Skillet English Muffins

Cooking

1. Dissolve the yeast and sugar in warm milk and water, and leave for 10 minutes until a foamy cap appears.
2. Mix the flour with salt, pour in the yeast mixture, add soft butter, and knead into a soft, slightly sticky dough. Knead for 8–10 minutes until smooth.
3. Cover the bowl with plastic wrap and leave the dough in a warm place for 1 hour until it has doubled in size.
4. Punch down the dough, divide it into 10 equal parts (~80 g each), roll into balls, and slightly flatten into disks 2–2.5 cm thick.
5. Coat each piece in semolina on all sides, place on a semolina-dusted board, cover with a towel, and let rise for another 30–40 minutes.
6. Preheat a dry, heavy-bottomed skillet over medium-low heat. Place the muffins with space between them and cook for 6–8 minutes until a deep golden crust forms, without moving them.
7. Flip and cook for another 6–8 minutes on the other side. If the sides remain pale and the muffins are thick, reduce the heat and cover with a lid for the last few minutes to ensure the center is fully cooked (internal temperature ~93°C).
8. Cool on a wire rack for at least 15 minutes. Pull apart in a circle using a fork rather than a knife to preserve the large air pockets. Toast the halves before serving.