Ingredients

• 500g strong white flour
• 10g sea salt
• 1 tbsp of honey
• 10g fresh yeast or 1 tsp of dried yeast
• 325g buttermilk
• 50g diced butter

Tools

• Titanium Chef KVC7300S

Method

1. In the bowl of a mixer, mix the flour, honey, and salt. Crumble in the yeast and add the buttermilk. On a low speed, using the dough hook attachment, begin to knead the dough.
2. You're looking for a soft, supple dough. Knead for about 4 minutes before adding the diced butter.
3. Continue kneading the dough until all the butter has been incorporated. The dough should come away cleanly from the sides of the mixing bowl. Transfer the dough to a lightly oiled clean bowl, cover with cling film or a damp tea towel and leave to prove for 60 minutes or until doubled in size.
4. Preheat the oven to 200c degrees.
5. Turn the dough out on a clean work surface, knock it back and cut it into 12 equal portions.
6. Roll each portion of dough into a round. Arrange on prepared baking tray evenly spaced apart. Cover with a damp cloth and leave to prove for approximately 40 minutes.
7. Place a heavy-based frying pan on medium heat and add a drizzle of olive oil and a knob of butter. When the butter has melted, take two or three dough balls, depending on the size of the pan and cook for 2 mins on each side until lightly golden. As the muffins cook, they'll level off to take on that characteristic English muffin shape.
8. Transfer each muffin from the pan to a baking tray and place them directly into the preheated oven and bake for 10 minutes. Don't wait until all the muffins have been fried.
9. Repeat the cooking process with the remaining portions of dough and transfer each to a wire rack to cool once baked.
10. Enjoy!