Crumpet recipe | Daily Dine

Crumpet recipe

Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!

View original recipe on recipetineats.com

breadbreakfastbritishwestern

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6

Nutritional Information

Calories:134 kcal

Carbohydrate:21 g

Cholesterol:10 mg

Fat:4 g

Dietary Fiber:1 g

Protein:3 g

Saturated Fat:2 g

Sodium:198 mg

Sugar:1 g

Ingredients

150g (1 cup) white flour (, plain / all purpose)

200ml (3/4 cup + 1 tbsp) warm water (, tap water (200g) (Note 1))

1/2 tsp salt (, cooking/kosher salt (1/4 tsp table salt))

1/2 tsp white sugar

1 tsp baking powder

1 tsp yeast (, instant/rapid rise OR dry active yeast (Note 2))

1 tbsp warm water ((just tap water))

2 tbsp unsalted butter (, melted (or vegetable oil))

Instructions

Step 01
Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
Step 02
Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
Step 03
Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
Step 04
Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
Step 05
Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
Step 06
Brush non stick skillet lightly with melted butter then place rings in the skillet.
Step 07
Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
Step 08
Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
Step 09
Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
Step 10
Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
Step 11
Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
Step 12
Remove rings (you might need to run knife around to loosen).
Step 13
Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
Step 14
Transfer to write rack (golden side down) and fully cool.
Step 15
Can be eaten once cool, but it's even better the next day (Note 5).
Step 16
Toast in a toaster until the base is crispy.
Step 17
Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!

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