* Exported from MasterCook *
Crumpets, Authentic English
Recipe By :Kimberly Killebrew
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- (can substitute half
bread flour) (250 g)
1 teaspoon salt
1 cup warm milk -- (244 ml)
1 tablespoon active dry yeast
1 teaspoon cane sugar
1 cup warm water -- (250 ml)
1/2 teaspoon baking soda -- (0.5 tsp)
This recipe for authentic English crumpets yields and amazing texture
and fabulous flavor! Delightfully crispy, chewy, and delicately
spongy, you're going to fall in love with these homemade crumpets!
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Stir the sugar and yeast into the warm milk and let it rest for 10
minutes until frothy. In a large mixing bowl or the bowl of a stand
mixer combine the flour and salt.
Add the liquid to the flour mixture and stir/knead until a thick
dough forms. If using a stand mixer, use the paddle attachment and
beat the mixture for about 3 minutes until a thick dough forms. Cover
the bowl loosely with plastic wrap and set it in a warm place for at
least an hour or up to two to let the dough rise (it should nearly
double in size). This stage is important for the formation of the
bubbles that will later form the classic holes in the crumpets.
Dissolve the baking soda in the warm water and add it to the dough.
If using a stand mixer, beat the batter for a minute or two. Or use
an electric mixer to beat the batter. If some small lumps remain
that's okay. Any remaining lumps will dissolve during the next resting stage.
Cover the batter and let it rest in a warm place for at least 30
minutes (see note below). After 30 minutes the batter should be nice
and bubbly.
Prepare the crumpet rings by oiling the inside of each rim. (I use
and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the
frying pan. You can use a regular skillet or a cast iron pan (my
preference for even heating). I use my Lodge 12" Cast Iron Pan.
Place the rings in the frying pan over medium-high heat.
Once the rings are hot, pour the batter into each ring until it's
slightly more than half full. Cooking time will vary depending on
your stovetop and frying pan but these will cook for 5 to 10 minutes.
The batter will begin to rise and bubble on top. After several
minutes when the tops are cooked and the classic pores/holes are
present with the bottoms lightly browned, your crumpets are done.
Note: You can either remove the rings and flip the crumpets over to
cook the other side for another minute or two until golden or remove
them from the rings and toast the crumpets. (See blog post for more
info on this.)
Serve the crumpets immediately slathered with butter, jam, golden
syrup or honey. To reheat later toast them in the toaster. Can also
be frozen, thaw first before toasting. (Crumpets are eaten
whole/open-faced and are not sliced in half horizontally.)
NOTE: Regarding how long to let the batter sit before using: It's
ready after 30 minutes but letting it rest a bit longer will give you
an even higher rise and a lighter texture (see blog post for
side-by-side comparison pics). And more bubbles means more of those
classic holes in your crumpets. Try both and see which you prefer.
Both are excellent.
S(Internet address):
https://www.daringgourmet.com/traditional-english-crumpets/
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Per Serving (excluding unknown items): 111 Calories; 1g Fat (9.1%
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber;
3mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1110