Saturday, February 13, 2010
They say that crumpets are butter's best friend and any friend of butter is a friend of mine. I've long been known to toast an english muffin into oblivion only to load it up with butter and a kiss of jam. This morning I decided to make crumpets and see how they stacked up to my long-time breakfast favorite. The results were... delicious. This recipe is a slight adaptation of the recipe found on the King Arthur Flour blog.
3 1/2 cups All Purpose flour
2 Tb butter, melted
2 1/2 tsp. active dry yeast
1 cup milk
1 1/2 cup water
1 tsp salt
1 tsp baking powder
*You don't HAVE to use an english muffin/pancake/egg ring to make crumpets but they will turn out much more uniform if you do. Some folks say you can use thoroughly cleaned tuna cans. Whatever floats your boat.
Heat water until it is approximately 110 degrees F. Stir in yeast and set aside for approximately 5 minutes. The yeast will be foamy.
Melt butter and set aside.
Heat milk until it is lukewarm.
Now You're Cookin':
Grab a large bowl and dump in flour, salt and baking powder and stir to combine.
Add milk, yeast mixture and melted butter and beat until fully combined and dough resembles slightly thick pancake batter.
Cover the dough with a dishcloth and let rise for approximately an hour. If you follow my lead you'll select your rattiest dishcloth.
When the dough has risen for an hour break out a large skillet or electric griddle and heat to approximately 325 degrees F.
Once your cooking surface is hot, place crumpet molds onto the cooking surface and lightly spray with cooking spray to prevent sticking.
Spoon crumpet dough into the rings (I used an under-filled 1/4 cup measure) filling just under halfway.
Cook crumpets until bubbles erupt on the top surface and then unmold and flip to brown the other side.
We enjoyed our crumpets with butter and jam.