Comforting English Muffin Recipe

1. Bloom the yeast. In a large bowl, whisk warm milk, warm water, yeast, and honey. Let stand 5 to 8 minutes. You may see a light foam or creamy bubbles. If nothing at all happens, your yeast may be inactive, or your liquids may have been too hot or too cool.
2. Build the dough. Whisk in melted butter and the egg. Add flour and salt. Stir until a shaggy dough forms. Knead in the bowl for 2 to 3 minutes by folding the dough over itself and pressing down with your hand or spatula. If it is too sticky to handle, sprinkle in flour 1 tablespoon at a time. If it feels dry or stiff, add milk 1 teaspoon at a time. You are aiming for a dough that is soft and slightly tacky, like a Post-it note, not gluey.
3. First rise. Cover and let rise in a warm spot until doubled, about 60 to 75 minutes.
4. Shape. Turn dough onto a lightly floured surface. For the easiest, no-scraps route, divide into 8 equal pieces (about 85 to 95 g each, if you like to be precise) and gently pat each into a 3-inch round about 3/4-inch thick. Or pat the dough into a 3/4-inch-thick rectangle and cut 8 rounds, then gently gather and re-pat scraps once to cut more.
5. Rest. Dust both sides lightly with cornmeal. Place rounds on parchment or a lightly cornmeal-dusted surface. Cover and rest 20 minutes while you preheat the skillet.
6. Cook low and slow. Preheat a skillet over medium-low for 3 to 5 minutes. Add a thin film of oil or butter right before the muffins go in. Cook 6 to 8 minutes per side, until deeply golden. If you have a lid, cover for the first 3 to 4 minutes of each side to help the centers set. Adjust heat as needed. You want steady sizzling, not aggressive browning. If they are browning before 6 minutes, lower the heat.
7. Check doneness. They should feel light and sound a bit hollow when tapped. If you are using a thermometer, aim for 195°F to 205°F internal.
8. Optional finish (if needed). If the muffins are nicely browned but the centers still feel underdone, transfer them to a 350°F oven for 5 to 8 minutes to finish cooking through.
9. Cool, then fork-split. Cool at least 20 minutes before splitting. Use a fork to puncture around the sides, then pull apart. Toast before serving for peak crisp edges and maximum butter absorption.

Cozy serving idea: Toast hard, add salted butter, then a swipe of marmalade or honey. Or go savory with egg, cheddar, and hot sauce.