* Exported from MasterCook *
Crumpets
Recipe By : Bobby Flay
Serving Size : 4 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups milk
3 1/2 cups all-purpose flour
1 1/4 cups lukewarm water
2 tablespoons unsalted butter -- melted and cooled
1 tablespoon clover honey
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Nonstick spray
Whipped Butter -- for serving, recipe follows
Orange-Blueberry Marmalade -- for serving,
recipe follows
Whipped Butter:
1 cup cold heavy cream
1 Pinch sea salt
Orange-Blueberry Marmalade:
8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin
Prep: 40 min
Inactive: 1:15
Cook: 50 min
Total: 2:45
In a small saucepan, heat the milk until lukewarm. Combine the milk,
flour, water, butter, honey, yeast, baking powder and salt in the
bowl of a stand mixer. Using the dough hook attachment, mix on high
speed until completely blended and a soft dough has formed, 2
minutes. Remove the bowl, cover with a clean cloth or plastic wrap
and put in a warm spot until risen and bubbly, about 1 hour.
Lightly spray a cast-iron or nonstick skillet or griddle with
nonstick spray and heat over medium heat, about 5 minutes. Spray the
metal rings well with non-stick spray and place them in the pan or on
the griddle. Fill each ring with a scant 1/4 cup of the batter.
Cook until the crumpets are set and the bottoms are lightly golden
brown, 3 to 5 minutes.
Carefully remove the rings, flip the crumpets and cook until
completely cooked through and the bottoms are lightly golden brown, 3
to 5 minutes longer. While they are cooking, wash and spray the rings
with nonstick spray for the next batch.
Butter the tops with the Whipped Butter and spread with the
Orange-Blueberry Marmalade. Or split the crumpets and toast (like you
would an English muffin), and spread with the Whipped Butter and
Orange-Blueberry Marmalade.
Whipped Butter:
Combine the cream and salt in the bowl of a stand mixer. Using the
whip attachment, whip on high speed until the cream is light and
fluffy and turns to butter. Using a rubber spatula, scrape the butter
into a bowl and chill for 15 minutes before serving.
Orange-Blueberry Marmalade:
Using a vegetable peeler, remove the zest of the oranges and lemons.
Cut the zest pieces into thin slices, then finely chop or grind and set aside.
Peel the remaining white part of the peel from the fruit and discard.
Chop the fruit pulp, reserving any juice and set aside.
Place the zest and 1 1/2 cups water in a medium saucepan over high
heat and bring to a boil. Reduce the heat, cover and simmer for 20
minutes, stirring occasionally. Add the reserved fruit pulp and
juice, cover and simmer on low heat for an additional 7 minutes. Add
the blueberries and simmer for 3 more minutes.
Stir the sugar into the fruit in the saucepan. Bring the mixture to a
full rolling boil and cook exactly 1 minute, stirring constantly.
Stir in the pectin. Remove from the heat and skim off any foam with
metal spoon.
Serve at room temperature.
Source:
"Brunch at Bobby's"
S(Internet address):
https://www.cookingchanneltv.com/recipes/bobby-flay/crumpets-2079741
Yield:
"4 to 6"
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Per Serving (excluding unknown items): 2157 Calories; 32g Fat (13.0%
calories from fat); 20g Protein; 468g Carbohydrate; 15g Dietary
Fiber; 107mg Cholesterol; 460mg Sodium. Exchanges: 5 1/2
Grain(Starch); 0 Lean Meat; 3 Fruit; 1/2 Non-Fat Milk; 6 Fat; 22
Other Carbohydrates.
NOTES : 2018 - 0815