Every Friday at Food52, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.
Christina Tosi of Momofuku Milk Bar recently stopped by the Food52 office to teach us how to make her perfect English muffins. Today, she's sharing the recipe, step by step -- plus a pickled strawberry jam to smear on top.
I used to make family meal dessert when I was a cook at wd~50. Over time, just making one dessert wasn't enough to satisfy my love of baking, so I started branching out and making morning or late-night baked goods on top of my family meal desserts. First up was English muffins. I would make a batch nearly every day and we'd dissect the room for improvement in each batch, from technique to overall flavor. I spent every day for months getting this recipe just right. It's tried and true, and easily one of my favorites.
Since then, we've used the recipe in our kitchen at Milk Bar to make bite-size English muffins for a bread courseRead More »from Homemade English Muffins + Pickled Strawberry Jam