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.

   Butter should be COLD! 1. Add cold butter, powdered sugar, salt and vanilla to a bowl of mixer, and beat until fluffy. Time to time stop mixer and scoop butter down with a spatula. 2. Add egg whites and mix until cream mixture. 3. Add flour in two steps, kneading with a mixer. 4. Put the doughs in a tight pastry bag and place the cookies on a baking sheet lined with parchment paper. 5. Put the jam in a confectionery bag and place the middle of the cookies. 6. Bake the cookies at 395 F (201 C) - 410 F (210 C) degrees (depending on the oven) for 10-12 minutes until golden brown.