The Crumpets Recipe Eaten for breakfast or as an afternoon snack, toasted crumpets are great with both sweet and savory toppings.
4 crumpet rings, or 4in (10cm)
metal pastry cutters
1 cup all-purpose flour
3⁄4 cup bread flour
1⁄2 tsp dried yeast
2⁄3 cup tepid milk
½ tsp salt
½ tsp baking soda
vegetable oil, for greasing
1 Mix together the flours and yeast.
2 Stir in the milk and 2⁄3 cup tepid water, and leave for 2 hours, or until the bubbles have risen and then started to fall again. Mix the salt and baking soda into 2 tablespoons lukewarm water and whisk in. Set aside for 5 minutes.
3 Oil the crumpet rings or pastry cutters. Lightly omeil a large, heavy frying pan and place the rings in the pan.
4 Pour the batter into a large measuring cup or pitcher.
5 Heat the pan over medium heat and pour batter into each ring to a depth of ½-3⁄4in (1-2cm).
6 Cook the crumpets for 8–10 minutes, or until the batter has set all the way through and the top is covered in holes. If no bubbles appear, the mixture is too dry, so stir a little water into the remaining batter.
7 Lift the rings off the crumpets, turn them over, and cook for another 2–3 minutes, or until just golden.
8 Repeat with the remaining batter. Serve the freshly cooked crumpets warm and buttered, or toast to reheat if serving them later.
The holes on top of crumpets are their unique selling point, making them the perfect repository for butter, jam, or marmalade. The leavening creates bubbles as they cook, which burst to produce these holes. Homemade crumpets tend to have fewer holes, but are no less tasty or absorbent for it.