English muffins

Ingredients:

• 4.5 tbsp. bread flour, plus more for kneading
• 3 tablespoons of sugar
• 7 g active yeast
• 2 teaspoons of salt
• 1 large egg
• 1 and 3/4 cups whole milk
• 2.5 tablespoons coconut oil, plus more for greasing the bowl and dough
• Corn flour
• Butter and jam, for serving (optional)

Preparation:

1. Combine flour, sugar, yeast, and salt in a bowl with a stand mixer. Add the egg, but do not beat it in.
2. In a saucepan, heat the milk and coconut oil to 40°C (the milk shouldn't be too hot, otherwise it will kill the yeast when you add it to the flour mixture).
3. Pour the milk mixture into the flour mixture. Don't pour the milk over the egg; hot milk may curdle it.
4. Mix on medium speed until the dough comes together and begins to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula if necessary. The dough will look slightly uneven.
5. Turn the dough out onto a lightly floured surface and knead until smooth, 3 to 4 minutes.
6. Form the dough into a ball.
7. Place in a large bowl lightly greased with coconut oil; brush the top of the dough with coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
8. After the dough has risen, divide it into 16 equal parts.
9. Make a ball out of each piece, then a flat circle.
10. Sprinkle 2 baking sheets with cornmeal. Place these circles on the baking sheets.
11. Heat a cast-iron skillet over medium heat. Grease the skillet with cooking spray and sprinkle with cornmeal. Working in batches, cook the muffins until golden brown, 5 to 9 minutes per side.
12. If they start to rise into a dome shape, flatten them with a spatula.
13. Let the English muffins cool completely and serve with butter and jam.