Paul Hollywood’s English muffins

Method

1. In a large bowl, combine the flour, yeast, salt and sugar. Add the butter, egg and 150ml of the milk and turn the mixture round with your fingers to mix. Continue to add the remaining milk until all the flour is incorporated and you have a smooth dough – you may not need all of the milk.
2. Tip the dough onto a lightly floured surface and knead for 8-10 minutes. Alternatively, use a mixer fitted with the dough hook to mix and knead the dough, allowing 3-4 minutes on slow, then 4-5 minutes on a medium speed.
3. Put the dough in a lightly oiled bowl, then cover and leave to rise for an hour or until doubled in size.
4. Line a large baking tray with baking paper. Tip the dough onto a lightly floured surface and roll out to a 2cm thickness. Using an 8.5cm plain cutter, stamp out 4 rounds. Put the dough rounds on the prepared tray and sprinkle the tops evenly with a little semolina. Put the tray in a roomy plastic bag and leave to prove for about an hour or until risen slightly.
5. Heat a heavy-based frying pan or flat griddle over a low heat and wipe the surface with an oiled piece of kitchen paper. Cook the muffins in the pan, in batches, for 5-6 minutes on each side. Transfer to a wire rack and leave to cool completely.
6. To serve, slice the muffins in half and toast them, then spread with butter.