Crumpets

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Servings 0

Equipment

  • Dough whisk or Stand mixer fitted with paddle
  • Heavy base frying pan/skillet
  • Crumpet rings

Ingredients
  

  • Bowl
  • 350 ml Warm milk dairy or non-dairy
  • 175 g Strong White Flour
  • 175 g Plain flour
  • 14 g Fast Action Dried Yeast
  • 1 tsp Caster Sugar
  • Jug
  • 150 ml Lukewarm water
  • ½ tsp Bicarbonate of soda
  • 1 tsp Salt
  • Butter or lard for greasing rings
  • sunflower oil for cooking

Instructions
 

  • Bowl 1
  • Put the both the flours into the bowl. Add the yeast to one side and the caster sugar to the other.
  • Add the milk all at once
  • Dough whisk: beat until all ingredients are thoroughly combined
  • Mixer: mix slowly for a minute before. Switch to medium and continue for 5 minutes.
  • Remove the bowl, cover and leave in a warm place for about 1 hour and half. The mixture should rise and then fall back a little.
  • Jug
  • Mix the lukewarm water, bicarbonate of soda and salt in a jug
  • Combine
  • Stir in the contents of the jug thoroughly into the bowl
  • Leave to stand for 20 minutes. You should see bubbles start to form in the combined mixture.
  • Heat a skillet or heavy frying pan, lightly oiled with sunflower oil, to medium heat
  • Grease the crumpet rings
  • Place the crumpet rings in the pan and spoon in the batter to about 1cm thick
  • The crumpets should heat through gently until bubbles form all over the surface. When the surface is completely set, turn the crumpets over, gently pushing the crumpets to the opposite end of crumpet ring so that the surface would be just reaching the pan.
  • Remove after one minute
  • Serve immediately with butter
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