160 ml warm milk
1 sachet dried baker's yeast (approx. 7 g)
1 tsp sugar
250 g plain flour
2 pinches fine salt
40 g soft butter
Fine wheat semolina

1. In a container, mix the warm milk with the yeast and sugar. Leave to stand for 10 to 15 minutes to activate the yeast.
2. In another container, mix the flour, salt and butter. Mix with your fingertips until you obtain a sandy consistency. Stir the yeast mixture into the flour and work the dough until smooth. You can do this by hand or in a food processor. Cover the dough and leave to rise in a warm place for 1 hour.
3. After rising, roll out the dough on a floured work surface to a thickness of about 1.5 to 2 cm. Use a 7 cm pastry ring to cut out circles of dough.
4. Coat the circles with fine wheat semolina. Place the circles on a baking tray and leave to rise again for 1 hour.
5. Place the pastry circles in the appliance fitted with the plate. Start the cooking process at 180 °C for 7 mins. .
6. You may need to bake the muffins in several batches.
7. Once cooked, remove the muffins and leave to cool on a wire rack.