Cinnamon Raisin English Muffins: Make-Ahead

Instructions:

1. Combine warm milk, honey, and yeast in a bowl. Let sit for 5-10 minutes until a velvety foam forms on top.
2. Stir in the bread flour, salt, and vanilla extract. Use a stand mixer with a dough hook or hand-knead until the dough is smooth and tacky but no longer sticking to your fingers.
3. Gently fold in the ground cinnamon and drained raisins, ensuring they are evenly distributed without over-working the gluten.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a cool spot for 12 hours (or overnight) until doubled in size.
5. Gently press the air out of the dough on a surface dusted with cornmeal.
6. Use a rolling pin to flatten the dough to a thickness of 3/4 inch (2cm).
7. Use a circular biscuit cutter to stamp out 8 circles. Let these circles rest for 20 minutes to relax the gluten.
8. Heat a cast iron skillet or heavy-bottomed griddle over medium-high heat. Dust the muffins with cornmeal and cook until golden brown on both sides and cooked through.