This English muffin recipe takes time, but it’s worth the wait. These muffins are soft and airy on the inside and perfectly toasted on the outside. The small amount of sugar in this recipe serves many functions. The sugar first helps feed the yeast and create carbon dioxide that aerates the dough. Then the sugar contributes to the flavor and browning of the muffins during baking.

Plan ahead, as this recipe needs to rise in the refrigerator overnight and then again at room temperature for an hour the next morning.

Ingredients

• 1 packet active dry yeast (2½ teaspoons)
• 1 tablespoon sugar
• 1 cup warm water (~110 °F)
• 1 cup warm milk
• 4 tablespoons unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 3½ cups bread flour
• 1 cup cornmeal for dusting

Directions

1. Mix the yeast, sugar and warm water in the bowl of a stand mixer fitted with the dough hook. Let sit for 5 minutes until the yeast is foamy.
2. Add the milk, butter, oil, salt and flour and beat on low speed until the dough begins to form.
3. Increase the speed to medium and beat for about 5 minutes. The dough should be smooth looking but wet and sticky to the touch.
4. Grease a large bowl and place the dough in the center. Cover tightly with plastic wrap. Chill overnight in the refrigerator.
5. Coat two parchment-lined baking sheets generously with cornmeal.
6. Turn out the dough onto a greased surface. Divide the dough into 12 equal pieces.
7. Working with one piece at a time, fold the dough inward onto itself on four sides. Turn the dough over so the folds are underneath and transfer to a prepared baking sheet. Repeat with the remaining dough, spacing it evenly on the baking sheets.
8. Sprinkle each piece with cornmeal and loosely cover the baking sheets with plastic wrap for a second rise. Let sit at room temperature until the dough is nearly doubled in size, about 1 hour.
9. Heat a large skillet or griddle, preferably cast iron, over low heat. Place another rimmed baking sheet in the center of the oven and preheat to 350°F. Working in two to three batches and keeping the remaining dough covered, slide two thin metal spatulas under the dough on opposite sides. Be sure to include the cornmeal underneath to avoid sticking or deflating the dough. Transfer the dough to the skillet (do not overcrowd). Cook until the muffin bottoms are dark golden brown, 5-7 minutes. Turn and cook until the tops are dark golden brown, another 5-7 minutes. Using a spatula, transfer the muffins to the preheated baking sheet in the oven. Bake until they are cooked through and the sides are dry to the touch but still spring back, 5-10 minutes. Transfer to a wire rack. Repeat with the remaining dough. Let the muffins cool at least 30 minutes before splitting with a fork and serving.

Adapted from King Arthur Baking.