What'd you have for Breakfast today? Give these a try this weekend! Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
I noticed too! Her eyeliner swoops are so nice. I want to improve both my baking and makeup skills. I'm glad for kind folk like Claire to help inspire me.
Ha! I wasn't the only one fixating on that! Claire, if you're reading these, note at least some of us thing that's a really flattering look on you. Slides you right up the scale toward Elizabeth Taylor IMHO 🙂
omg our oven is broken so i watch these videos purely for entertainment (and of course because i love claire), but here's something i can finally follow!!
I lived the oven free life for a while, just around about when this channel was created. It was torture. I'm glad you're getting to follow something now and I'm sending good oven vibes your way.
One positive thing about posting at 09:00 central, is that I have something awesome to listen to on my way to school. It certainly make my last semester of college nice when I have something to look forward while I have to drive to a class I usually dread. So, thanks Claire and everyone involved in the show! 😁💙
I love the consistency of upload time and amount. It's awesome that you make a habit of preparing for something heavy with something you enjoy! (Also, CST love from a Kansas born kid! :D)
I just love the term ‘proving the yeast’. It’s like saying to the yeast ‘okay son, now you must prove your valour before we continue on with this quest.’
@@theshard5697 it can be either depending on where you are from. I typically hear proof in the USA and prove in Great Britain. en.wikipedia.org/wiki/Proofing_(baking_technique)
A note for anyone without a stand mixer: I made the Soft & Crispy Focaccia from Episode 1 with just a bowl + wooden spoon + arm muscle and it turned out perfectly! Will definitely use the same method to make these!
@@RandomMan1 yeah, and a tad insecure about her abilities, maybe, but she got it right a bunch of times on GM. Even Sohla that one time said, "What more do you want?" when Claire asked her about her chocolate.
Finished these on the griddle this morning. I made a double batch and lined the parchment paper with two types of 'cornmeal', grits and masa harina. I definitely like the masa harina better, but the English muffins came out amazing even with a couple mistakes on my end. The honey gives purely flavor, not sweetness, which astounds me in a good way and they are fluffy and moist. I've honestly never had an English muffin that wasn't dry, so that was a great experience. Can't wait to freeze these and have them for breakfast regularly! The book Dessert Person was the best Christmas gift! 😁
17:52 A nook is "a secluded or sheltered place or part", while a cranny is "a small break or slit" and/or "a small narrow opening". The two words have similar meanings, but there seems to be a difference in the _shape_ of the space described - both are "semi-enclosed spaces", but crannies are generally narrower and/or crevice-like. In the context of English muffins, "nooks and crannies" could probably be translated as "bubbles and crevices", or "roundish pockets and flat-ish pockets".
Samuel Beth Thomas did not 'invent' the English muffin in the 1880s - he made and packaged as 'English' (to distinguish it from the American sweet muffin) the muffin that was commonly sold in England when he moved to the USA. The Oxford English Dictionary records that the term muffin (or 'moofin') to mean 'a wheat flour cake baked upon a bake-stone' was used in 1703. In addition, there is a recipe for muffins in Hannah Glasse's 1747 The Art of Cookery Made Plain and the nursery rhyme 'Do You Know The Muffin Man?' which refers to a muffin seller in London's Drury Lane was first collected in 1820. So English muffins are indeed English, its just English people call them 'muffins' not 'English muffins'. That inaccuracy aside - great video!!
Fun Fact: there are British recipes from the 1700s with "english" muffins in them and the nursery rhyme The Muffin Man dates back 60 years before Samuel Bath Thomas opened his bakery. Maybe 1880s is the first appearance in America?
Thank you so much for the Felix update! I don’t think you realize how worried all of your fans have been about him. I literally have been going back to your old videos and checking the comments to see if there was any update on how he was doing!
Claire I made the Focaccia it was so delicious my husband just loved it ..my son bought me your desert person book I really like it .What’s nice I can see you making. It on RU-vid before I make it…
I've made the coffee cake, carrot cake, and confetti cake just subbing in Cup4Cup GF flour and they turned out AMAZINGLY well! Especially the carrot cake :)
This was recommended on our home screen today, I cannot believe we didn't realise sooner that you have your own youtube! So pleased as we have missed your videos so much!! Xxxxx
This has really become the staple english muffin recipe I use. I like to make a bigger batch and freeze most of them, I think they're surprisingly good when put into the toaster on a lower setting straight from the freezer!
*Claire points at the muffin* Claire: "There's a nook, there's a cranny, there's a nook there's a cranny... " *a minute later* Claire: "I don't know the difference between a nook and a cranny" 😂😂😂😂😂😂😂
Griddled these this morning! I think I need to lower the temp and go for a longer time. No raw dough inside, but it still seemed a bit too wet. Delicious flavour! Definitely will try again!!
