Serves 1
Directions
- 1Start with the liquids: milk and water.
- 2Add dry active yeast and a tiny bit of sugar to the liquids.
- 3Stir to combine and let the mixture sit at room temperature for 10 minutes.
- 4In a large bowl, add plain all-purpose flour, a little bit of salt, and baking powder.
- 5Whisk the dry ingredients to combine them well.
- 6Gradually add the yeasty liquid mixture to the flour mixture, bit by bit, until all the liquid is fully incorporated.
- 7Vigorously whisk the batter for at least 5 minutes to develop gluten.
- 8Scrape the sides of the bowl down with a spatula to ensure no dry bits remain.
- 9Cover the bowl and set aside for 45 minutes at room temperature; the mix will double in volume.
- 10Gently degas the risen mixture by stirring it sensually to achieve an airy mix without large, irregular bubbles.
- 11Heat a large non-stick pan.
- 12Lube crumpet rings with melted butter or cooking spray.
- 13Place the lubricated crumpet rings into the hot pan.
- 14Fill each mold about 1/3 full with batter; do not overfill.
- 15Start cooking on high heat for 30 seconds.
- 16Turn the flame down to medium after 30 seconds.
- 17After 2 minutes, turn the flame down to a minimum.
- 18Observe bubbles appearing and popping at the top; pop any large bubbles with a toothpick if necessary.
- 19Once the tops are set and the dough is fully cooked, flip the crumpets over to get a tan on the front side.
- 20Carefully remove the rings once the bottoms are beautifully brown and crispy.
- 21Cool crumpets down on a wire rack.
- 22Serve warm, slathered with butter, honey, and a touch of flaky salt.
Ingredients
- 300 g plain all-purpose flour
- 200 g water
- 200 g milk
- 4 g sugar
- 6 g salt
- 8 g instant yeast
- 10 g baking powder
- melted butter
- honey
- flaky salt
Equipment
large bowlwhiskspatulanon-stick pancrumpet ringswire rack
Tips
- Always combine dry or wet ingredients separately into homogeneous, evenly distributed mixes before adding them together.
- Vigorously whisk the batter for at least 5 minutes to develop gluten.
- Do not overfill crumpet molds; underfilling is acceptable.
- Start cooking crumpets on high heat, then gradually lower the heat.
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