Place the dried active yeast, milk and sugar into the Thermomix bowl. Heat for 2 minutes, 37 degrees, Speed 2.
Add the butter, egg, salt and flour and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and mix on Interval/Knead function for 2 minutes. Please note: the dough will be very sticky!!!
Place the dough into a greased bowl or ThermoServer and allow to rise for aprroximately 1 hour or until doubled in size (see recipe tips below).
Sprinkle semolina over a board and place the dough on top. Use a little extra semolina to roll the dough out until 4cm thick. Use a 9cm round cutter to cut out round circles. You'll get apprximately 8 English muffins (make sure they're not rolled out too thin... we want them nice and thick!)
Place the muffins onto a tray sprinkled with extra semolina (to stop them from sticking). Leave for 20 minutes to rise again (this time they'll only rise slightly).
Heat a frying pan or griddle over medium heat and sprinkle with extra semolina. Cook the muffins (in batches) for 5-8 minutes either side (until they're golden and risen). Set aside.
Once completely cooled, store the muffins in an airtight container for up to 3 days or freeze for up to 1 month. When ready to use, cut the muffins in half and place into the toaster. Cook and then serve with eggs or your favourite condiments.
RECIPE NOTES & TIPSTips for rising the dough
place the dough into a greased bowl or ThermoServer (this will help to remove the dough later on)
cover your ThermoServer with a lid. If you don’t have a ThermoServer, cover your bowl with a tea towel to trap in the heat.
place the bowl or ThermoServer in a warm and draught-free place to rise for approximately 1 hour (or until doubled in size).
a warm spot might be in front of a sunny window, on top of a hot water bottle, in front of a fireplace. You can also heat you oven on low and then turn it off before placing your bowl/Thermoserver inside (just make sure it’s not too hot or you may melt the lid/cook the dough!)