BREAD - Crumpets

BREAD - Crumpets

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  • Prep Time


  • Total Time


  • Servings



  • 175

    g Bread flour

  • 175

    g All purpose flour

  • 14

    g Instant yeast

  • 1

    tsp Granulated sugar

  • 350

    ml Warm milk

  • 150-200

    ml Water

  • ½

    tsp Baking soda

  • 1

    tsp Salt

  • Oil for cooking (I use rice barn oil)


Mix both flour together in a bowl. Stir instant yeast and sugar into the milk. Pour the milk mixture into the flour bowl, beat to combine until you got smooth batter. Cover the bowl with plastic warp and let it rise for 1 hour. Mix 150 ml of water with salt and baking soda, then pour into the batter bowl, stir until evenly combined. Add more water until you get a thick dropping consistency. Cover the bowl and let it rest for 20 minutes. Heat a griddle on medium-low heat, grease the inside of 7 cm (3 cm height) metal rings. Lightly grease the griddle. Cook the crumpet by spoon the batter into the rings, about 6-8 minutes then turn the crumpet upside down to cook another side of the crumpet (about 3 minutes). Remove the crumpet from the griddle and remove the ring. Serve hot with butter or let it cool and toast it before serving.


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