1 tablespoon (14 grams unsalted butter, at room temperature
1-2/3 cups (200 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
Cornmeal for dusting
Vegetable oil or cooking spray for frying
Preheat oven to 100°F/40°C.
In a mixing bowl, add sugar and yeast to warm water and let sit until frothy.
Add butter, flour and salt. Knead until dough forms. Add more flour if dough is sticking to the countertop.
Portion dough into four balls (about 90 grams each).
Prepare a baking sheet with parchment paper and dust with cornmeal. Place balls on baking sheet and proof in warm oven (100°F/40°C) for 15-20 minutes.
Dust tops of balls of dough with more cornmeal and flatten into thick disks using hands.
Heat cast iron skillet or non-stick pan over low heat. Oil the skillet generously.
Add muffins to skillet. Cover skillet and fry for approximately 12 minutes total. Fry in batches being careful not to crowd the pan. Your pan size will determine how many muffins can fit on the pan.
Flip muffins halfway, after six minutes. Muffins should be golden brown on the underside. Continue to fry with the lid on for an additional six minutes or until muffins are puffy and golden on both sides.