Whisk the yeast and sugar together with 200ml of warm water. Stir in the yoghurt and set aside for 5 minutes. In a mixing bowl, whisk the flour and salt together, then pour in the yeast mixture. Stir with a spoon until a rough dough forms.

Turn the dough out onto a floured surface and knead for 10 minutes, dusting with a little extra flour if it is very sticky and hard to handle. (If using a stand mixer, knead for 7 minutes with the dough hook attachment. When the dough is kneaded, cover the dough loosely with clingfilm and allow to rest for 15 minutes. Meanwhile, generously dust a deep-sided baking tray with 3 tablespoons of the semolina.

Roll the dough out to around 2cm thick and use a cookie cutter, glass, or empty tin can (tuna tins are a good size!) to cut rounds of dough. Cut as many as you can, then use a spatula to lift them onto the prepared tray leaving plenty of distance between each.

Re-roll the dough scraps and continuing cutting, until the dough is used up. Sprinkle the remaining semolina generously over the dough rounds, then cover them with a clean tea towel or clingfilm, ensuring it does not touch the dough. Allow to rise for 1 hour, until roughly doubled in size.

When the muffins are risen, heat the oil in a large frying pan. Carefully lift 4 of the muffins into the frying pan and cook for 5-6 minutes each side over medium heat, turning once only. Transfer to a rack to cool and repeat with the remaining muffins.

Serve split and toasted with butter and jam, or even better, with poached eggs, salmon and hollandaise sauce for a truly delicious Eggs Benedict.