Golden Crumpets

I have had a craving for crumpets recently. Store bought are nice, but there is something about making things from scratch. So I set out to find a recipe for Crumpets - here is the end result. This recipe yields approx 30 crumpets (using egg rings).

If you don't use them all at one, place in a freezer bag with a piece of baking paper separating each one. I'm sure this craving for crumpets won't end at this post - My next mission will be to make some condiments to go with my crumpets, I'm sure!

TIPS -
* Being my first time making crumpets, I wasn't sure how they would turn out. The recipe below didn't have nearly enough liquid that is required to get the batter to a consistency that creates 'bubbles' in the surface. I was adding water 1 tbsp at a time, but didn't count the amount of times I did this. Next time I make these, I will be aware of the consistency required, and will record the amount of additional water was needed to obtain the right consistency. This page will be updated with information as I cook different batches.

* The right consistency - this is the most bizarre batter that I have ever worked with. The initial batter I made (using this recipe), created a batter that was like mozzarella cheese! Even after adding the additional water, it was still very gooey and stringy.

* They do take time to cook (especially if you only have two egg rings!). My suggestion is to ensure you have enough egg rings or purchase some Crumpet rings before starting (actually I vowed never to make them again because of this reason... until my husband and son tried some, and went absolutely crazy for them. That made the time to cook them all worthwhile).  :)

* Don't over fill the rings - I made this mistake a few times. This will create a crumpet with no bubbles in the top. As the bubbles form and pop, the excess batter on top will drizzle into the holes. Once you get used to how much the batter will rise, it will be easier to work out how much batter is required to create the 3/4 inch height the recipe suggests.

* If you aren't using them as you cook, only partly cook the top so they are pale. Freeze them, and they can then be later defrosted and cooked under the griller, giving it a more golden colour.

GOLDEN CRUMPETS

INGREDIENTS
(approx.18)

3/4 cup water

1/2 tsp sugar

2 & 1/4 tsp dry yeast

1 and 1/2 cups lukewarm water

230g unbleached baker's flour (sifted)

230g Plain flour (All Purpose flour)

3/4 tsp cream of tartar

pinch of salt (or more if you prefer a saltier taste)

1/2 tsp baking soda

140ml luke warm milk



METHOD

Add 3/4 cup of water to TM bowl. 1 min / 37 degrees / sp2.

Add sugar and yeast to TM bowl 3 min/37 degrees/sp2. This should produce a 'frothy' looking mixture.

Stir in 1 and a half cups of lukewarm water.

Sift in both flours and cream of tartar into the TM bowl on top of yeast mixture. Blend to mix 10 sec/sp7.

Scrape down sides and mix 8 mins/37 degrees/sp1. This should now resemble a very thick, but smooth batter.

Leave batter in TM bowl to prove - 1 hour (or until the surface bubbles). Batter should rise and fall in this time.

Add pinch of salt (some other recipes call for 1 and 1/4 tsp of salt, however I find this way too salty for my liking), to taste. Mix 1 min/sp1.

Cover TM bowl again and leave in warm spot for 15-20 mins. This allows the batter to rest.

Dissolve baking soda in lukewarm milk. Mix 1 min/stir.

Batter should not be too stiff. If it is stiff, bubbles won't appear in the batter when cooking. Test the batter before cooking in batches.

Heat ungreased fry pan (or griddle if you have one) over moderate to low heat for approx 3 minutes until very hot. Grease egg rings/crumpet rings onto pan and add 1/3 cup approximately to ring (depending on the size of the rings used, this may vary).

TEST BATTER - As soon as batter is poured into ring, holes should appear in the top of the batter. If they don't, add 1 tbsp on lukewarm water to bowl and gently mix through. If the batter runs out from under the ring, add a little plain flour to bowl to thicken the batter. Continue trying this until the bubbles appear when you have the right consistency. (This make take a few goes on your first attempt).

Once the consistency is right, cook in batches of 2-3 at a time (depending on size of pan). As soon as the top surface looks set and covered with holes (7-8 minutes).

Remove the ring with tongs, then carefully turn crumpet over using a spatula. The top should be a chestnut brown colour. Cook the other side (the side with the holes) until pale golden (2-3 minutes).

Crumpet should be 3/4 inch thick. Remove from the griddle. Grease ring well after each use.