Crumpets - Original British Recipe (Video)

Ingredients

• 300 g flour (plain or all-purpose (note 1))
• 200 g water (room temperature (note 2))
• 200 g milk (whole milk (note 3))
• 8 g yeast (instant or dry active (note 4))
• 4 g sugar (white granulated)
• 6 g salt (kosher or table salt)
• 10 g baking powder (note 5)
• 25 g butter (for buttering the rings) (unsalted butter or cooking oil)

Instructions

1. 1

   --- Prepare the Batter: ---

2. 2

   In a large bowl, whisk together the sifted dry ingredients.

3. 3

   Dissolve the yeast in room temperature water along with the sugar and salt.

4. 4

   Add the yeast mixture and milk to the bowl with flour and baking powder. Mix well for about 3–5 minutes by hand or 2 minutes with an electric mixer.

5. 5

   --- Rest the Batter: ---

6. 6

   Close the Bowl with a plate, damp towel or plastic wrap. Place it in a warm place to proof for about 30 - 45 minutes. It should increase by about 50%. No more. If it's ready before then use it, or if it needs longer then give it some time.

7. 7

   Once it's nice and bubbly, you need to gently stir it to evenly distribute the bubbles. You don't want large, uneven air bubbles in the batter. Neither a flat, deflated batter.

8. 8

   --- Cook the Crumpets: ---

9. 9

   Brush or rub 9 cm (3.5 inches) crumpet rings with melted butter, or if you don't have crumpet rings, use one of the alternatives mentioned in the post. Tuna tins or pastry cutters does the same job.

10. 10

    Heat a non-stick pan over medium-high heat. Place the buttered rings in the pan and pour about 1/4 cup or 60 grams of batter into each ring. While your first batch cooks, keep the batter covered in the fridge to stop it from over proving and drying out.

11. 11

    Cook the crumpets for about 2 minutes on medium high, then turn the heat down to medium as soon as the bubbles appear and naturally pop. If some bubbles don't pop, then help it along with a tooth pick or tip of a knife.

12. 12

    Once the top is fully set, no raw batter is left and the bubbles are all popped, turn up the heat once more, remove the rings and flip the crumpets over. Cook for a minute on the side with holes until beautifully golden brown.

13. 13

    --- Cool and Store: ---

14. 14

    Once cooked, you set them aside. Preferably on a wire rack to avoid soggy bottoms. They are best served when cooled down slightly but still a touch warm.

15. 15

    Once cooled down, crumpets will keep at room temperature for a day, sealed airtight. Keep them in the fridge for up to 4 days. For longer storage, they freeze very well and the quality won't change. Good for 3 months.