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1
Make the dough.
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2
Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer.
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3
Add the egg but don't stir it in yet.
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4
Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)
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5
Pour the milk mixture into the flour mixture.
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6
Avoid pouring it directly on the egg-you don't want the hot milk to cook it.
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7
Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes.
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8
Scrape down the sides with a rubber spatula, if needed.
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9
The dough will look a little irregular in texture.
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10
Knead the dough.
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11
Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes.
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12
Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil.
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13
Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
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14
Form the muffins.
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15
Sprinkle 2 baking sheets with cornmeal and set aside.
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16
After the dough rises, punch it down and divide into 16 equal pieces.
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17
Roll each piece into a ball, then flatten into a 3-inch disk.
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18
Place the disks on the baking sheets.
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19
Cook the muffins.
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20
Heat a 12-inch cast-iron skillet over medium heat.
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21
Coat the skillet with cooking spray and liberally sprinkle with cornmeal.
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22
Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side.
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23
If they start to rise in a domed fashion, flatten them with a spatula.
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24
Let the English muffins cool completely, then split open, toast and serve with butter and jam.
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25
Photograph by Penny De Los Santos
