Easy and delicious home made crumpets Recipe
Ready to eat: 1 hour 5 min
Nia Bennett | May, 15 2019
There’s nothing more comforting than sipping a hot cuppa with warm toasted buttered or cheesy crumpets.
If you live in England, you’ll know crumpets are readily available in every shop, but if you live abroad, these can be tricky to find. However, if you are a bread lover like us, then you shouldn’t location stop you from trying these excellent tea time snacks. In fact, until I decided to make these at home, I never realised how easy it was to make homemade crumpets.
What’s great about these fluffy homemade crumpets is that it’s got zero preservatives. Unlike store bought brand homemade crumpets are low on salt, and honestly there’s nothing more satisfying than making bread from scratch for your family. They go wonderfully for breakfast or a quick tea time snack. Some people prefer having them lightly buttered, others like it with bacon and cheese or eggs. No matter what your preference is, these crumpets will satisfy your palette.
I find the whole process of bubbles forming on the crumpets fulfilling on a whole new level.
The only golden rule to follow while making crumpets is ensuring the batter is of the right consistency. If you follow our recipe, this should be a piece of cake.
- 410ml whole milk or semi-skimmed
- 100 ml of luke warm water
- 1 tablespoon dried yeast
- 320g strong white flour
- 1 tsp salt
- 1 tsp caster sugar
- ½ teaspoon bicarbonate of soda
- Oil for greasing and frying
Prep: 50 min > Cook: 15 min > Ready to eat: 1 hour 5 min
- Slowly warm milk and once it’s warm transfer it into a seperate bow. To this add yeast, sugar and water. Let this sit in a warm place for 20 minutes or till the yeast activates and the mixture looks foamy.
- After this sift bicarbonate of soda, salt and flour and transfer this into the yeast mixture.
- Rigorously whisk the mixture incorporating the dry and wet liquid till it reaches a double cream consistency. If your batter is looking dry, add a few tablespoons of water till you get the desired density.
- Let this batter sit, to do this cover it with a damp tea towel until little bubbles form oor roughly for 50 minutes.
- Grease egg rings with vegetable oil then spray oil around a large frying pan place over a medium-high heat. Now place the rings in the frying pan and, once hot, spoon three to four tablespoons of the batter into each ring. Cook for six minutes, or until little bubbles appear on the surface.
- Once the bubbles form and there’s visible holes, use tongs to lift off the rings and flip over the crumpets, then cook for one minute on the other side. You need to re-grease and reheat the rings and pan before cooking the next batch.
- The crumpets need to be served warm and can be had with a slather of butter or with melted cheese.