In abowlfit for astand mixer, combine water, honey, and yeast. Let sit for 5 minutes. In a separate small bowl, combine almond milk and 1 tsp vinegar, let sit. Add Ketonia mix to the yeast water along with the butter, oil, and salt.

Attach the paddle to your stand mixer and mix ingredients on low until just combined. Then increase the speed to medium and beat for 5 minutes. The dough should be wet and sticky but smooth.

Spray anairtight containerwith nonstick spray and place your dough inside. Let rest in the refrigerator overnight.

Once the dough has rested overnight, empty it onto the counter and divide the dough into 8 equal sections*. Roll each section into a ball and press them slightly flat. Place them on the skillet you will be cooking them on (unheated) and if you have english muffin rings, you will put them on now. Cover withsaran wrapand a kitchen towel. Let rise for 1 hour.

After you have let your dough rise, begin to heat theskilleton medium-low, about 300*. Cook each side for about 12 minutes. You can remove the rings when you flip them. Cook for a total of 24 minutes or until the internal temperature reaches 205-210*. Let cool completely before slicing.