The Most Delicious Pigs In A Blanket Recipe With Claire Saffitz | Dessert Person

Start by mixing together 2 tablespoons of granulated sugar and 10 grams of salt in a bowl.

Add 1/2 cup of milk and 1/2 cup of water to the bowl with sugar and salt.

Incorporate 3 tablespoons of melted and cooled butter into the mixture.

Mix until the liquid is incorporated, creating a shaggy dough.

Knead the dough on a work surface for about 5 minutes until it becomes supple and smooth.

If the dough is too dry, add a little water using a squeeze bottle to hydrate it.

Once the dough is smooth, let it rest for about an hour in the fridge.

After resting, cut an X in the dough to help reorient the gluten strands into a square shape.

Wrap the dough and place it back in the fridge to rest further.

Prepare the butter block by beating 8 ounces of unsalted butter into a thin, even square packet.

Roll the butter to about 3/4 inch thick and shape it into a square, ensuring sharp corners.

Wrap the butter tightly and roll it out to fill the corners of the parchment paper.

Let both the dough and butter rest at room temperature until they are similar in texture.

Equipment Needed

Spice Level: