On our recent trip to London, my husband and I had some great crumpets with some delicious clotted cream and jam. Very English and just yummy! I have since then thought about them and have gone on a search for a great crumpet recipe. I wanted them to have those holes that absorb the butter so well... making them ever so delicious! I came across a blog(foppish-baker) that showed pictures as well and decided to try the recipe based on the picture. The original recipe is from The Bread Book by Linda Collister & Anthony Blake. I did change it a bit ...using instant yeast instead of the active dry yeast or fresh that it called for in the recipe. I also adjusted the salt amount. Overall, I like the way they came out. The sponginess was there ...the holes were there... They definitely were great with butter and jam.
" I live in england just out side of london, i have never heard of any one putting clotted cream and jam on crumpets it sounds rather disgusting.. But the recipe it's self is good.. I would Recommend sticking to butter on your crumpets and cream and jam on scones :)"- JDcakes
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|2 cupsunbleached white bread flour; (230g)|
|1 2/3 cupsunbleached all purpose flour; (230g)|
|0.75 teaspooncream of tartar|
|2.25 tspinstant yeast*|
|2.25 cupswater; (510ml) lukewarm|
|1.5 tspkosher salt|
|0.5 teaspoonbaking soda|
|2/3 cupmilk; (140ml) lukewarm|
|a griddle or cast-iron; frying pan; 4 inch diameter, greased|
English Crumpets Preparation
* If using dry yeast, mix the granules and the sugar with ¾ cup lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining lukewarm water. Mix the yeast mixture into the flour to make a very thick, but smooth batter
Sift together the flours and cream of tartar into a large bowl ( you want it to be a large bowl as the dough can easily spill as it rises. Add instant yeast and sugar and mix to incorporate. Mix in the lukewarm water to make a thick but smooth batter. ...beating vigorously with your hand or a wooden spoon for two minutes.
Cover the bowl with plastic wrap and let stand in a warm spot until the batter rises and then falls, about 1 hour.
Add the salt and beat the batter for about 1 minute. Then cover the bowl and let stand in a warm spot for 15 to 20 minutes, so the batter can “rest”. It is at this point that you can get your griddle/frying pan ready and grease the crumpet rings.
Dissolve the baking soda in the lukewarm milk. Then gently stir it into the batter. The batter should not be too stiff or your crumpets will be “blind” without holes – so it is best to test one before cooking the whole batch.
The batter should have bubbles throughout.
Heat a greased ,very clean griddle or frying pan over moderately low heat for about 3 minutes until very hot. Put a well-greased crumpet ring on the griddle. Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring. As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water(or milk), a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring(this can also happen if your crumpet ring is not laying flat on the surface of the pan), gently work in a little more all-purpose flour and try again. I didn't need to do that I actually added some more milk about 3-4 TBS. Just make sure not to over mix it...gently stir it. Once the batter is the proper consistency, continue with the remaining batter, cooking the crumpets in batches, three or four at a time.
As soon as they are ready( you will notice that the batter is no longer wet) remove the ring with a towel or tongs, then turn the crumpet carefully.
The top, cooked side should be nice golden brown.
Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpet should be about 3/4 inch thick. Remove the crumpet from the griddle. Grease the crumpet rings well after each use.
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