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.

   The butter should be at room temperature! 1. Beat the butter with a mixer until foamy. Set aside 2 tablespoons of sugar and add the remaining sugar to the butter. Mix. 2. Add almond flour, flour and 1 packet of vanilla sugar. Mix everything. Roll the dough into a roll with a diameter of 3 cm (1.18 inches), wrap in foil and refrigerate for at least 2 hours. 3. Heat the oven to 305 Fahrenheit (150 Celsius). Line a baking sheet with parchment paper or grease with butter. 4. Cut the roll into pieces 1 cm (1/4 inch) thick and place on a baking sheet. 5. Bake in the oven on the middle level for 20 minutes. The cookies should be light and soft. (The dough will harden when it cools). 6. While the cookies are baking, mix the remaining sugar and vanilla sugar. 7. Sprinkle the sugar mixture over the still hot cookies and place on a wire rack to cool.