1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. Take 4 tablespoons of vanilla sugar, flour, baking soda, egg yolks, soft butter and ground almonds and make a dough. 2. Take a pit from the dough and roll it to a roll of approximately the thickness of your finger. Rest the dough keep inside the fridge. Take the roll and cut it into 4-5 cm long pieces; form them to little half moons. 3. Take a baking tray, put baking paper on it, and then place the half moons on it. Bake it 10-15 min at 180C (356F) (PREHEATED!). 4. Take the half moons from the tray, mix icing with remaining 4 tablespoons of vanilla sugar and put this on the hot(!) half moons. Let them cool down, then put the rest of the vanilla-icing-sugar on them.