Crumpets Galore!
Yeeesss! Success! We've got crumpets! I have spent years filling up my suitcase with them every time I went back to the UK. Even begging friends to do the same for me. And why have I never thought of making them myself? Who knows. Possibly, because for me they've always been something that came off the shelf, and even when I used to live in England I had never dreamt one could make them at home. Then the other day, casually browsing through a new bread cookery book, I stumble upon the recipe.... It was an epiphany! I threw myself into this new adventure and, surprise, it worked and was not that hard either. As a result we've just had a crumpets-weekend!
Total Steps
6
Ingredients
8
Tools Needed
1
Ingredients
- 450 gram <a href="/W7LCJR7C">plain flour</a>
- 600 milliliter <a href="/K7473XN2">milk </a>and <a href="/PXTR53Z5">water </a>mixed
- 2 teaspoon <a href="/XBPNFKYS">salt</a>
- 2 tablespoon <a href="/H8TRHZW6">sunflower oil</a>
- 1 tablespoon <a href="/GHZ654L7">sugar</a>
- 7 gram <a href="/H5ZQVQP5">dry yeast </a>(or 15 g fresh <a href="/X3KSXFQ4">yeast)</a>
- 2.5 teaspoon <a href="/DFZK36N8">baking soda</a>
- 120 milliliter warm <a href="/PXTR53Z5">water</a>
Instructions
Step 1
Make the batter by sifting the flour and <a href="/DPSVTKVY">salt </a>in a bowl. <a href="/FVYNJCCW">Warm </a>up the milk and water and <a href="/PXKXVQTM">dissolve </a>the <a href="/HF7TLMS7">yeast </a>in it. Add the oil and sugar then pour onto a well in the flour. <a href="/GV3SK283">Whisk </a>well for 5 minutes, until the batter <a href="/B52FHCF2">turns </a>very smooth. Cover the bowl and leave to rise for 45' in a <a href="/FVYNJCCW">warm </a>environment (I put the bowl on a wooden <a href="/482ZKJDV">bread </a>board resting on a radiator, it works well).
Step 2
<a href="/PXKXVQTM">Dissolve </a>the <a href="/RNT367Z2">baking </a>soda into the <a href="/FVYNJCCW">warm </a>water and add to the batter <a href="/7S3QCKWK">mixing </a>well. Cover again and leave it to rise for another 30'.
Step 3
Lightly grease a non stick, heavy bottomed <a href="/NZ2LK8CC">frying </a>pan using a piece of kitchen towel dipped into sunflower oil. Grease the pastry rings too. I find butter works best for these.
Step 4
<a href="/XZFHRHHF">Heat </a>up the pan into which you will have placed the pastry rings. As soon as the latter become a bit too hot to touch, pour a <a href="/2262VYRW">ladle </a>of batter into each of them. The batter should come 1/2 inch up the side of the rings. Cook for about 10' over medium-low <a href="/XZFHRHHF">heat.</a> After a while, you'll start seeing the classical bubbles forming. When the <a href="/R34ZSY3M">top </a>of the crumpets look <a href="/RF7SRX43">dry,</a> ease out of the rings, <a href="/B52FHCF2">turn </a>around and cook for a further 2' on the other side.
Step 5
Wipe clean pan and pastry rings and repeat the process untill you've used up all of the batter.
Step 6
Pile them up on a cake grid to <a href="/GZFHJC5K">cool.</a> They'll keep for 3-4 days if s<a href="/36R8LV5G">tored i</a>n an airtight container in the fridge. Or you could f<a href="/YCPJKCW5">reeze, </a>of course.