Looking for something absolutely delicious for your weekend breakfast – look no further, home made crumpets are flavour of the month at my home. As with most extra delicious food items there may be a little work and patience involved but it is really worth the effort. I’m a little impatient so I often make the mixture the night before and leave it in the fridge overnight, you do need to let it get back to room temperature prior to use so the yeast can work its magic. These crumpets can also be cooked and frozen for toasting at a later date.
I serve with my Blood orange and Campari marmalade and a nice pot of tea.
350 grams plain flour
14 grams dried yeast
1 tsp castor sugar
350 ml warm milk
1/2 tsp bicarbonate soda
1 tsp salt
150-200 ml warm water
oil for cooking
4 metal crumpet rings 3 inches in diameter- you can use egg rings but I find the mixture is rather thick it can seep through the bottom of the ring, crumpet rings have an extra metal lip on the bottom which gives it extra weight to hold in the mixture
Mixing bowels and wooden spoon
Mix flour and yeast
Disolve sugar in the warm milk and pour into flour/yeast. Using a wooden spoon mix vigorously for about 3-4 mins you need to create air holes (this is much easier then I expected, I use a wooden paddle used for rice)
Cover and leave in a warm space for 20 min to 1 hour you are wanting the mixture to rise and then drop, you will see the marks on the side of the bowl.
Add the bicarbonate and salt to about 100 mls of warm water, I don’t add it to the entire water suggested as you may not require all of the water.
Add the 100mls of water to the dough mixture and beat, keep adding water and mixing until you reach a double cream consistency, you want a thick but pouring consistency.
Leave covered for 20 minutes.
Now for the cooking
Grease the rings and heat a small dash of oil in the pan, add the mixture to each ring, cook until golden about 4-5 mins you will see bubbles and flip to brown the other side about another 3 mins.