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Crumpets #crumpet #britishrecipe #bread #breakfast #yeast #makeahead #breakfastrecipe #afternoontea #griddlecake | The Missing Lokness
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Crumpets

Course Afternoon Tea, Breakfast
Cuisine British
Keyword breakfast, British breakfast, british crumpet, crumpet, griddle cake, quick bread
Servings 16 crumpets
Author Lokness

Ingredients

  • 1½ cups milk (slightly above room temperature, about 110˚F/43˚C)
  • 1 teaspoon sugar
  • 2¼ teaspoons active dry yeast (1 ¼-ounce packet)
  • 2¾ cups all-purpose flour (390 grams)
  • 1 teaspoon salt
  • ¾ cup plus 1 tablespoon warm water (about 100˚F)
  • ½ teaspoon baking soda
  • Vegetable oil

Instructions

  • In a large mixing bowl with an electric mixer, mix the warm milk with sugar and active dry yeast. Let proof for 10 minutes or until the yeast starts to bubble.
  • Fit the mixer with a paddle attachment. With the mixer on low speed, gradually add flour and salt to the yeast mixture. Turn the speed to high and beat for 3 minutes. Remove from mixer. Cover the bowl with a kitchen towel. Set aside in a warm place for the dough to rise, until double in size, about 1 hour.
  • In a medium bowl, combine the warm water and baking soda.
  • Place the bowl of dough back to the electric mixer fitted with a paddle attachment. With the mixer on low, add the baking soda water. Beat on medium-low until blended. The dough should look a bit like a pancake batter.
  • In a large skillet over medium heat, lightly brush with vegetable oil. Also brush oil on the inside of your crumpet rings. Once the skillet is hot, place the rings and scoop about ¼ cup of batter in each ring. Cook until bubbles appear on top and the bottom is nicely brown, about 5 minutes.
  • With tongs, flip the crumpets over along with the ring. Remove the rings by running a sharp knife around the ring and push the crumpet down gently. Cook for about 5 more minutes or until nicely brown. Transfer to a cooking rack. Repeat with the rest of the batter. Serve warm with butter and jam or honey.

Notes

  1. I warm the milk and water in microwave. Careful not to overheat.
  2. My dough was proofed in the oven. Depends on your oven, if it’s too cold, turn on the oven light would help warm up the oven. Ideal proofing temperature is about 80˚F.
  3. I used a muffin ring that is about 3¾ inch in diameter. I got it from Amazon.
  4. Since I only have 4 rings, I had to wash them in between batches. The dough tended to stuck on the rings from cooking. Soak them in a bowl of soapy warm water for a few minutes. Then everything comes out easily with a few scrubs from a sponge. Pat dry and reuse.
  5. For storage, crumpets can be kept at room temperature for 2 – 3 days or frozen for up to 2 months. Reheat in toaster (No defrost is needed). 
  6. Quick strawberry jam: Cut 16 ounces of strawberries into small cubes. Cook in a saucepan with ¼ cup sugar & 1 tablespoon lemon juice over medium-high heat until thickened, about 10 minutes. Cool at room temperature & store in an airtight container for up to 10 days.
(Adapted from David Lebovitz)