English Muffins with Smoked Salmon, Cream Cheese and Caviar

For the English muffins, pour the flour into a mixing bowl and mix with the dried yeast. Add the salt and sugar and mix with lukewarm milk to make a smooth dough. If necessary add a little more milk or  flour, until the dough is pliable but not sticky. Place the dough in a bowl and cover with plastic wrap. Set aside for about 50 minutes in a warm place until the volume has doubled. Knead the dough on a lightly floured surface and roll out about 1 cm (approximately 1/8 inch) thick. With a glass (about 8 cm in diameter) (approximately 3 inches), cut out circles, using all of the dough. Make approximately 10 circles. Place the English muffins on a baking sheet lined with parchment paper and lightly dust with rice flour. Cover with a clean dish towel and let rise another 20 minutes. Grease a pan with a little sunflower oil and heat over medium heat. Place 5 muffins at a time in the pan and reduce the heat. Bake on the cooktop until golden brown, about 7 minutes, turning the muffins over 2-3 times during cooking. Allow to cool slightly and cut in half horizontally.