Crumpets are a type of grilled yeast bread. They are similar to English muffins, in that they are crunchy on the outside with a soft, spongy inside. Unlike English muffins, crumpets are not split before they are toasted. They are served with butter, jam or clotted cream. Crumpets are a popular food throughout the day, but they are most frequently associated with the British meal of tea. Tea is served after 5 o'clock, and may be either the substantial final meal of the day or a lighter meal meant to stave off hunger until dinner.
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Things you need
- 1.5 cups milk
- 2 tsp sugar
- 3 cups flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup water
- 2.5 tsp fast-rising yeast
- 2 tbsp butter, melted
- Small pot
- Large frying pan or griddle
- 4 3-inch muffin rings
- Pastry brush
- Cooking spray
Scad the milk. Scalding is a cooking technique used to destroy the proteins in milk that prevent baked goods from rising. To scad milk, mix the milk with 3/4 cup of water in a small pot and heat it on medium-low, stirring continuously, until small bubbles form around the edges of the pan. The temperature of the milk will be about 85 degrees C at that point. Remove the pan from the heat.
Pour the mixture into a bowl. Set the mixture aside to cool until it is lukewarm (about 40.5 to 46.1 degrees C). Do not skip this step, or you will kill the yeast and the crumpet batter will not rise.
Add the yeast and the sugar to the milk. Mix well. Let the mixture sit for 5 minutes, then add the flour and salt. Mix the flour and sugar until they are well-incorporated into the batter.
Cover the bowl with a towel and set it in a warm place. Let the batter rise until it has doubled in bulk, about one hour.
Mix 1/4 cup of water and the baking soda in a bowl. Add it to the crumpet batter and mix well. Let the batter rest for 5 minutes.
Spray the inside of the muffin rings with kitchen spray. Brush the frying pan with butter, place the 4 rings in the frying pan and heat them over medium heat until the butter just starts to bubble.
Pour 1/4 cup of batter into each ring. Cook the batter for two to three minutes. The crumpets are ready to flip when they hold their shape and are dotted with holes.
Remove the rings. Flip the crumpets with a spatula and cook for three minutes more. Repeat steps 5 to 8 until all the batter is used up.
Serve the crumpets right away or save them for later. If you serve them later, toast them before serving.
Tips and warnings
- This recipe will make about 18 3-inch crumpets.
- Always preheat the rings for the crumpet batter, or it will stick.
- You can make muffin rings out of empty tuna cans. Remove the bottom of the can and the paper label. Wash the can well before using.
- Clotted cream can be difficult to find in American stores. Culture magazine has a recipe for homemade clotted cream (see Resources).
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