American English Muffins

• 1.5 tsp. active dry yeast
• 2 cups all-purpose flour, divided, plus more for rolling
• 0.75 cup warm water, divided
• 2 tsp. vegetable oil
• 1 tsp. kosher salt
• 1 egg white
• 2 Tbsp. cornmeal, or as needed
• 0.25 cup clarified butter

Place 0.25 cup flour, yeast, and 0.5 cup water in a mixing bowl. Whisk them together and set the bowl aside for about 10 minutes to see if foam develops, ensuring the yeast is active. Drizzle in the vegetable oil; add salt, egg white, and the remaining flour and water. Mix it all together until the dough is very wet and sticky. Cover the bowl with a damp towel and set it in a warm spot and let the dough rise until doubled, about 2 hours.

Pull the dough gently from the sides of the bowl and turn it out onto a well-floured rolling surface. Work in just enough flour until the dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut the dough into 6 equal portions. Form seamless balls of dough, adding a pinch of flour to keep them from sticking, then flatten them to make thick disks.

Transfer the dough to a lined baking sheet sprinkled generously with cornmeal. Cover the young muffins with a sheet of wax paper and let them rise until doubled, about 1–1.5 hours.

Pre-heat your oven to 350F.

Add clarified butter to a skillet or griddle over medium heat. Carefully transfer the muffin disks to the hot surface. Cook in batches to avoid overcrowding. Brown them on one side, 5–6 minutes. Turn them and brown the other side, 5–6 minutes.

Remove the muffins from the stove-top, place them on a baking tray, and give them 10 minutes in the oven to cook through.

Transfer the muffins to a rack and cool them completely before attempting to split them.

Split the cooled muffins with a fork, inserting the tines all the way around edges so the 2 sides can be pulled apart. Toast them and serve with whatever you like.