Dan Lepard's cornmeal English muffins recipe

You can cook these in a frying pan, but it takes time to set the crumb, so blast in the oven for Sunday brunch muffins quickly baked. 75g dry polenta or cornmeal 425ml boiling water 100ml yoghurt 25ml sunflower oil 50ml vinegar 2 tsp salt 1 sachet fast-action yeast 500g strong white flour, plus extra Put the polenta in a bowl, stir in the boiling water and leave for 45 minutes. Add the yoghurt, oil, vinegar, salt and yeast, and stir to combine evenly. Add the flour, mix to a soft dough and leave for 10 minutes. On a lightly oiled surface, give the dough three 10-second kneads at 10-minute intervals, then leave for 90 minutes to rise. On a floured surface, roll the dough to 2cm thick, cut this into 10cm-diameter discs (for large muffins) and leave to rise for 10 minutes. Heat the oven to 200C (180C fan-assisted)/400F/gas mark 6. On the hob, heat a heavy-based frying pan or flat griddle until hot. Place a few dough rounds on it (don't overcrowd the griddle pan) and cook for about four minutes, until brown underneath and dry around the sides, then flip to brown the other side. Once each batch is browned on both sides, place on a tray in the oven for eight-10 minutes to set the crumb. Repeat with the remaining dough. danlepard.com/guardian