Crumpets (tested) by
Ingredients
250 mL warm water
7 g dried yeast
2 teaspoons caster sugar
125 mL warm milk
225 g plain flour
½ teaspoon sea salt
½ teaspoon bicarbonate soda (try less, 1/4 tsp)
Instructions
Step 1
In a small bowl combine half the warm water with the yeast, sugar and milk. Make sure the liquid ingredients aren’t too hot or you risk killing the yeast. Set the bowl aside in a warm place until foamy (about 10 minutes).
Step 2
Sift the flour and salt into a large bowl. Make a well in the centre and slowly add the yeast mix. Using a wooden spoon, stir until well combined. While it will look similar to bread dough it will still be quite runny – this is what you want. Cover the bowl with plastic cling wrap and allow it to double in size. Depending on how warm your kitchen is this can take anywhere from one to two hours.
Step 3
Mix together the remaining water and bicarbonate soda. Don’t worry if the water is now cold, it will still work just as effectively with the bicarb. Using a whisk, start deflating the mix, while slowly working the bicarb mix into the dough. When all the water has been added you should have a smooth batter. Cover with plastic wrap and set aside again for 30 minutes to rest.
Step 4
Spray a little oil into a non-stick frying pan. Grease four egg rings and arrange them in the pan. If you can fit more egg rings in your pan feel free to use more, but make you don’t overcrowd the pan. Heat the pan over a medium-low heat.
Step 5
Pour two tablespoons of the crumpet mixture into each egg ring. Allow the crumpets to cook until bubbles come to the surface and the base is golden brown. Remove the rings and flip them over for a few moments to crisp up on the other side. Continue with the remaining batter, remembering to grease the pan in-between each batch. Serve hot with butter, jam and runny honey.
In a small bowl combine half the warm water with the yeast, sugar and milk. Make sure the liquid ingredients aren’t too hot or you risk killing the yeast. Set the bowl aside in a warm place until foamy (about 10 minutes).
Step 2
Sift the flour and salt into a large bowl. Make a well in the centre and slowly add the yeast mix. Using a wooden spoon, stir until well combined. While it will look similar to bread dough it will still be quite runny – this is what you want. Cover the bowl with plastic cling wrap and allow it to double in size. Depending on how warm your kitchen is this can take anywhere from one to two hours.
Step 3
Mix together the remaining water and bicarbonate soda. Don’t worry if the water is now cold, it will still work just as effectively with the bicarb. Using a whisk, start deflating the mix, while slowly working the bicarb mix into the dough. When all the water has been added you should have a smooth batter. Cover with plastic wrap and set aside again for 30 minutes to rest.
Step 4
Spray a little oil into a non-stick frying pan. Grease four egg rings and arrange them in the pan. If you can fit more egg rings in your pan feel free to use more, but make you don’t overcrowd the pan. Heat the pan over a medium-low heat.
Step 5
Pour two tablespoons of the crumpet mixture into each egg ring. Allow the crumpets to cook until bubbles come to the surface and the base is golden brown. Remove the rings and flip them over for a few moments to crisp up on the other side. Continue with the remaining batter, remembering to grease the pan in-between each batch. Serve hot with butter, jam and runny honey.