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.

   SPONGE CAKE 1. Preheat oven to 356F (180C). 2. In a bowl, mix 5 eggs, a pinch of salt, 1/2 teaspoon of pure vanilla extract and 1/2 cup sugar until white and fluffy. 3. Take 170 g of flour. Sift half of this flour into the dough and mix it gently with a spatula. Add the remaining flour and sift it into the dough and mix it again with a spatula. 4. Wet the baking sheet with water to help the parchment paper spread better. Line the baking sheet with parchment paper and spread the dough evenly on the baking sheet. 5. Bake in the preheated oven for 15 minutes. 6. Cool on a rack. Do not remove the parchment paper, just release the sides of the sponge cake from the parchment paper. Cover the sponge cake with a clean kitchen towel and let cool at room temperature. BERRY FILLING 7. In a saucepan: Combine 2 cups of berries and 1/4 cup of sugar. Heat over low heat, stirring occasionally, until the filling is juicy. 8. Combine 1.5 tablespoons of cornstarch and 50 ml of water in a small bowl. Add this mixture to the saucepan with the berries, stir, and simmer until it thickens slightly. Place the filling in a clean bowl, cover with a cling'n seal in contact, and let cool at room temperature. CUT 9. Cut out the sponge cake into the shape you want. (I prefer a circle or heart shape). The diameter is about 2-2.5 inches. You can use a cookie cutter or just a glass. 10. Grind the remaining sponge cake scraps in a blender into coarse crumbs. CREAM 11. In a large bowl. Mash 300 g of cream cheese with a fork. Add 1/4 cup of sugar and 200 ml of cold heavy cream. Beat with a mixer until stiff peaks form. ASSEMBLY 12. Place the cream in a pastry bag. The filling can also be placed to in a separate pastry bag. Take one sponge cake cut. Make a border along the edge 1cm high and 0.7 cm thick. Place the filling in the middle. Cover with the second sponge cake cut. Carefully grease the pastry on the sides and top with cream and sprinkle with sponge cake crumbs. If desired, decorate the cake with cream. Repeat with all the sponge cake cuts.