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Step 1: In a bowl add warm water, yeast and sugar. Whisk to combine then leave to bloom for 5 minutes.
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Step 2: Now to the bloomed yeast add flour, salt and buttermilk. Mix together with a wooden spoon or Danish whisk then turn onto a floured bench and knead until smooth.
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Step 3: Cover and leave until nearly doubled in size.
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Step 4: Weigh the bulk of the dough and portion into 10 equals pieces of dough. Form into balls then transfer a lined baking tray with some cornmeal (this prevents the muffins from sticking to the baking paper).
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Step 5: Leave covered with a tea towel for 30 mins then using the bottom of a measuring cup or something flat, gently press them down to flatten them slightly.
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Step 6: Preheat the oven to 180 degrees C.
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Step 7: Now on a dry fry pan oven medium heat, cook a few muffins at a time approximately 3 mins each side but keep an eye on them.
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Step 8: They will start to rise up and the under side will be lightly golden brown. Flip them over and repeat for the other side.
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Step 9: Place them all back on the baking tray with cornmeal and place them into the oven for about 5-6 minutes or so just to ensure the centre is perfectly cooked.
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Step 10: When cutting into them use a serrated knife or poke holes around the middle, lengthways to create a seam to peel the English muffin open perfectly.