Do it for the nooks and crannies.
BY KRISTINA PREKA
English muffins are the crown jewels of breakfast baked goods. Don’t agree? Hear us out. These fluffy-on-the-inside, chewy-on-the-outside pillows are easy to make at home, and fancy enough to present to guests.
The dough takes only a few minutes to come together, and while it proofs you can prep other breakfast goodies or simply drink your coffee and read the newspaper. These muffins are just as versatile as bagels and can be paired with spreads, jams and jellies. Of course, they also happen to be the fundamental base of that quintessential breakfast favorite, eggs Benedict.
When making English muffins, the dough can be sticky at first. If you are having trouble handling it, dust your hands with a little bit of flour, making sure not to add too much. The dough is super absorbent, and although the extra flour will make it easier to handle, too much flour could cause your dough to become tougher and lose those precious small air pockets that create the desirable nooks and crannies. Also, as you portion the dough, make sure to cover the balls with a kitchen towel to prevent them from drying out. One final tip: When splitting open the muffins, never, ever use a knife. Puncture holes along the outer edge with a fork and gently rip open the muffin to reveal the delicious craters within.
Recipe from the Tasting Table Test Kitchen
Yield: 16 muffins
Prep Time: 30 minutes, plus 2 hours proofing time
Cook Time: 15 minutes
Total Time: 45 minutes, plus 2 hours proofing time
- 2 cups whole milk, warmed to 115º
- In a small bowl, whisk together the milk, sugar and yeast, then let rest until foamy, 10 minutes.