Directions
Servings: 12
Equipment
- 4 3.5 inch crumpet rings
Ingredients
- 13.5 fl oz Whole milk
- 1 tbsp Active dry yeast
- 1 tsp Sugar Superfine
- 10.5 oz Bread flour
- 1/2 tsp Baking soda
- Canola oil for greasing
- Butter to serve
- 3.5 fl oz Water, tepid
Instructions
- Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 3.5 fl oz of tepid water. Leave in a warm place for 15 minutes, or until frothy.
- Sift the flour, baking soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the center and pour in the yeast mixture.
- Whisk from the center outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
- Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
- Grease four 3.5 inch crumpet rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
- Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
- Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
- Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.
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