving.

Imported from avidlyravenous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.