03 July 2011


Crumpets are made from yeasted batter and cooked on a hot pan, usually eaten warm with butter, honey and / or jam. Its texture is spongy and is characterised by holes on top which is perfect for absorbing butter and honey. For those of you who have not tasted one before, you can imagine it to be rather similar to English muffins ...

This recipe is definitely a winner. It is so easy to make and yummy! Best of all, you don't have to worry so much about proofing, kneading and whether the bread will turn out soft or not.

Ingredients (makes about 15 crumpets):

  • 173 grams (1 & 2/3 cups) all-purpose flour
  • 228 grams (2 cups) bread flour
  • 2 grams (3/4 teaspoon) cream of tartar
  • 17 grams (1 tablespoon & 1/2 teaspoon) fine sea salt - I cut this down slightly
  • 443 grams (2 cups) room temperature water, plus more if necessary
  • 7 grams (2 & 1/4 teaspoons) instant yeast
  • 2 grams (1/2 teaspoon) sugar
  • 2 grams (1/2 teaspoon) baking soda
  • Unsalted butter, for greasing cake rings136 grams (2/3 cup) room temperature milk

  1. Whisk water, yeast and sugar in a medium bowl and let stand until foamy, about 10 minutes.
  2. Place the all-purpose flour, bread flour, cream of tartar and salt in a bowl of a standing mixer fitted with the paddle attachment. Stir to combine.
  3. Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with cling wrap and let stand at room temperature for 1 to 1.5 hours.
  4. Dissolve the baking soda in the milk and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it's too stiff, your crumpets won't have enough of those characteristic bubbles and holes.
  5. Heat a large non-stick skillet over medium-low heat. Grease several 4-inch cake rings with butter.
  6. Place the cake rings in the skillet and pour some batter into each ring until three quarters full.
  7. Cook till holes begin to form on the surface, 7 to 8 minutes.
  8. Remove the rings, flip the crumpets and cook for another 2 to 3 minutes, until nicely toasted.
  9. For longer storage, freeze in a zipper-lock plastic bag for up to a month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the over for 5 minutes before serving.Serve immediately with butter and honey or jam. For local flavour, try gula melaka.

Recipe from Simple Great Breads - Sweet and Savory Yeasted Treats from America's Premier Artisan Baker, by Daniel Leader with Lauren Chattman.


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