"Angel White" English Muffin

Ingredients:

• 1 and 1/4 teaspoons of instant dry yeast
• 1/4 cup sugar
• 1.5 tbsp. warm water (36°C)
• 3 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 0.5 cup cold butter, cut into pieces
• 1 cup of sour milk

Preparation:

1. Dissolve the yeast and a pinch of sugar in water and set aside while you prepare the other ingredients.
2. In a large bowl, sift together the flour, remaining sugar, baking soda, baking powder and salt.
   
   Cut the butter into the flour until it forms coarse crumbs. Pour the yeast into sour milk Then pour the entire mixture into the flour. Knead the dough into a sticky consistency, wrap it in plastic wrap, and refrigerate overnight.
3. The next morning, preheat the oven to 220°C. Generously flour the work surface, as the dough will be sticky.
4. Roll the dough out to a thickness of 1 cm. Then fold it in half and press lightly. Using a 5 cm round cutter, cut out buns and place them on a baking sheet lined with parchment paper.
5. Bake the scones for 10–12 minutes, until golden brown. Serve warm or freeze and reheat before serving.