muffin

Reheat milk to 50°C and add butter.

Add honey to the mixture.

Add yeast and wait 10 minutes for it to activate.

In a bowl, mix flour and sea salt.

Using a stand mixer on speed 2, knead for about 10 minutes, scraping the sides occasionally.

Lightly oil a glass container and transfer the dough into it.

Cover with a dry kitchen towel and let it proof in a warm spot (~35°C) for 2 hours.

Dust your surface with flour, place the dough, and cut rounds using a floured cutter.

Place the rounds on a tray sprinkled with fine semolina.

Either refrigerate overnight covered, or let them rise at room temperature for 20 minutes.

Pan-fry in a hot dry pan, covered, for about 7 minutes until golden brown on each side.