Step 1

Add the tepid water to a small bowl or jug and sprinkle the yeast over it. Stir to dissolve then leave to become slightly bubbly while you prepare the rest of the ingredients.

Step 2

Put the flour into a mixing bowl and add the sugar and salt. Stir with a whisk to combine.

Step 3

Add the butter, egg, milk and yeast mixture, then mix together with a dough hook or Swedish dough whisk until a soft dough forms. If the mixture is too wet, you may need to add a little extra flour.

Step 4

Turn the dough onto a lightly floured surface and knead gently for 10 minutes working extra flour in as you go until the dough stops sticking to your hands.

Step 5

It should be nice and smooth. Form into a nice ball.

Step 6

Lightly grease a large bowl with extra butter and place the dough in, rolling it to lightly grease the dough ball. Cover and leave to rest in a warm place for about an hour, or until doubled in size.

Step 7

When ready, turn back onto the bench top, lightly dusted with semolina and flour. Using a rolling pin, gently roll to about 2cm thick.

Step 8

Tear off a strip of baking parchment and place onto the bench or a baking tray. Alternatively, use a silicon sheet, such as a Silpat.

Step 9

Take a round biscuit cutter about 7.5-8cm in diameter. Cut out eight muffins. You may need to re-roll the dough.

Step 10

As you cut the muffins, place onto the parchment, leaving some space for them to expand a little. Sprinkle semolina on top.

Step 11

Cover with a clean tea towel, then rest in a warm place for a further 45 minutes.

Step 12

Place a heavy based pan, such as a pancake pan or griddle over low heat and warm it through. Place muffins on the pan and let cook on one side for 5-6 minutes, then flip and cook the other side. Adjust the heat as you cook them so they don’t burn.

Step 13

Cool on a cooling rack and toast before eating, topped with butter and your favourite topping.