Step 1

In a stand mixer's bowl add the milk, water, sugar and yeast and stir well.

Step 2

Add the flour and the butter. Make sure the butter is really soft.

Step 3

Attach the bowl to the stand mixer and set it on the lowest speed.

Step 4

Round the dough into a tight ball and place it in an oiled bowl, covered with a towel, until double in size.

Step 5

Punch the dough and remove it from the bowl to an oiled working surface (just a thin layer of oil, simply drizzle few drops of oil on the working surface and spread them well).

Step 6

Open the dough with a rolling pin to a rectangle, 1 cm or 1/2 inch thickness.

Step 7

Using a cookie cutter or a mini tart ring, score as many English muffin doughs as you can. The rest of the dough- reshape to a tight ball, let it rest for half an hour and repeat the process.

Step 8

On a baking sheet, spread semolina (or cornmeal), then place the scored English muffins directly on the semolina. That gives the English muffins their typical look and texture.

Step 9

Cover the scored English muffins with a towel and let them proof for about 30-45 min.

Step 10

Hit up a cast iron pan on the lowest heat. If you'll cook it on stronger heat, you'll end up getting an uncooked muffins. The English muffins need to be pan-baked for a couple of minutes.

Step 11

Using a spatula/turner transfer the English muffins as gentle as you can to the pan. We try to keep all the air in them so don't flip them on the pan, simply place them carefully.

Step 12

After 3 min flip them to the other side and pan bake for another 3 min.

Step 13

Remove from the heat and enjoy!

Step 14

If you plan to keep eating them in the next few days, keep the English muffins in a good container and toast them before you eat. Remember! English muffins you open with your hands or with a fork, never with a knife! (Don't know why, but why not hahaha).

Step 15

YASSS!