We got hooked on the british baking show recently, thanks to a friend on a random weekend trip. We were definitely late to the party. Joining late allows us to have so many more shows in the queue.
Some of things they make are just jaw dropping and beyond what I would ever try, but on one of the shows they made crumpets. Seeing how it was done filled me with confidence that I could do that!
I did some research, starting with Paul Hollywood, and some random internet finds and finally landed on a “famous” crumpet maker from england’s recipe and decided to give it a try.
I did break down and buy a set of crumpet rings.
They do the job and they do it well!
Notes
I used a griddle.
400 for the medium high, and 350 for the medium.
Ingredients
- 150g (1 cup) all purpose white flour
- 200ml (3/4 cup + 1 tbsp) warm water
- 1/2 tsp kosher salt
- 1/2 tsp white sugar
- 1 tsp baking powder
- YEAST MIXTURE
- 1 tsp yeast
- 1 tbsp warm water
- 2 tbsp unsalted butter , melted
Instructions
CRUMPET BATTER:
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
YEAST MIXTURE
- Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.
COOKING CRUMPETS:
- Grease 2 or 3 rings with butter (approx 3.5″ wide)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5″ deep (will rise ~60%).
- Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges.
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is “set” and it’s clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it’s even better the next day
Verdict:
A delightful way to get butter into your mouth!!
If you give it a try, let me know what you think
