Description
Homemade crumpets are delicious served with butter, jam or…Marmite®!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons quick-rise instant yeast
- 1 teaspoon white sugar
- ½ teaspoon salt
- 1 ¼ cups warm water (112 to 118 degrees F/44 to 48 degrees C)
- 1 ¼ cups warm milk (112 to 118 degrees F/44 to 48 degrees C)
- 4 3-inch metal cookie cutters with open tops or crumpet molds
- cooking spray
Instructions
- Whisk 2 cups plus 2 tablespoons flour
- yeast
- sugar
- and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy
- about 1 hour. Stir dough to reduce sponginess.
- Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
- Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat
- place the metal cutters or molds into the skillet
- and let the molds heat up. Spoon batter into the molds
- filling them about halfway. Let the crumpets cook until the bottoms are browned
- the tops appear nearly dry
- and popped bubbles appear on top
- about 5 minutes.
- Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned
- 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 12