Crumpets

AT A GLANCE

  • Serves 12 people

  • 800 ml milk
  • 40 gm butter, plus extra, softened, for greasing and cooking
  • 2 tsp caster sugar
  • 7 gm dried yeast (1 sachet)
  • 500 gm (3 1/3 cups) plain flour
  • 1 tsp bicarbonate of soda
01   Heat milk and butter over a low heat until butter melts, then stand until lukewarm. Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes).
02   Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour.
03   Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1½ hours).
04   Dissolve bicarbonate of soda in 50ml warm water, add to batter, beat to combine.
05   Cover and stand until bubbling (25-30 minutes).
06   Heat a frying pan over low-medium heat. Add a little butter, then place buttered 10cm-diameter, 2.5cm-deep rings in pan and fill each two-thirds full with batter.
07   Cook until mixture bubbles, small holes form on the surface and a skin forms on top (4-5 minutes).
08   Remove rings, turn crumpets and cook until light golden (1 minute). Keep crumpets warm in a tea towel while you repeat with remaining batter, thinning with a little extra milk if necessary. Serve warm immediately or serve toasted the following day.

Topics:

MILK, CLASSIC DISH, WINTER, BREAKFAST, MASTERCLASS, MODERN AUSTRALIAN, HOW-TO

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2011

Aug 2011

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