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.

If you don't have the ability to set the power of your microwave to 100W, please see Prove bread using the microwave.

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