This Stovetop Technique Makes these SO Much Better

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. In a stand mixer bowl, whisk together the warm milk, warm water, half the yeast and 2 cups of flour. Cover and let stand for 1 to 8 hours to make a sponge; the longer it rests, the more flavour it develops.
2. Fit the mixer with the hook and mix on low for 1 to 2 minutes, until the mixture starts to move together.
3. Add the sugar, remaining yeast, melted butter, salt and remaining 3 cups of flour. Mix on low for 2 to 3 minutes, just until combined; do not knead for long.
4. Transfer the dough to a lightly oiled container, cover and proof for 2 hours, or until doubled (tripled is better).
5. Uncover, fold the dough in from the outside edges at each corner.
6. Turn the dough onto a lightly floured surface and press it to about ¾ inch (2 cm) thick.
7. Cut into rounds with a 3 to 3¼ inch (7.5 to 8 cm) ring mould. Place on a parchment-lined tray dusted with cornmeal, and flip each round over immediately.
8. Cover and rest for 30 minutes until slightly puffed.
9. Brush a thin layer of oil on a griddle or large cast-iron skillet over low to medium heat, nearer medium. Cook as many muffins as fit without touching, for 5 minutes per side until browned on both sides. Covering with a lid is optional to help them steam.
10. Cool on a rack and repeat with the remaining muffins.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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