Everyday this week while making breakfast I've thought to myself how nice my eggs and bacon would be on an english muffin and then i'm suddenly blessed with both this recipe and an excuse to use my grandma's stand mixer which is usually collecting dust in her cubbards lol my dough is currently going through it's first rise, can't wait to make them tomorrow!
These were the second recipe I made from Dessert Person! The first being lemon curd, which was great with these. I had no idea I could make english muffins that looked like what I expect english muffins to look like. Your book is amazing. Thanks Claire!
I’m making these today! I transcribed the recipe for reference. Mix flour and salt in stand mixer bowl Scald the milk (30-60 seconds). Mix in butter and honey. Allow to cool to 100 degrees Proof the yeast in 2 tablespoons of the milk mixture. Mix the dry and wet ingredients for 6-8 minutes in a stand mixture. In the meantime, oil a bowl. Transfer the dough to the oiled bowl. Dough should be sticky but well-formed. Cover with plastic wrap and allow to rise for a couple of hours or until doubled in size. Meanwhile, line a baking sheet with parchment, lightly oil and dust with cornmeal. Pat the dough on the baking sheet into a ½” disk. Cover and refrigerate for 12 hours. In the morning, cut out the dough into ~3.5” round muffins. Return the muffins to the fridge. Heat a dry skillet over low. Cook the muffins on the first side for 5-7 minutes. Rotate the man every few minutes. Do not touch the muffins. When the muffins smell yeast and delicious and the top looks matte, flip the muffins. Cook until browned. Allow the muffins to cool for 10 minutes or so. Open them with a fork. Enjoy as a breakfast sandwich or with candied kumquats.
Claire. I am so grateful for this channel. I'm learning so much from you and all your little tips (like looking for the surface of a pancake/ english muffin to be matte - genius!). Thank you so much for doing this, I'm definitely buying your book after binge-watching these vids and baking a few of these recipes. You are simply the best and I'm honored to share a namesake with you ;)
the irony that last week's video was a muffin recipe Claire deemed to be an actual muffin and then this week's recipe is an English muffin that isn't a muffin is quite funny
I definitely struggle the most with breakfast goods, I usually like to eat around 10 am so I need items that are portable and easy to prep ahead of time. Your recipes always look so yummy, it encourages me to work on eating consistent and healthy breakfast!
You could make a batch of breakfast sandwiches for the freezer! I’ve yet to find a way not to use plastic wrap for this, but if you wrap each one individually then put them all in a freezer ziploc, you can pull out one at a time and pop in the microwave in a paper towel - just like the mangy ones you get in a box at the store - but delicious! 😋 I’m in the same boat on trying to eat better stuff in the morning so I don’t get a sugar crash before lunch.
Just putting this out there if anyone else is curious: for biscuits and gravy, this year for valentines i used a heart shapped cookie cutter for the biscuits, and they turned out so cute! It totally worked and were amazing! Plus im a sappy person, gotta woo my wife all the time, Am-I-Right? Haha.
Petition to change Claire fact to Claire-ification. Thank you for your consideration. I am definitely making these. I am an english muffin fiend and I'm so excited!
English muffins are one of those things that I never once thought about how it was made. I was fascinated, and they do look exactly like the Thomas muffin brand (except even though they were warm, I had this real urge for her to toast them).
I tested this recipe with sourdough instead of yeast, and it worked very nicely! Just use 80 grams of mature starter instead of the yeast and do all the same steps, also proofing takes a couple hours longer.
?? You were right, from England. Muffins appear in British cookbooks as early as 1758. "English muffins" as a term arrived with Samuel Thomas Bath in 1875.
@@recoil53 They are just called ‘muffins’ in England 😂 my grandma has a recipe from 1850 for muffins. I think Thomas just took his mums recipe from England 😂
I eat a toasted English muffin every morning for breakfast. So I tried this recipe from Claire's book, and I can say that the results were definitely worth the time and effort. The flavour and freshness were infinitely better than any store-bought version. I don't know that I would spend the time to make these muffins every week. However, I might make two or three batches at a time, and then freeze them for later.
I love this so much. I had a long day at work and I'm exhausted and now I get to come home and enjoy Claire making english muffins and I could not be happier
I made these! I didn't have milk, so I subbed water + butter. I didn't have whole wheat flower, so I subbed semolina. They worked out very well! Next time, I'm going to make the "dough sheet" a bit thicker to end up with thicker muffins. One thing's for sure - homemade is MUCH better than store bought! It's a world of difference! Thanks for the recipe, Claire!
