crumpets 2

Crumpets

I think crumpets are the pinnacle of all bread products… I know that’s a huge claim, but these things are basically spongey, cake-y & fluffy discs of happiness. The texture of these crumpets is something that no english muffin or pancake alone could ever compete with.
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Yields1 Serving
Prep Time35 mins
Cook Time1 hr 40 mins
Total Time2 hrs 15 mins

Ingredients

Ingredients
 1 cup Oat Milk
 1 tbsp Yeast
 1 tsp Coconut Sugar
 2 cups White Flour
 1 cup Warm Water
 1 tsp Salt
 ½ tsp Baking Soda
Equipment
 Large mixing bowl
 Small bowl
 Hand mixer
 Non-stick frying pan
 Crumpet / egg rings
 Spatula
 Measuring spoons & cups
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Directions

1

Heat milk in small saucepan over low heat.

2

Stir yeast & sugar into warm milk and let sit for 10 minutes.

3

In a large bowl, combine flour & salt.

4

Add yeast mixture to flour mixture, then knead until a thick dough is formed.

5

Cover with a tea towel and let rise in warm place for 1 hour.

6

Dissolve baking soda in warm water, then add to the dough and mix with a hand mixer. If you don’t have a hand mixer you can use a fork but this is a much messier / painstaking process.

7

Cover, and let rise for 30 minutes.

8

Grease crumpet / egg rings, then put them on a greased frying pan over medium heat.

9

Pour crumpet mix into rings, filling them just over halfway.

10

Cook for 5 minutes, or until top is covered in air bubbles.

11

Briefly flip crumpet to cook top. This should only take a few seconds, approximately 15. Ensure crumpet is cooked thoroughly, if still raw on top, cook an additional 30 seconds while flipped.

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Notes

  • Cooking multiple crumpets simultaneously saves a lot of time and prevents the pan from getting too hot. Use up to 4 crumpet rings on a pan at a time.
  • You can add in toppings like chocolate chips or peanut butter powder for a twist on this classic.

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