300g of ’00’ flour
6g yeast
6g malden sea salt
15g caster sugar
15g soft butter
1 egg
170ml milk
Rapeseed oil
15g semolina


Place all of the ingredients in your mixing bowl making sure you keep the salt and the yeast separate to begin with. If using a food mixer use the dough hook and blend for 10 minutes on a medium speed occasionally checking to see that its not just spinning on the hook.

If not using a food mixer knead on a floured surface for 10 minutes.

Lightly grease a glass bowl and place the dough inside. Cover with cling film and leave for an hour to double in volume.

Tip the dough out onto a floured work surface and roll out to a thickness of 1 inch.

Dust 2 baking trays with polenta, cut out rounds with a 6cm cutter or which ever size you have. Place on the tray and leave to prove for 30 minutes covered with oiled cling film.

Heat up a heavy based pan on the stove on a medium heat and once ready start dry frying your muffins for about 5 or 6 minutes on each side.

Allow to cool, slice, toast and butter. Serve with bacon and eggs.