Crumpets

By DrChef

Homemade crumpets are less doughy and not as heavy as most supermarket versions. Serve them lightly toasted and oozing with butter.

Ingredients

• 2 C all-purpose flour
• 2 C white bread flour
• 2 t salt
• 2 1/2 C milk and water mixed
• 2 T sunflower oil
• 1 T sugar
• 1/2 oz fresh yeast
• 1/2 t baking soda
• 1/2 C lukewarm water

Preparation

Step 1

1. Lightly grease a griddle or heavy frying pan and 4 x 3 1/2" plain cookie cutters or crumpet rings.
2. Sift flours and salt together into large bowl. Make well in center. Heat milk and water mixture, oil, and sugar until lukewarm. Mix yeast with 2/3 C of this liquid.
3. Add yeast mixture and remaining liquid to center of flour and beat vigorously for 5 minutes, until smooth and elastic. Cover with lightly oiled plastic wrap and let rise, in warm place, for about 1 1/2 hours, or until mixture is bubbly and about to fall.
4. Dissolve soda in lukewarm water and stir into batter. Re-cover and let rise for 30 minutes.
5. Place crumpet rings on griddle and warm over medium heat. Fill a generous 1/2" deep. Cook over low heat for 6-7 minutes. Tops should be dry, with mass of tiny holes.
6. Carefully remove the rings and turn crumpets over. Cook for 1-2 minutes or until pale golden. Repeat with remaining batter. Serve warm.