Crumpets

Other recipes | Bread recipes

Crumpets

Seems odd for a bread section, but the yeast is my excuse! My bread maker had a recipe for crumpets, but this is quicker. Based on [1]. Not tried yet.

This makes 6 crumpets. They can be kept for a few days in an air tight box or freeze for up to a month. To reheat, use a toaster.

Ingredients

Yeast Mixture

• 5ml dried yeast.
• 15ml warm water (just tap water).

Batter

• 150g plain flour.
• 200ml warm water.
• 1¼ml table salt.
• 2½ml white sugar.
• 5ml baking powder.

Directions

1. Yeast Mixture: dissolve the yeast in the water.
2. Mix batter: place flour, water and salt in a glass bowl and whisk for 1 minute using a stick blender.
3. Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 15 seconds with the stick blender.

Prove the dough

1. Place in 40°C fan oven for 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.

Or

1. Cover bowl with damp towel and microwave at 100W for 1 minute.
2. Leave the door shut and rest for 10 minutes.

Fry the crumpets

1. Grease a pair of steel rings.
2. Brush a saucepan with butter.
3. Heat pan until butter is bubbling and pour in a ladle of batter mixture.
4. Press the rings down to form a seal with the base of the pan. Oven gloves are a must for this!
5. Cook for 90 seconds or so, tip out and cook next pair.

I love these as a savoury base for Eggs Royale or Benedict. With butter for afternoon tea.

Other recipes | Bread recipes