Claire Saffitz Makes Classic English Muffins | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make classic English muffins from her book Dessert Person, featuring techniques like scalding milk and using a very wet dough for nooks and crannies.

From the video

Answers: How do you make homemade English muffins with nooks and crannies?

• English muffins recipe
• Scalding milk for bread dough
• Yeast proofing
• Creating nooks and crannies in bread
• Griddle cooking English muffins

Ingredients

• Whole Milk
• Unsalted Butter
• 2 tablespoons Honey
• 1 teaspoon Active Dry Yeast
• Granulated Sugar
• Bread Flour
• 1/4 cup Whole Wheat Flour
• 2 teaspoons Kosher Salt
• Neutral Oil
• Cornmeal

What it concludes

• English muffins are best eaten the day they are made, but will keep stored airtight at room temperature for up to 3 days.
• Using a very wet dough is key to getting the big air bubbles that produce nooks and crannies.
• Do not let the dough sit in the refrigerator for longer than 12 hours, or the gluten network will start to break down.