Friday, 27 September 2013

Crumpets.


Can I just say, I've never looked forward to the holidays as much as I have this term. I don't really know why, but I was so excited for school to finish, even if it is only for the next two weeks.

And what better way is there to celebrate finishing 3/4 of the year? By making home made crumpets, of course! What do you mean, throw a party or hang out with friends? No, crumpets are all you need in life. Well, crumpets, chocolate and a good book, maybe.


To get back to my story, I was actually so surprised at how easy these things are to make. They have yeast in them, so I guess you could classify them as bread, but they basically are the same as pancakes. Honestly, give them a go - they taste so much better than the store bought ones! :)


Crumpets

1 cup + 1 1/2 tablespoons of plain flour
2 tablespoons of dry milk powder
1 teaspoon of instant dried yeast (3g)
1/2 teaspoon of sugar
1/2 teaspoon of salt
3/4 cup + 2 tablespoons of room temperature / lukewarm water
1/4 teaspoon of bicarb soda


  1. Mix together the flour, milk, yeast, sugar and salt. With an electric mixer, beat in 3/4 cup of water on a low speed. Raise the speed to medium, and beat the batter for five minutes.
  2. Scrape down the sides of the bowl and leave in a warm place to rise for an hour, or until doubled in size.
  3. When it has risen, mix the bicarb soda and extra water together and stir into the batter - it will be full of bubbles, but then it will deflate - and leave it to rise for another half an hour, or until almost doubled in size.
  4. Grease some egg rings with oil or ghee (just as a sidenote, ghee (clarified butter) is amazing for frying pancakes and things in), and heat up a frying pan. Pour or ladle a little of the batter into each of the egg rings, until they are half full. Leave to cook until bubbles rise and the tops are no longer glossy. urn over and let them brown a little on the other side.
  5. To serve: toast the crumpets lightly in a toaster until the outsides are crisp and the insides are still soft, the slather them with butter and honey. To store: they are best eaten on the day they are made, or they can be well wrapped and frozen for as long as you want. 






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