Crumpets are great fun, both to make and to eat. These traditional English treats are best enjoyed with a cup of tea (with milk – of course!) on a cold Autumn afternoon, topped with fresh butter and jam.
I’m guessing that Americans (and indeed, anybody who is not from the UK) might not know what these are. Put simply, they’re yeasted bread made into round circles, flat on the bottom with deep holes on top. It’s these holes that fill with butter as it melts, giving a delicious taste and texture.
It’s reasonably important to use a strong bread flour here, to enable the dough to rise sufficiently – mine were a little sunken, which thankfully doesn’t show in the photo. Also don’t worry about finding “Crumpet Rings” – a round biscuit cutter will do.
Crumpet Recipe – Ingredients
- 450g Strong Bread Flour
- 430ml Milk (must be room temperature – and full fat!)
- 15g Fresh Yeast
- 1 tsp Caster Sugar
- 1 tsp Salt
- Extra Butter, for frying
Crumpets Recipe – Method
- Mix sugar, yeast and milk and stir. Leave for about 5 minutes until bubbling.
- Sift flour and salt into a mixing bowl. Form a “well” in the centre.
- Slowly pour in the milk while mixing (either with a whisk or mixer).
- Cover bowl with cling film (plastic wrap) and leave in a warm place for 1 hour.
- Grease inside of Crumpet Rings / Biscuit Cutters to prevent crumpets sticking. Heat butter in a frying pan until melted.
- Place rings onto frying pan until hot, then pour in the batter mixture, to a depth of around 1cm.
- Cook for around 5 minutes, until top is full of deep holes and appears dry, then remove ring, flip the crumpets, and leave for a further 2 minutes.
And to serve…
Eat while hot; top with fresh butter and enjoy as is, or cover with jam and enjoy with a pot of English afternoon tea. Enjoy!
Oh, and if you liked this article, please consider digging it.