Teatime, breakfast or anytime! Crumpets are easy to make. All you need is a heavy skillet and round cookie cutters.
4 Cups Bread Flour
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
2 Teaspoons Active Dry Yeast
2 1/2 Cups Lukewarm Milk (130 Degrees)
2/3 Cup Lukewarm Water (130 Degrees)
Vegetable Oil For Cooking
In a large-size bowl sift flour. Stir in kosher salt, sugar and yeast. Make a well in center of flour and pour in milk and water. Make sure the milk and water are not too hot so you don’t kill the yeast. Gradually work flour into liquid with a wooden spoon. Beat vigorously to make a smooth batter. Cover bowl with clean kitchen towel and place in a warm, draft-free spot for 1 hour or until batter has doubled in size. Grease a heavy skillet and several round cookie cutters (or crumpet rings). Arrange as many rings as you can get in pan. Heat pan over a medium heat and then pour in enough batter to half fill each ring. Cook for 5 to 6 minutes, until bubbles appear and burst on the surface. Remove rings and turn crumpets over. Cook on other side for 2 to 3 minutes longer. Remove crumpets from skillet and transfer to serving plate. Return rings to skillet to heat and repeat with remaining batter. Serve crumpets hot with butter and jam. Makes about 16 crumpets.
© Victoria Hart Glavin