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. Line the bottom of a springform pan with parchment paper. Preheat oven to 365F. 2. Apples: wash, dry and cut into small cubes. Sprinkle with lemon juice id set aside. 3. In a large bowl: eggs, salt and sugar mix together on high speed of mixer until light and fluffy. 4. Add vanilla extract and add flour to the dough in three additions, each time gently mixing the dough with a spatula. 5. Drain apples and add to the dough, gently mixing with the spatula. Place the dough into the springform. Sprinkle with almonds and cinnamon. 6. Bake 30-40 min. Check for a dry wooden toothpick (pierce the cake with a toothpick, if the toothpick comes out dry, without dough, then the cake is ready.). 7. Let cool slightly and carefully remove from the springform. Cool on a wire rack.