Crumpets
Homemade crumpets have a golden, crispy exterior and soft, fluffy interior.
servings
Ingredients
- 12 oz whole milk (1 ½ cups, warmed to 110 °F)
- 1 ½ teaspoons granulated sugar
- 2 ¼ teaspoons dry yeast
- 11 ¼ oz all purpose flour (2 ¼ cups, see note)
- 1 teaspoon table salt
- 4 oz water (½ cup, room temperature)
- ½ teaspoon baking soda
Instructions
- In a large mixing bowl combine 12 oz whole milk (110 °F), 1 ½ teaspoons granulated sugar and 2 ¼ teaspoons dry yeast. Add 11 ¼ oz all purpose flour and 1 teaspoon table salt. Beat vigorously for 1 minute. Cover the bowl and set aside to rise for 1 hour until doubled in volume.
- Combine 4 oz water and ½ teaspoon baking soda in a small bowl. Pour the water into the batter and stir until well combined. Cover and set aside for 30 minutes.
- Preheat a skillet over medium heat. Brush the pan lightly with oil. Grease crumpet rings (as many as you can fit in the pan) with a light film of oil. Set the oiled rings into the pan.
- Pour enough batter into each ring to fill 1/2 way. Reduce the heat to medium-low. Allow the crumpets to cook until the bottoms are golden brown and the sides are set, about 3-4 minutes. Remove the rings. After another 3 minutes or so the top should be set. Flip the crumpets over and cook about 30 seconds until the other side is lightly browned.
- Continue with the remaining batter. Enjoy the crumpets warm with butter and jam. Crumpets can be stored at room temperature for 1-2 days or frozen for a month. Unless you eat them warm from the pan, toast before serving.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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