English muffins

Serve these traditional English muffins warm, halved and spread with butter, or toasted in a poached egg and hollandaise brunch

To make the dough combine the flour, sugar, yeast and 1 tsp salt in a large bowl. Gradually add the milk, mixing with your hands until the dough comes together. Knead for 8-10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.
Turn the dough onto a lightly floured surface and roll to 1cm thick. Cut out 8 circles using a 7.5cm cutter, re-rolling the dough if needed. Arrange on semolina-dusted baking trays. Dust the tops with more semolina, cover loosely, and leave to rise in a warm spot for about 1 hr or so until doubled in size, or for a better flavour leave to prove overnight in the fridge.
To cook the muffins place a heavy-based frying pan or griddle over medium heat for 6-7 mins on each side until golden brown. Do this in batches. If the muffins brown too quickly, lower the heat and leave until cooked through. Set aside to cool slightly on a wire rack. Best served warm. Will keep in an airtight container for up to three days. Leave to cool first.