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. Preheat the oven to 375°F (no convection). 2. In a large mixing bowl, combine the egg, 4 tablespoons of sugar, a pinch of salt, and 0.5 teaspoon of vanilla extract. Mix with a fork or whisk. 3. Melt the butter. (You can substitute vegetable oil if preferred.) 4. Add the melted butter and cottage cheese to the egg mixture. Mix with a whisk or fork. If the cottage cheese is coarse, you can blend it with an immersion blender. 5. Peel the apple if you like (optional). Cut the apple into small cubes and immediately fold it into the batter so the apples don’t darken. 6. Grate the zest of one lemon directly into the batter (only the yellow layer; avoid the white pith as it is bitter). Squeeze the lemon juice into the batter as well. Mix everything together. 7. Add the flour and baking powder. Knead the dough. 8. Line a baking sheet with parchment paper. 9. Divide the dough into 16 portions. Roll each portion into a ball. Roll each ball in sugar and place on the baking sheet. 10. Bake on the middle rack for 20–25 minutes. SERVING IDEAS: - Serve warm with a cup of black tea, chamomile, or a cinnamon latte. - Dust lightly with powdered sugar right before serving for a soft, snowy finish. - Pair with a small dish of honey or maple syrup for dipping. - Offer a side of vanilla yogurt. - Arrange the cookies on a wooden board with citrus slices and a few sprigs of mint. - Create a “tea-time trio” with these cookies, a few dark chocolate squares, and dried apricots.